If you love Italian comfort food but want to keep things light and low carb, these Italian Stuffed Peppers are a perfect choice!

They’re filled with lean ground beef (or turkey), cauliflower rice, and flavorful marinara sauce, then topped with melty cheese for that classic Italian touch.

This dish feels indulgent but fits perfectly into a low carb or Weight Watchers lifestyle. Each bite is hearty, cheesy, and full of flavor – without the rice or breading you’d find in a traditional version.

The Ingredients

Bell Peppers: Low in calories and carbs but high in vitamin C, antioxidants, and fiber – they support immune health and digestion.

Lean Ground Beef (or Turkey): A great source of protein that helps maintain muscle mass while keeping fat content low.

Garlic & Onion: Natural flavor boosters that add anti-inflammatory and heart-healthy compounds without adding calories.

Cauliflower Rice: A low carb, high-fiber substitute for grains that supports digestion and keeps you full longer.

Italian Seasoning: A blend of herbs like oregano, basil, and thyme that add antioxidants and anti-inflammatory properties.

Rao’s Marinara Sauce: Provides rich Italian flavor and lycopene, a powerful antioxidant linked to heart health.

Mozzarella Cheese & Parmesan Cheese: High in calcium and protein, helping to build strong bones and muscle while adding creaminess.

Click here to track the points on your Weight Watchers app. There are 10g net carbs per serving. The full nutrition information can be found at the bottom of the recipe card.

How to Make Italian Stuffed Peppers

Preheat the oven to 375 degrees F. Spray a baking dish with nonstick cooking spray.

In a large skillet over medium heat, cook the ground beef until browned. I also seasoned the ground beef with garlic powder, onion powder, salt, and pepper. Add the onion and garlic, cook 2–3 minutes until softened.

Stir in the riced cauliflower, Italian seasoning, salt, pepper, and 3/4 cup of marinara sauce. Simmer 3–4 minutes to blend flavors.

Place the hollowed peppers in the baking dish. Spoon the filling into each one, packing lightly.

Spoon the remaining marinara over each pepper, sprinkle with Parmesan and mozzarella cheese.

Bake for 30 minutes or until the peppers are tender and the cheese is melted.

Ingredients

4 bell peppers (any color), tops cut off and seeds removed
1 lb. 93% lean ground beef (or turkey)
1/2 cup onion, chopped
2 cloves garlic, minced
1 1/2 cups riced cauliflower (frozen or fresh)
1 teaspoon Italian seasoning
1 cup Rao's marinara sauce, divided
2 tablespoons grated Parmesan
1/2 cup part-skim mozzarella cheese, shredded
Fresh basil or parsley, for garnish

Instructions

Preheat the oven to 375 degrees F. Spray a baking dish with cooking spray.
In a large skillet over medium heat, cook the ground beef until browned. I also seasoned the ground beef with garlic powder, onion powder, salt, and pepper. Drain any excess grease. Add the onion and garlic, cook 2-3 minutes until softened.
Stir in the riced cauliflower, Italian seasoning, salt, pepper, and 3/4 cup of marinara sauce. Simmer 3-4 minutes to blend flavors.
Place the hollowed peppers in the baking dish. Spoon the filling into each one, packing lightly.
Spoon the remaining marinara over each pepper, sprinkle with Parmesan and mozzarella cheese.

Notes

NUTRITION INFORMATION:

1 of 4 servings (There are 10g net carbs per serving)

312 calories, 16g total fat, 436 mg sodium, 14g total carbohydrate, 4g dietary fiber, 6g sugars, 30g protein (myfitnesspal.com)

Here are some more low carb, Weight Watchers friendly recipes:

Click here to see more low carb recipes.

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