Stuffed Peppers Recipe Without Rice

Are you looking to satisfy your cravings for stuffed peppers without the extra carbs? Look no further! In this article, I’ll show you how to make a mouthwatering stuffed peppers recipe without rice, breadcrumbs, or any other starchy fillers. Get ready to indulge in a low-carb and keto-friendly version of this classic dish that is sure to impress your taste buds!

Stuffed Peppers Recipe Without Rice
Stuffed Peppers Recipe Without Rice

Preparing the Peppers

To begin, gather your ingredients, including bell peppers of your choice, salt, fresh basil, cubed cheese, riced cauliflower, Italian seasoning, tomato paste, fresh garlic, diced onions, and ground beef. While red and yellow peppers are sweeter, green peppers are lower in carbs. Choose the color that best fits your macros for the day.

First, cut the tops off the peppers and remove the seeds. You can also opt to cut them in half if you prefer. Place the peppers cut side down in a microwavable dish and add water to the bottom. Microwave them for 5 to 6 minutes to pre-cook the peppers before stuffing.

Creating the Filling

For the delicious filling, we’ll stick with the classic Italian-style peppers. Start by browning the ground beef, ensuring all the pink is cooked out, and breaking the meat into small pieces as it cooks. Once the beef is browned, discard any excess fat and moisture.

Next, add the diced onions to the pan and cook until they soften. Mix in the fresh garlic and allow it to become fragrant. Now, it’s time to add the tomato paste, Italian seasoning, black pepper, salt, and water. Give it all a good mix to distribute the flavors evenly.

Bring the mixture to a boil, then reduce the heat and let it simmer until the water has cooked off. Remove the pan from the heat and add in the fresh or frozen cauliflower rice. Mix well and allow the mixture to cool.

Stuffing and Baking

While waiting for the mixture to cool, arrange the prepped peppers cut side up in a casserole dish. Once the mixture has cooled, add the cubed cheese to it and stir well. Fill each pepper shell to the top with the flavorful mixture.

Do you love cheese? Go ahead and sprinkle some grated or sliced cheese on top to make it extra cheesy and melty. Cover the dish with foil and bake it in a preheated oven at 425 degrees Fahrenheit for 30 to 40 minutes.

Serving and Enjoying

Once the stuffed peppers are cooked to perfection, garnish them with fresh basil for an added burst of flavor. Serve the dish and enjoy! This recipe is easy to whip up and can even be made ahead of time. It’s a delicious keto comfort food that makes for a satisfying family dinner, a tasty lunch leftovers option, or a convenient meal prep solution.

For a printable version of this recipe, visit our website El Reno Ok. We hope you savor every bite of this irresistible low-carb twist on stuffed peppers!

Bon appétit!

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