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Stuffed Peppers without Rice

Enjoy a comforting plate of stuffed peppers filled with a savory mixture of ground beef, spices, and fresh veggies. This simple yet flavorful dish is perfect for a cozy family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound lean ground beef (85/15) Feel free to substitute with ground turkey.
  • 1 small head cauliflower Riced cauliflower for a low-carb twist.
  • 1 large onion (chopped; 6 ounces) Adds sweetness and depth.
  • 1 cup cilantro (chopped) For a fresh finish.
  • 4 ounces sharp cheddar (shredded) Melts beautifully inside the peppers.
  • 1 tablespoon olive oil For sautéing.
  • 1 tablespoon fresh garlic (minced) A burst of flavor!
  • 1 teaspoon Diamond Crystal kosher salt Adjust according to taste.
  • 1/2 teaspoon black pepper For a touch of warmth.
  • 1 tablespoon chili powder Adds depth to the flavor.
  • 1 teaspoon cumin For an earthy flavor.
  • 1 teaspoon paprika A hint of smokiness.
For the Peppers
  • 4 large bell peppers Sweet, colorful, and perfect for stuffing.
For Greasing
  • 1 can olive oil cooking spray For greasing the baking dish.
Optional
  • 1 6-ounce can tomato paste Omit for a keto version.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Spray a square 8-inch baking dish with olive oil.
  3. In a small bowl, combine the tomato paste, minced garlic, salt, black pepper, chili powder, cumin, and paprika. Set aside.
  4. Carefully cut the tops off the bell peppers and remove the insides.
  5. Use a food processor to process the cauliflower until it resembles rice (about 2-2.5 cups).
Cooking
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the riced cauliflower and chopped onion, softening for about 2 minutes.
  2. Add the ground beef, stirring and breaking it up until browned and cooked through (about 5-7 minutes).
  3. Stir in the seasoning mixture, cooking for an additional 2 minutes.
  4. Fold in the chopped cilantro and shredded cheese.
Assembly and Baking
  1. Pack each bell pepper with a generous portion of the filling, then place them upright in the prepared baking dish.
  2. Lightly spray the tops with olive oil and bake for about 30 minutes until tender and bubbly.
  3. Let them rest on paper towels for 10 minutes before serving.

Notes

For serving, consider a sprinkle of fresh cilantro on top. Stuffed peppers can be made ahead and stored in the fridge for meal prepping. Serve with a side of sour cream or a squeeze of lime for added flavor.