Stuffed Bell Peppers (No Rice)
Bell peppers stuffed with a savory, cheesy filling and no rice in sight. Riced cauliflower keeps them hearty and low-carb while the classic flavors stay intact.
Stuffed peppers that skip the rice, not the comfort
Traditional stuffed peppers are built on a base of rice, which is exactly what makes them off-limits on keto. Pull the rice out and swap in riced cauliflower, and suddenly the whole dish comes back into play, with the same juicy filling and melty cheese top you remember.
Cauliflower rice does more than just fill space here. It soaks up the savory juices from the meat and tomatoes, keeps the filling from feeling heavy, and adds a little texture so nothing turns to paste. Roasting the peppers until they slump slightly gives you that tender-sweet bite that holds everything together.
- Pre-bake the peppers so they finish tender, not crunchy
- Squeeze excess water from the cauliflower rice first
- Let them rest a few minutes so the filling sets
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Ingredients
- 4 large bell peppers, tops cut off and seeded (net carbs →)
- 1 pound ground beef (net carbs →)
- 2 cups riced cauliflower (net carbs →)
- 1/2 cup diced onion (net carbs →)
- 2 cloves garlic, minced (net carbs →)
- 1 cup sugar-free marinara or crushed tomatoes (net carbs →)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese, divided (net carbs →)
- 1/4 cup grated parmesan cheese (net carbs →)
- 2 tablespoons olive oil (net carbs →)
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit. Place the seeded peppers upright in a baking dish and bake for 10 minutes to soften slightly.
- 2Meanwhile, heat the olive oil in a large skillet over medium-high heat and brown the ground beef, breaking it up as it cooks.
- 3Add the onion and garlic and cook for 3 minutes until softened, then stir in the riced cauliflower and cook 3 minutes more.
- 4Stir in the marinara, Italian seasoning, salt, and pepper, and simmer for 5 minutes. Remove from the heat and fold in 1/2 cup of the mozzarella and the parmesan.
- 5Spoon the filling into the pre-baked peppers, mounding it slightly, and top with the remaining mozzarella.
- 6Bake for 20 to 25 minutes, until the peppers are tender and the cheese is golden and bubbling.
- 7Let rest for 5 minutes before serving.
Nutrition (per serving)
Recipe FAQ
Are bell peppers keto?
Yes, in reasonable portions. A whole medium bell pepper has about 4 to 6 grams of net carbs, and they are rich in vitamin C. Green peppers are slightly lower in carbs than red, yellow, or orange, if you want to keep the count as tight as possible.
Can I use ground turkey or sausage instead of beef?
Absolutely. Ground turkey, chicken, or Italian sausage all work well. If you use lean turkey, add an extra tablespoon of olive oil to keep the filling moist and boost the fat for keto macros.
Can I make stuffed peppers ahead?
Yes. Assemble the stuffed peppers, cover, and refrigerate for up to 2 days before baking, or freeze them for up to 3 months. Bake straight from the fridge, adding a few extra minutes, until heated through and the cheese is melted.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.