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Stuffed Peppers Without Rice 2025 12 11 161356 150x150 1

Stuffed Peppers without Rice

A comforting dish of tender bell peppers filled with seasoned ground beef and riced cauliflower, offering warmth and satisfaction without the fuss.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon olive oil cooking spray For greasing the baking dish
  • 1 6-ounce can tomato paste Omit for a keto version
  • 1 tablespoon fresh garlic, minced
  • 1 teaspoon Diamond Crystal kosher salt Adjust to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 4 large bell peppers Use 6 small peppers for keto option
  • 1 small head cauliflower, cut into large chunks
  • 2 tablespoons olive oil For cooking the filling
  • 1 large onion, chopped (6 ounces)
  • 1 pound lean ground beef (85/15) Can substitute with ground turkey or other alternatives
  • 1 cup cilantro, chopped
  • 4 ounces sharp cheddar, shredded For topping

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Spray an 8-inch square baking dish with olive oil.
  3. In a small bowl, blend together the tomato paste, garlic, salt, black pepper, chili powder, cumin, and paprika until fully combined.
  4. Cut the tops off the bell peppers and core out the insides.
  5. In a food processor, pulse the cauliflower chunks until they resemble rice.
Cooking
  1. In a large, deep saucepan, heat the olive oil over medium-high heat for about two minutes.
  2. Add the riced cauliflower, onion, and ground beef to the pan.
  3. Cook for 5 to 7 minutes, stirring occasionally until everything is tender and lightly browned.
  4. Stir in the seasoning mixture and cook for an additional two minutes.
  5. Remove from heat and mix in the cilantro and shredded cheddar cheese.
Assembly
  1. Stuff the mixture into each bell pepper until packed tightly.
  2. Place the stuffed peppers in the prepared baking dish and spray the tops with olive oil.
Baking
  1. Bake the stuffed peppers uncovered for about 30 minutes.
  2. Let them rest on paper towels for 10 minutes before serving.

Notes

For a creamier and richer filling, consider mixing in shredded cheese. These stuffed peppers can be served with a fresh salad or soup. Store leftovers in an airtight container in the fridge for up to three days.