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These delicious stuffed peppers are made without rice. Instead, I use riced cauliflower in the flavorful, well-seasoned mixture.
While the recipe as written is not low-carb, you can easily make it low-carb by slightly changing the ingredients and portion size.
These peppers are wonderful. They are hearty and bursting with flavor. The combination of peppers, onions, garlic, and spices is phenomenal. It's also such a pretty and colorful dish.
Whenever I make this recipe, I remember my late Grandma Chava, who used to make the most amazing stuffed peppers and stuffed cabbage leaves (I make cabbage casserole instead). This is my version of her classic recipe.
Jump to:
- Ingredients
- Variations
- Instructions
- Expert tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Pepper Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
Traditionally, you fill stuffed peppers with a mixture of ground beef, rice, and seasonings.
I make this recipe without rice, using cauliflower rice instead. It's a delicious and low-carb option that works well to absorb the juices and flavors as the peppers bake in the oven.
Here's an overview of the ingredients you'll need to make this recipe. The exact measurements are listed in the recipe card below.
- Tomato paste: You can omit this for a keto version.
- Aromatics: Minced garlic and chopped onions.
- To season: I use kosher salt, black pepper, chili powder, cumin, and paprika. These spices add wonderful warmth and flavor to the dish.
- Bell peppers: It's fun to use different colors.
- Riced cauliflower (uncooked): You can rice it yourself in the food processor or buy it pre-riced.
- Olive oil: I love cooking with this wonderful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
- Lean ground beef: I use an 85/15 mix. Leaner than that will work, but won't be as flavorful.
- Chopped cilantro: If you don't like cilantro, you can use parsley instead.
- Shredded cheese: I like to use sharp cheddar.
Variations
- You can add a handful of spinach leaves to the beef mixture. Not too much though, as they tend to release water.
- Instead of cheddar, try using shredded provolone. Crumbled feta is also good.
- Use different types of ground meat, such as lamb, chicken, or turkey.
- Not a fan of cilantro? Use parsley instead.
- Sometimes I use smoked paprika instead of regular paprika. I like the smoky flavor it adds to the dish.
- Make a low-carb version: omit the tomato paste and use six medium bell peppers instead of four large ones, dividing this recipe into six servings. A serving of this version has around 14 grams of carbs and 4 grams of fiber.
Instructions
Making stuffed peppers without rice is actually quite easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- You start by mixing the tomato paste with the garlic and the spices.
- Next, cook the riced cauliflower, the onion, and the ground beef in olive oil. Stir in the seasoning mixture. (Photo 1).
- Remove the pan from the heat and stir in the cilantro and the cheese. (Photos 2-3).
- Place the bell peppers in a baking dish and stuff them with the mixture. Spray them with olive oil, then bake them for about 30 minutes at 350°F. (Photos 4-6).
Expert tip
As you can see in the photos, it's OK if the peppers somewhat vary in size. But for the best results, try to pick ones that are about the same size. This will ensure that they are all ready at the same time.
Recipe FAQs
Do you need to blanch the peppers before baking them?
That's unnecessary. I bake the peppers in the oven for 30 minutes, which gives them plenty of time to soften without becoming mushy.
If you feel that your peppers are not tender enough after 30 minutes, add 5-10 more minutes to the baking time. Loosely cover the top with foil to prevent the filling from drying out.
What seasonings to use?
I like to give this dish Mexican-inspired flavors and warmth by using chili powder, cumin, paprika, and cilantro.
I also add onion, garlic, and tomato paste. The cheese adds wonderful flavor and creaminess. Be sure to use sharp cheddar cheese - it does make a difference.
Do you have to cook meat before stuffing it into peppers?
Yes. The meat should be cooked before using it to fill the peppers. According to the USDA, ground beef should be fully cooked to an internal temperature of 160ºF.
Why are my stuffed peppers bland?
You probably didn't use enough seasonings. Use plenty of onions, garlic, and dried spices such as paprika and cumin for the best results.
Serving Suggestions
You don't really need to serve these peppers with a side dish. They make a complete meal of meat and cheese plus lots of vegetables.
However, if you wish, you can add a simple side such as sauteed kale, sauteed spinach, steamed broccoli, or roasted vegetables. You can roast the vegetables in the same oven as the peppers, slightly increasing the cooking time.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave at 50% power, or in a 350°F oven for 15 minutes.
As long as you reheat them properly so that they are heated through, the leftovers taste good. In fact, this is one of those dishes that taste even better the next day.
More Pepper Recipes
- Stuffed Poblano Peppers
- Roasted Mini Sweet Peppers
- Roasted Peppers
- Stuffed Mini Peppers
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Recipe Card
4.98 from 239 votes
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Stuffed Peppers without Rice
These delicious stuffed peppers are made without rice. Instead, I use cauliflower rice in the flavorful, well-seasoned meat mixture.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 547kcal
Author: Vered DeLeeuw
Ingredients
- Olive oil cooking spray
Seasonings mix:
- 1 (6 oz can) tomato paste (omit for a keto version)
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- 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 (a small cauliflower head is 4 inches in diameter and weighs about 9 oz)
- 2 tablespoons olive oil
- 1 large onion chopped (6 oz)
- 1 lb. lean ground beef (85/15)
- 1 cup cilantro chopped
- 4 oz sharp cheddar shredded
Instructions
Preheat your oven to 350°F. Spray a square 8-inch baking dish with olive oil.
In a small bowl, mix together the tomato paste, garlic, salt, pepper, chili powder, cumin, and paprika. 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.
Heat the olive oil in a large, deep saucepan over medium-high heat, for about 2 minutes. Add the riced cauliflower, the onion, and the 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 the cheese.
Fill each bell pepper with ¼ of the mixture, packing it in, and place the stuffed peppers on 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 into paper towels and let them stand for 10 minutes before serving.
Video
Notes
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.
Approximate nutrition info for one serving of the low-carb version (1 medium stuffed bell pepper): Calories 344, Fat 23g, Saturated Fat 9g, Sodium 383mg, Carbohydrate 14g, Fiber 4g, Sugars 5g, Protein 21g.
You can keep the leftovers in the fridge, in a sealed container, for up to 4 days. Reheat them gently, in the microwave at 50% power, or in a 350°F oven for 15 minutes.
Nutrition per Serving
Serving: 1pepper | Calories: 547kcal | Carbohydrates: 28g | Protein: 33g | Fat: 35g | Saturated Fat: 14g | Sodium: 910mg | Fiber: 8g | Sugar: 12g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Lara
These. Are. So. Yummy!!!
I want to tell the world about this recipe!! Love love love flavor! (Reduced calories a little by using ground turkey and low fat cheddar, used bag of frozen riced cauliflower, added some plain low fat Greek yogurt on the side and wow).Reply
Vered DeLeeuw
I'm so glad you like this recipe, Lara! Love your changes/additions. Thank you for the detailed comment. I appreciate it.
Reply
Colleen M Bukowski
Absolutely delicious. After 48 years of marriage I finally agreed to make stuffed peppers for my husband. I never cared for the soggy rice and tomato soup ones, so did some hunting for a healthy alternative. OMG, I found it! These are wonderful. Substituted parsley for cilantro, otherwise followed the recipe exactly. I will make these again and again! Thank you!Reply
Vered DeLeeuw
Wow, Colleen, 48 years!
I'm so glad you enjoyed this recipe. Thank you for taking the time to leave a comment.Reply
