Stuffed Peppers Without Rice

Stuffed peppers without rice will become one of your new favorite low-carb dinners. It’s ready in under an hour for the whole family to enjoy!

These stuffed peppers are a treat to make! Bright, colorful peppers stuffed with a low-carb mince and cauliflower filling topped with melted cheese and herbs. All ready in under an hour!

They can easily be prepared ahead of time and then dinner takes a matter of minutes that evening.

How to make stuffed peppers without rice

Making stuffed peppers low-carb while still keeping them full of flavor is relatively easy and you only need ingredients that you can get in every grocery store.

Step 1: Wash and dry the bell peppers. Cut in half and remove the membrane and seeds with a spoon. Place the bell peppers in a casserole dish cut side up. Season with salt and pepper.  

Step 2: Heat a pan over medium-high heat. Add oil and allow to heat. Sauté onions for 3 – 4 minutes until translucent. Add garlic and cook for another minute. Add ground beef and cook for 6 – 8 minutes until beef has browned and there is no pink visible. Set aside in a bowl.

Step 3: Sauté riced cauliflower in the same pan for 5-7 minutes until softened and some moisture has evaporated.

Step 4: Add marinara sauce, fresh thyme, salt, and pepper and mix together. Turn the heat down to medium-low for 2 minutes until completely heated through. 

Step 5: Stir in ground meat and cook until heated through. Stir in the shredded cheese (but leave a little to sprinkle on top).

Step 5: Spoon the meat and sauce mixture into the peppers. Add a sprinkle of cheese to each pepper half.

Step 6: Cover with foil and bake for 30 minutes at 350F (180C). Remove foil and bake for a further 5 minutes until cheese is melted and bubbly.

I like to garnish with some fresh herbs (basil works great) but you don’t have to. The dish already has plenty of flavors.

Storing leftover stuffed peppers

This recipe is so good that having leftovers probably won’t be a problem! If you do have some leftover peppers, you can store them in the refrigerator. Store in an airtight container for up to 3 days.

To reheat, use a microwave or heat in the oven for 15 minutes at 350 degrees until cheese is melted and the filling has completely warmed through. Put on the broil for your oven at the end to make the cheese nice and bubbly.

Other healthy low-carb dinner recipes

If you liked this recipe, here are some other easy low-carb recipes you might enjoy: 

• Low-carb Eggplant Parmesan
• Zucchini Lasagna
• Cauliflower Risotto

You can also read this roundup I created of 10 healthy dinner recipes for diabetics for even more great low-carb dinner recipe ideas.

When you’ve made these stuffed peppers without rice, please don’t forget to let me know how you liked them and rate the recipe in the comments below!

Recipe Card

Stuffed Peppers without Rice

Stuffed peppers without rice will become one of your new favorite low-carb dinners. It's ready in a few minutes for the whole family to enjoy!

Prep Time:10 minutes

Cook Time:35 minutes

Total Time:45 minutes

Author:Christel Oerum

Servings:6 servings

4.84 from 6 votes

Review Print

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Ingredients

• 3 bell peppers
• 2 Tbsp. oil
• 1 lb. ground beef (you can use any meat you have available)
• 1 medium onion (chopped)
• 3 minced garlic cloves
• 2 cups riced cauliflower
• 1 cup chunky marinara sauce (sugar-free)
• 1 Tsp. fresh thyme
• 1/2 Tsp. sea salt
• 1/4 Tsp. freshly ground pepper
• 1/2 cup mozzarella
• Fresh herbs (to garnish)

US Customary – Metric

Instructions

• Preheat oven to 350°F (180°C) degrees.
• Wash and dry the bell peppers. Cut in half and remove the membrane and seeds with a spoon. Place the bell peppers in a casserole dish cut side up. Season with a pinch of salt and pepper.
• Heat a pan over medium-high heat. Add oil and allow to heat. Sauté onions for 3 – 4 minutes until translucent. Add garlic and cook for another minute. Add ground beef and cook for 6 – 8 minutes until beef has browned and there is no pink visible. Set aside in a bowl.
• Sauté riced cauliflower in the same pan for 5-7 minutes, until softened and some moisture has evaporated.
• Add marinara sauce, fresh thyme, salt, and pepper and mix together. Turn the heat down to medium-low for 2 minutes until completely heated through.
• Stir in ground meat and cook until heated through. Stir in 1/2 cup of shredded cheese.
• Spoon the meat and sauce mixture into the peppers. Add a sprinkle of cheese to each pepper half.
• Cover with foil and bake for 30 minutes. Remove the foil and cook for a further 5 minutes.
• Garnish with fresh herbs if desired, serve and enjoy.

Recipe Notes

This recipe makes 6 servings. 

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. 

To reheat, use a microwave or heat in the oven for 15 minutes at 350 degrees until the cheese is melted and the filling has completely warmed through. 

Nutrition Info Per Serving

Nutrition Facts

Stuffed Peppers without Rice

Amount Per Serving

Calories 335 Calories from Fat 220

% Daily Value*

Fat 24.4g38%

Saturated Fat 8.3g42%

Trans Fat 0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3.3g

Cholesterol 65.4mg22%

Sodium 330.4mg14%

Potassium 297mg8%

Carbohydrates 11.2g4%

Fiber 2.8g11%

Sugar 5.5g6%

Protein 18.9g38%

Net carbs 8.4g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: American

Keyword: Keto Stuffed Peppers, Low Carb Stuffed Peppers

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