Cauliflower Rice-Stuffed Peppers

Name: Cauliflower Rice-Stuffed Peppers
Cook time: 1 h
Yield: 4 servings
Ingredients: 4 large bell peppers (about 2 pounds); 2 cups small cauliflower florets; 2 tablespoons extra-virgin olive oil, divided; Pinch of salt plus 1/2 teaspoon, divided; Pinch of ground pepper plus 1/4 teaspoon, divided; 1/2 cup chopped onion; 1 pound lean ground beef; 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1 (8 ounce) can no-salt-added tomato sauce; 1/2 cup shredded part-skim mozzarella

Halved bell peppers filled with seasoned ground beef, roasted cauliflower florets, and tomato sauce, then topped with melted mozzarella and baked until tender.

Glycemic Load: 2.8 (Low)

468 calories per serving

Serves: 4

Cook: PT60M

diabetes friendly ibd friendly

Original recipe: www.eatingwell.com

About This Calculation

Cauliflower Rice-Stuffed Peppers has a low glycemic load of 2.8 per serving — minimal blood sugar impact — suitable for most people managing diabetes or blood sugar levels.

The primary glycemic load contributors are bell pepper (GL 1.3), no-salt-added tomato sauce (GL 1.0), cauliflower florets (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.