These delicious stuffed peppers are made without rice. Instead, I use riced cauliflower in the flavorful, well-seasoned mixture.
These peppers are bursting with flavor! The combination of peppers, onions, garlic, and spices is phenomenal. It's also a pretty and colorful dish. Whenever I make this recipe, I remember my Grandma Chava, who used to make the most amazing stuffed peppers and cabbage leaves (I make cabbage casserole instead). This is my lower-carb version of her classic recipe.
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. See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Tomato paste: You can omit this for a keto version.
- To season: 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. You can also use frozen cauliflower rice.
- 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.
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.
- Sometimes, I use smoked paprika instead of regular paprika. I like the smoky flavor it adds.
- 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
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the tomato paste with the garlic and spices to make a seasoning mixture. Cook the riced cauliflower, onion, and ground beef in olive oil. Stir in the seasoning mixture. Remove the pan from the heat and stir in the cilantro and cheese.
Place the bell peppers in a baking dish and stuff them with the mixture. Spray them with olive oil and bake them for about 30 minutes at 350°F.
Serve immediately.
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!
Colleen M Bukowski
Read more comments
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!Recipe Tips
- 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 they are all ready at the same time.
- 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.
- There's no need to blanch the peppers before baking. I bake them for 30 minutes, giving 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 and loosely cover them with foil to prevent the filling from drying.
- Storage tips: 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. 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 tastes even better the next day.
Serving Suggestions
I like to serve these peppers with a simple salad I can make beforehand, such as:
Alternatively, I serve them with a quick steamed or microwaved vegetable, such as microwave broccoli, steamed asparagus, or steamed spinach.
Recipe Card
Stuffed Peppers without Rice
Video
Ingredients
- Olive oil cooking spray
Seasonings mix:
- 1 6-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.Olive oil cooking spray
- To prepare the seasoning mixture, mix together the tomato paste, garlic, salt, pepper, chili powder, cumin, and paprika in a small bowl. Set aside.1 6-ounce can tomato paste , 1 tablespoon fresh garlic, 1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika
- Remove the tops of the peppers, then core and seed them.4 large bell peppers
- 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.1 small cauliflower head
- Heat the olive oil in a large, deep saucepan over medium-high heat for about 2 minutes. Add the riced cauliflower, onion, and ground 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.2 tablespoons olive oil, 1 large onion, 1 pound lean ground beef
- 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.1 cup cilantro, 4 ounces sharp cheddar
- 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.
- Seasonings, especially salt, are guidelines. Adjust to taste.
- 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 uncovered in a 350°F oven for 15 minutes or until heated through.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sarah says
I wound up with enough filling for 6 peppers. I used probably twice the seasoning and three times the salt and it turned out great. I also added drained diced tomatoes. My peppers didn't cook much in the 30 minutes (they were still firm and had a crunch), but I didn't mind that at all.
I'd definitely make this recipe again, though next time I think I'll slice the peppers into strips, lay them along the bottom of the baking dish, and just put the filling on top. It'll be a lot easier and give the same result more or less.
Vered DeLeeuw says
I'm so glad you enjoyed the recipe, Sarah! Many thanks for the review and for sharing your tweaks and ideas.