Pantry Peppers by Makayla Brasfield

Total Time
1 hr 25 min
25 min


Uncooked cauliflower rice

1½ cup(s)

Uncooked onion(s)

½ medium, yellow variety

Uncooked bell pepper(s)

4 item(s), medium

Coconut oil

1 Tbsp

Uncooked 95% lean ground beef

4 oz

Onion powder

1 pinch(es), or more if desired

Garlic powder

1 pinch(es), or more if desired

Black pepper

1 pinch(es), or more if desired

Canned diced tomatoes

14½ oz

Low fat cheddar or colby cheese

1 cup(s), shredded

Creole seasoning

2 tsp, such as Tony Chachere's


  1. Preheat oven to 350°F.
  2. Cook cauliflower rice and set aside.
  3. Dice onions and set aside.
  4. Wash and deseed peppers. Cut the tops off, chop the tops, and set aside. If your peppers are wobbly, level them by cutting the bottom until they stand up. Place peppers in a small baking dish.
  5. On a medium heat, add coconut oil to a large skillet and saute onions and chopped pepper tops until soft.
  6. Once veggies are soft, push them to the side and add ground beef, season to your liking with onion powder, garlic powder, and pepper, and cook until done.
  7. Add cauliflower rice, diced tomatoes, and 1/3 of cheese to skillet, and mix well.
  8. Add a layer of cheese to the bottom of a pepper. Add some cauliflower rice mixture and add a little cheese on top. Repeat for all peppers.
  9. Place peppers in over for 50 minutes or until cheese is melted.
  10. Serving size: 1 stuffed pepper