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+ servings

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: 10 minutes
Baking Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients 

  • 3 bell peppers
  • 2 tablespoon olive oil
  • 1 medium yellow or white onion, diced
  • 3 garlic cloves, minced
  • 1 pounds ground beef, (you can use any meat you have available)
  • 2 cups riced cauliflower
  • 1 cup chunky marinara sauce, (sugar-free)
  • 1 teaspoon fresh thyme
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup mozzarella, shredded, divided
  • fresh herbs, (to garnish)

Instructions

  • Preheat oven to 350°F (180°C).
  • Wash and dry the bell peppers. Cut in half lengthwise 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.
    3 bell peppers
  • Heat a large frying pan over medium-high heat. Add oil and allow to heat. Sauté onions for 3 - 4 minutes or until translucent. Add garlic and cook for another minute. Add ground beef and cook for 6 - 8 minutes, breaking up the meat. Cook until beef has browned and there is no pink visible. Set aside in a bowl.
    2 tablespoon olive oil, 1 medium yellow or white onion, diced, 3 garlic cloves, minced, 1 pounds ground beef
  • In the same pan, add riced cauliflower on medium heat and sauté for 5-7 minutes or until softened and some moisture has evaporated.
    2 cups riced cauliflower
  • 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.
    1 cup chunky marinara sauce, 1 teaspoon fresh thyme, ½ teaspoon sea salt, ¼ teaspoon freshly ground pepper
  • Transfer the ground meat mixture back to the pan and stir to combine. Cook for an additional minute or until heated through. Take off the heat and stir in 1/2 cup of shredded cheese.
    1 cup mozzarella, shredded
  • Spoon the meat and sauce mixture into the halved peppers. Top each pepper half with the remaining cheese.
    1 cup mozzarella, shredded
  • Cover with foil and bake for 30 minutes. Remove the foil and cook for an additional 5 minutes.
  • Garnish with fresh herbs if desired, serve and enjoy.
    fresh herbs

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°F (180°C) 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
% Daily Value*
Fat
 
24.4
g
38
%
Saturated Fat
 
8.3
g
42
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3.3
g
Cholesterol
 
65.4
mg
22
%
Sodium
 
330.4
mg
14
%
Potassium
 
297
mg
8
%
Carbohydrates
 
11.2
g
4
%
Fiber
 
2.8
g
11
%
Sugar
 
5.5
g
6
%
Protein
 
18.9
g
38
%
Net carbs
 
8.4
g
* Percent Daily Values are based on a 2000 calorie diet.