Stuffed Peppers without Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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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
Description
This recipe replaces the usual rice in stuffed bell peppers with riced cauliflower, making it suitable for low-carb and keto diets. The filling combines ground beef cooked with onions and cauliflower rice, seasoned with a flavorful mixture of tomato paste, garlic, chili powder, cumin, paprika, salt, and pepper. This blend imparts warmth and depth to the dish. Fresh cilantro and sharp cheddar cheese are stirred in at the end for herby brightness and creamy texture.
The peppers are hollowed and filled with this savory mixture, then baked in a preheated oven until the peppers soften and the filling is fully cooked. Using either four large or six medium peppers adjusts serving size and carbohydrate content accordingly.
Serve the stuffed peppers hot as a main course with a side salad or steamed vegetables. They provide a filling and balanced dish without the need for rice or grains.
For a more keto-friendly version, omit the tomato paste and adjust the number of peppers for portion control. Leftovers store well in the refrigerator and can be reheated gently in the microwave or oven to preserve texture and flavor.
Ingredients
- olive oil spray
Seasonings mix:
- 1 ounce can tomato paste omit for a keto version
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
Stuffed peppers:
- 4 bell pepper 6 small peppers for the keto option, large
- 1 cauliflower cut into large chunks, small head
- 2 tablespoons olive oil
- 1 onion chopped; 6 ounces, large
- 1 pound ground beef 85/15, lean
- 1 cup cilantro chopped
- 4 ounces sharp cheddar cheese 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
- Use half the listed salt if substituting Diamond Crystal kosher salt with another brand like Morton.
- To reduce carbs for keto diets, omit tomato paste and use six medium peppers instead of four large.
- A small cauliflower head weighs about 9 ounces and measures roughly 4 inches in diameter.
- Leftovers keep for up to 4 days in the refrigerator and reheat well in the microwave at half power or in a 350°F oven for 15 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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