Stuffed Bell Peppers Without Rice is the perfect easy meal for those seeking a low-carb spin on the classic recipe. They are packed with flavorful ground beef, veggies, and topped with cheese, creating a nutrient-dense, satisfying meal that’s ready in under an hour.
If you’re looking for a low-carb option that doesn’t skimp on flavor, you’re in the right place. These Stuffed Bell Peppers are in frequent rotation in our household!
Not only are they packed with flavor, but they are so easy to make. I've made this recipe using many different types of meat, different colors of peppers, and different types of fillings, and let me tell you, the version I am sharing with you is hands down my favorite.
Serve them alongside a fresh salad or roasted veggies for a wholesome dinner the whole family will enjoy.
For more delicious dinner recipes, check out my Gluten-Free Italian Meatballs, Ground Beef Stuffed Spaghetti Squash, Buffalo Chicken Stuffed Sweet Potatoes, or my Gluten-Free Lasagna.
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Why You'll Love This Recipe
- Low-carb: Perfect for those following a low carb or keto lifestyle.
- Versatile: Get creative with your filling choices, from ground turkey to cauliflower rice or quinoa. For those enjoying carbs, feel free to serve alongside a bed of rice.
- Meal Prep Friendly: These reheat beautifully, making them perfect for meal prep!
Ingredients
- Olive Oil: You can substitute avocado oil.
- Bell Peppers: Choosing a bell pepper in this dish is important, as it's the vehicle for all the stuffing goodness! Interestingly, the color and flavor of bell peppers change the longer they are left to ripen. During the growth phase, bell peppers start green and slightly bitter, then change colors to either yellow, orange, or red bell peppers. I prefer red, orange, and yellow bell peppers for this recipe, as they are sweeter than green bell peppers. Red peppers also have almost twice the amount of vitamin C than green peppers, and they also contain more beta-carotene.
- Ground Beef: Grass-fed beef is ideal. While it is more expensive, it can be helpful to stock up when it is on sale and freeze for later use.
- Onion: Any white or yellow onion you have on hand will work.
- Garlic: You can increase or decrease the amount of garlic in this recipe to tweak it to your liking. If you are in a pinch, you can sub 1 teaspoon of garlic powder.
- Marinara Sauce: If you have homemade tomato sauce on hand, fantastic. I love Rao’s Marinara sauce, and you can get it at Costco!
- Dried Oregano & Marjoram: These herbs add a ton of flavor! You can also substitute fresh if you like.
- Red Pepper Flakes: The heat from the pepper flakes complements the sweetness of the bell peppers nicely. If you are not a fan of spice, you can totally leave this out. If you love heat, feel free to adjust the amount of red pepper flakes to taste.
- Sea Salt & Black Pepper
- Mozzarella Cheese or Parmesan Cheese: I'm a huge fan of topping these easy stuffed peppers with cheese, but it is optional.
- Fresh Basil
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Mix Up Your Meat: You play around with different types of ground meat. Try using ground chicken, ground turkey, or Italian sausage.
- Experiment With Flavors: You can try using different herbs and spices, like Italian seasoning or chili powder to customize the flavor to your liking.
- Meat Free: You can make a vegetarian version of these delicious stuffed peppers by replacing the meat with zucchini, mushrooms, or spinach.
- Diary-Free: Omit the cheese or use dairy-free alternatives.
- Taco Version: Try spicing up crushed tomatoes with taco seasoning, then stuff the peppers with black beans or pinto beans and lean ground beef to make a taco version. You can top it with sour cream and cheddar cheese.
How To Make Stuffed Peppers Without Rice
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat the oven to 375 degrees and lightly coat your baking dish with olive oil.
Step 2. In a large skillet, add 2 tablespoons olive oil, the diced onions, along with a pinch of salt, and saute over medium heat for 5-7 minutes, or until soft.
Add the garlic and cook for 1 minute or until fragrant. Be sure to stir continually so the garlic does not burn.
Step 3. Move the onions and garlic to the side of the pan. Add the beef, and break it up with your spatula. Once the beef is almost cooked through, add the salt, pepper, oregano, marjoram, and red pepper flakes, and combine.
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Step 4. Add in the jar of marinara and gently stir until everything is incorporated. Raise the heat slightly and bring the mixture to a bubble for 2-3 minutes, then reduce heat and let the sauce simmer for 10 minutes or until it has slightly thickened.
Step 5. In the meantime, prepare your bell peppers by slicing them in half lengthwise and removing the membrane and seeds. Place your halved peppers in your oiled baking dish or sheet pan and season with a pinch of salt.
Step 6. When the meat mixture has thickened, carefully scoop the ground meat into the cavity of the bell peppers. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
Step 7. Remove from the oven and top with grated mozzarella cheese and fresh basil.
Nadia's Expert Tips And Notes
- For a time-saving hack, prep the filling in advance and store it in the refrigerator until you're ready to stuff and bake the peppers.
- Choose firm peppers. This will help ensure they hold the filling without getting soggy when baked.
What To Serve With Stuffed Bell Peppers Without Rice
- Toppings: Add extra Parmesan cheese, fresh basil or parsley for extra flavor.
- Side Dishes: Pair with a side of garlic mashed potatoes, roasted sweet potatoes fries, or smoked asparagus for a well rounded meal.
- Grain Options: I love serving this dish alongside white rice, brown rice, quinoa, couscous, or farro if you want to include grains.
- Salads: A crisp Caesar salad, mixed greens with balsamic vinaigrette, or a Mediterranean cucumber salad complements the dish beautifully.
- Breads: Offer warm garlic bread, crusty sourdough slices, or soft dinner rolls as a comforting addition.
Storage And Reheating
- Storage: Allow the pepper halves to cool to room temperature. Then store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Theses peppers are great for freezing. For best results, store them in glass freezer safe container for up to 3 months. Thaw them in the fridge overnight before reheating.
- Reheating: To reheat, place the desired number of stuffed peppers in an oven safe dish and cover them with foil. Bake at 350 degrees f for 15-20 minutes, or until heated through.
Recipe FAQs
No, pre-cooking the peppers is not necessary. The baking process will cook the peppers until they are tender and delicious.
Yes, you can prepare the filling ahead of time and stuff the peppers just before baking. This makes for an easy and convenient meal prep option.
Absolutely! Feel free to mix and match or use your favorite variety. Each color has its own unique flavor profile, so have fun experimenting with different combinations.
Of course! I love serving this with cooked rice, however you can also mix the rice into the filling and bake it together.
Other Related Low-Carb Recipes
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Stuffed Bell Peppers Without Rice
Equipment
- Skillet
- Spatula
- Baking Dish
- Aluminum Foil
- Knife
- Cutting Board
Ingredients
- 4 Bell Peppers red, orange or yellow
- 1 lb Ground Beef grass fed
- ½ Onion diced
- 3 cloves Garlic minced
- 24 oz Marinara Sauce
- 1 tablespoon Dried Oregano
- 1 teaspoon Dried Marjoram
- ¼ teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Sea Salt
- ¼ teaspoon Ground Black Pepper
Optional Toppings
- Grated Parmesean or Pecorino Romano Cheese
- Basil
Instructions
- Preheat the oven to 375 degrees and lightly coat your baking dish with olive oil.
- In a large skillet, add 2 tablespoon olive oil, the diced onions, along with a pinch of salt, and saute over medium heat for 5-7 minutes, or until soft.
- Add the garlic and cook for 1 minute or until fragrant. Be sure to stir continually so the garlic does not burn.
- Move the onions and garlic to the side of the pan. Add the beef, and break it up with your spatula. Once the beef is almost cooked through, add the salt, pepper, oregano, marjoram, and red pepper flakes, and combine.
- Add in the jar of marinara and gently stir until everything is incorporated. Raise the heat slightly and bring the mixture to a bubble for 2-3 minutes, then reduce heat and let the sauce simmer for 10 minutes or until it has slightly thickened.
- In the meantime, prepare your bell peppers by slicing them in half lengthwise and removing the membrane and seeds. Place your halved peppers in your oiled baking dish or sheet pan and season with a pinch of salt.
- When the meat mixture has thickened, carefully scoop the ground meat into the cavity of the bell peppers. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
- Top with grated mozzarella cheese and fresh basil.
Notes
- For a time-saving hack, prep the filling in advance and store it in the refrigerator until you're ready to stuff and bake the peppers.
- Choose firm peppers. This will help ensure they hold the filling without getting soggy when baked.
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