Stuffed Bell Peppers Without Rice
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.
Servings: 4
Calories: 369kcal
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
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.
Nutrition
Calories: 369kcal | Carbohydrates: 18g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1179mg | Potassium: 1094mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4466IU | Vitamin C: 166mg | Calcium: 61mg | Iron: 4mg
