Stuffed Peppers without Rice
User Reviews
5.0
84 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
4 servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Stuffed Peppers without Rice
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These delicious stuffed peppers are made without rice. Instead, I use cauliflower rice in the flavorful, well-seasoned stuffing.
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Ingredients
- olive oil cooking spray
Seasonings mix:
- 1 ounce can tomato paste omit for a keto version
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt see notes below
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
Stuffed peppers:
- 4 large bell peppers 6 small peppers for the keto option
- 1 small cauliflower head cut into large chunks
- 2 tablespoons olive oil
- 1 large onion chopped; 6 ounces
- 1 pound lean ground beef 85/15
- 1 cup cilantro chopped
- 4 ounces sharp cheddar shredded
Instructions
- Preheat your oven to 350°F. Spray a square 8-inch baking dish with olive oil.
- To prepare the seasoning mixture, mix together the tomato paste, garlic, salt, pepper, chili powder, cumin, and paprika in a small bowl. Set aside.
- Remove the tops of the peppers, then core and seed them.
- Place the cauliflower in your food processor. Process until it resembles rice. You should get about 2 - 2.5 cups of riced cauliflower. You can also use store-bought riced cauliflower.
- Heat the olive oil in a large, deep saucepan over medium-high heat, for about 2 minutes. Add the riced cauliflower, onion, and beef. Cook, stirring and breaking the beef up as it cooks, until the onion and cauliflower are soft and the beef is lightly browned, 5-7 minutes.
- Add the seasoning mixture. Cook for 2 more minutes, stirring, until everything is well blended. Remove from heat and stir in the cilantro and cheese.
- Fill each bell pepper with ¼ of the mixture, packing it in, and place the stuffed peppers in the prepared baking dish. Spray them with olive oil.
- Bake, uncovered, for about 30 minutes, until the peppers are tender. Carefully remove them from the baking dish onto paper towels and let them stand for 10 minutes before serving.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- This recipe, as originally written, is not a low-carb dish, mostly because of the tomato paste. So, if you're on a keto or very low-carb diet, I suggest you omit the tomato paste. In addition, use six medium bell peppers instead of four large ones, dividing this recipe into six servings instead of four. This will considerably lower the carb content.
- A small cauliflower head is 4 inches in diameter and weighs about 9 ounces.
- Approximate nutrition info for one serving of the low-carb version (1 medium stuffed pepper): Calories 344, Fat 23g, Saturated Fat 9g, Sodium 383mg, Carbohydrate 14g, Fiber 4g, Sugars 5g, Protein 21g.
- You can keep the leftovers in a sealed container in the fridge for up to 4 days. Reheat them in the microwave at 50% power or in a 350°F oven for 15 minutes.
Nutrition Information
Show Details
Serving
1pepper
Calories
547kcal
(27%)
Carbohydrates
28g
(9%)
Protein
33g
(66%)
Fat
35g
(54%)
Saturated Fat
14g
(70%)
Sodium
910mg
(38%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 1pepper | |
| Calories | 547kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 33g | 66% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Sodium | 910mg | 38% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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