How to Make Keto Stuffed Peppers without Rice in 30 Minutes

Craving the comforting flavors of traditional stuffed peppers but following a keto diet? Say goodbye to white rice and hello to a low-carb twist with these stuffed bell peppers without rice!

Perfect for busy weeknights, this recipe delivers all the savory goodness of a classic meat mixture stuffed into tender bell peppers, topped with a rich tomato sauce, and baked to perfection on a baking sheet. With just 30 minutes of cooking time, you can enjoy a hearty, keto-friendly meal that’s both satisfying and easy to prepare. Whether you’re new to stuffed peppers recipes or looking for a healthier alternative, this dish is sure to become a family favorite. Let’s dive into how you can create these delicious peppers without rice on medium heat and enjoy a flavorful, low-carb dinner in no time!

Ingredients for Keto Stuffed Peppers without Rice

• 4 large bell peppers (any color—red, green, or yellow work great!)
• 1 lb ground beef (or substitute with ground turkey, chicken, or pork for variety)
• 1 small onion, finely chopped (adds flavor to the meat mixture)
• 2 cloves garlic, minced (for a savory kick)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend—your choice!)
• 1 cup sugar-free tomato sauce (look for a low-carb option to keep it keto-friendly)
• 1 tbsp olive oil (for sautéing the meat mixture)
• 1 tsp smoked paprika (adds depth to the flavor)
• 1 tsp dried oregano (perfect for that classic stuffed pepper taste)
• 1/2 tsp cumin (optional, but adds a warm, earthy note)
• Salt and pepper to taste (season the meat mixture to perfection)
• Fresh parsley or cilantro (for garnish, optional but adds a pop of color)

Step-by-Step Directions

Step 1: Preheat oven

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or oven-safe dish.
2. Wash 4 large bell peppers, then slice off the tops and remove the seeds and membranes. Set aside.

Step 2: Cook the Meat Mixture

1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add 1 small chopped onion and sauté for 2-3 minutes until softened.
3. Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4. Add 1 lb ground beef (or your preferred meat) to the skillet. Cook until browned, breaking it into small pieces with a spatula.
5. Season the meat mixture with 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cumin, and salt and pepper to taste. Mix well.
6. Pour in 1 cup sugar-free tomato sauce and stir to combine. Let the mixture simmer for 2-3 minutes, then remove from heat.

Step 3: Stuff the Peppers

1. Place the hollowed-out bell peppers on the prepared baking sheet.
2. Evenly divide the meat mixture among the peppers, packing it down gently.
3. Top each pepper with a generous sprinkle of shredded cheese (about 1/4 cup per pepper).

Step 4: Bake to Perfection

1. Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
2. For a golden-brown finish, broil the peppers for 1-2 minutes at the end of the cooking time (keep an eye on them to avoid burning).

Step 5: Serve and Enjoy

1. Carefully remove the stuffed peppers from the oven and let them cool for 5 minutes.
2. Garnish with fresh parsley or cilantro if desired, and serve warm.

Storage Instructions

To store your Keto Stuffed Peppers without Rice, let them cool completely after baking. Place the peppers in an airtight container or wrap them tightly with plastic wrap. They can be refrigerated for up to 3-4 days, making them a great option for meal prep. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. For best results, cover the peppers with foil during reheating to prevent the cheese from drying out. This method ensures your stuffed peppers stay fresh, flavorful, and ready to serve whenever you need a quick, low-carb meal!

Tips for Achieving Maximum Flavor

To elevate the taste of your Keto Stuffed Peppers without Rice, start by selecting fresh, vibrant bell peppers—red or yellow varieties tend to be sweeter and add a natural depth of flavor. When preparing the meat mixture, don’t shy away from seasoning generously; a blend of smoked paprika, garlic, and oregano works wonders. For an extra burst of richness, stir in a tablespoon of cream cheese or a splash of heavy cream into the filling before stuffing the peppers. Roasting the peppers for 5-10 minutes before stuffing can also enhance their natural sweetness and texture. Finally, top with a high-quality, sharp cheddar cheese or a mix of cheeses for a gooey, flavorful finish. These small tweaks will transform your stuffed peppers into a mouthwatering, keto-friendly masterpiece!

Frequently Asked Questions

1. Can I use a different type of meat for this recipe?
Absolutely! While ground beef is a popular choice, you can easily substitute it with ground turkey, chicken, or even ground pork to suit your preferences. Each option will bring its own unique flavor to the meat mixture, keeping the dish versatile and delicious.

2. Are there any low-carb alternatives to tomato sauce?
Yes! If you’re looking to reduce carbs further, consider using a sugar-free marinara sauce or a homemade blend of crushed tomatoes with herbs and spices. This ensures the dish stays keto-friendly while maintaining that rich, savory flavor.

3. How can I make the peppers more tender?
To achieve tender bell peppers, you can pre-roast them for 5-10 minutes before stuffing. Alternatively, cover the baking dish with foil during the first half of the cooking time to trap steam and soften the peppers evenly.

4. Can I prepare these stuffed peppers ahead of time?
Definitely! You can assemble the peppers up to a day in advance and store them covered in the fridge. When ready to bake, simply add a few extra minutes to the cooking time to ensure they’re heated through.

5. What sides pair well with keto stuffed peppers?
These peppers are delicious on their own, but you can pair them with a crisp green salad, steamed broccoli, or zucchini noodles for a complete low-carb meal.

How to Make Keto Stuffed Peppers without Rice in 30 Minutes

It's perfect for anyone following a ketogenic diet or looking for a delicious, wholesome meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 3 people

Ingredients

  

Ingredients

• 4 large bell peppers any color—red, green, or yellow work great!
• 1 lb ground beef or substitute with ground turkey, chicken, or pork for variety
• 1 small onion finely chopped (adds flavor to the meat mixture)
• 2 cloves garlic minced (for a savory kick)
• 1 cup shredded cheese cheddar, mozzarella, or a blend—your choice!
• 1 cup sugar-free tomato sauce look for a low-carb option to keep it keto-friendly
• 1 tbsp olive oil for sautéing the meat mixture
• 1 tsp smoked paprika adds depth to the flavor
• 1 tsp dried oregano perfect for that classic stuffed pepper taste
• ½ tsp cumin optional, but adds a warm, earthy note
• Salt and pepper to taste season the meat mixture to perfection
• Fresh parsley or cilantro for garnish, optional but adds a pop of color

Instructions

 

Step-by-Step Directions

• Preheat your oven to 375°F (190°C) and lightly grease a baking sheet or oven-safe dish.
• Wash 4 large bell peppers, then slice off the tops and remove the seeds and membranes. Set aside.
• Step 2: Cook the Meat Mixture
• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Add 1 small chopped onion and sauté for 2-3 minutes until softened.
• Stir in 2 minced garlic cloves and cook for another 30 seconds until fragrant.
• Add 1 lb ground beef (or your preferred meat) to the skillet. Cook until browned, breaking it into small pieces with a spatula.
• Season the meat mixture with 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp cumin, and salt and pepper to taste. Mix well.
• Pour in 1 cup sugar-free tomato sauce and stir to combine. Let the mixture simmer for 2-3 minutes, then remove from heat.
• Step 3: Stuff the Peppers
• Place the hollowed-out bell peppers on the prepared baking sheet.
• Evenly divide the meat mixture among the peppers, packing it down gently.
• Top each pepper with a generous sprinkle of shredded cheese (about 1/4 cup per pepper).
• Step 4: Bake to Perfection
• Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• For a golden-brown finish, broil the peppers for 1-2 minutes at the end of the cooking time (keep an eye on them to avoid burning).
• Step 5: Serve and Enjoy
• Carefully remove the stuffed peppers from the oven and let them cool for 5 minutes.
• Garnish with fresh parsley or cilantro if desired, and serve warm.