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. Saut̩ onions for 3 Р4 minutes until translucent. Add garlic and cook for another minute. Add ground beef and cook for 6 Р8 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:
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!
Stuffed Peppers without Rice
Ingredients
- 3 bell peppers
- 2 tablespoon oil
- 1 lbs. 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 teaspoon fresh thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup mozzarella
- Fresh herbs (to garnish)
Instructions
- 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. Saut̩ onions for 3 Р4 minutes until translucent. Add garlic and cook for another minute. Add ground beef and cook for 6 Р8 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.
I made this recipe for my father in law.. he loves it! It’s a hit and I’ll be making it more often.
Yum! And simple stupid easy to make. Flavor was all there. Make extra and take for lunch the next day.
Awsome as written ! Also quite flexible. Love that you do not boil or par boil the peppers, like some other recipes. I used Red bell peppers b/c I have found that many kids, and older people seem to go for the slightly sweeter taste, and less of the chlorophyll taste that some people do not like in green peppers. I am ok w/either. One time, I needed to streach the recipe due to unexpected family dropping in. I had enough peppers & beef, to double the recipe but was short on the cauliflower rice So I added just 1 C of cooked boil in bag brown rice. Carbs were more, but the fiber in the brown rice helped a bit. That turned out to be a good combo of textures.
Thanks for posting. Both versions turned out better than my oler recipe.( and a ton better than most online recipes. Oh, and very finely diced cremini mushrooms work well also. But realky just as written is good too. So give this one a try
We loved this dish. I will make it again. So tasty. Thank you.
Very easy to make. As there is only my husband and myself, I only used one big red pepper. Should have done 2 as they were absolutely delicious! Will definitely make again!
yummy, I am definitely going to try this out, hope it comes out perfect