Low-Carb Stuffed Bell Peppers Without Rice
These stuffed bell peppers are a delicious, low-carb, and gluten-free meal option. Packed with protein, vitamins, and flavor, they’re perfect for keto, vegetarian, or vegan diets. Customize the fillings to suit your taste!
Equipment
- Baking dish
- Knife and cutting board
- Mixing bowl
- Skillet (for cooking filling)
Ingredients
- For the Peppers:
- 4 large bell peppers any color
- 1 tablespoon olive oil
- For the Filling:
- 1 pound ground meat beef, turkey, or chicken or plant-based protein (tofu, tempeh, or black beans for vegetarian/vegan)
- 1 cup cauliflower rice or shredded cabbage
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese cheddar, mozzarella, or dairy-free alternative
- Optional Toppings:
- Fresh parsley or cilantro
- Sour cream or Greek yogurt or dairy-free alternative
Instructions
- Step 1: Prepare the Bell Peppers
- Preheat the oven to 375°F (190°C).
- Wash the bell peppers and cut off the tops. Remove the seeds and membranes.
- Lightly brush the outside of the peppers with olive oil and place them in a baking dish.
- Step 2: Prepare the Filling
- In a skillet over medium heat, sauté the onion and garlic until softened.
- Add the ground meat (or plant-based protein) and cook until browned. If using beans, simply heat them through.
- Stir in the cauliflower rice, paprika, oregano, cumin, salt, and pepper. Cook for 2-3 minutes until well combined.
- Remove from heat and mix in half of the shredded cheese.
- Step 3: Stuff the Peppers
- Spoon the filling evenly into the prepared bell peppers.
- Top each pepper with the remaining shredded cheese.
- Step 4: Bake
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is bubbly.
- Step 5: Serve
- Let the peppers cool for 5 minutes before serving.
- Garnish with fresh herbs and optional toppings like sour cream or Greek yogurt.
Notes
- Make-Ahead: Prepare the filling up to a day in advance and store it in the fridge.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave for 1-2 minutes.