Stuffed Bell Peppers No Rice
Rice-free stuffed bell peppers are perfect for those on a keto, low-carb, or gluten-free diet. They offer more flavor and nutrients by skipping rice, cutting down on carbs, and boosting protein and nutrients. Each serving has only 7 net carbs and 413 calories, making it a great choice for a nutritious family dinner.
Ingredients
- 6-7 Bell Peppers halved
- 1 pound Ground Beef
- ½ pound Breakfast Sausage
- 10 ounces Cauliflower Rice
- 16 ounces Tomato Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1½ teaspoons Cumin
- 1½ teaspoons Chili Powder
- 60 grams Spinach
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Olive Oil
- 4 ounces Cheddar Cheese
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 tablespoon Minced Garlic
Instructions
- Preheat oven to 350°F (175°C). Cut the tops off 4 large bell peppers, remove seeds, and soften them by boiling for 5-7 minutes.
- Heat 1 tablespoon olive oil in a skillet. Brown 1 pound ground beef, then add seasonings, 60 grams spinach, and 2 tablespoons Parmesan. Cook for 3-4 minutes.
- Stuff the peppers with the cooked mixture. Place them in a baking dish coated with olive oil, then top with shredded Mexican blend cheese.
- Cover with foil and bake for 30 minutes. Remove foil, bake for an additional 10-15 minutes until cheese is melted and bubbly, and peppers are tender.
Notes
- Rice-free stuffed bell peppers are keto-friendly and low in carbs.
- Consider using different ground meats (beef, turkey, or lamb) for variety.
- Substitute cauliflower rice for a healthier low-carb option.
- The peppers can be made in advance and stored in the fridge for up to 4 days or frozen for longer storage.