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Stuffed Peppers Without Rice

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Low-carb, veggie-packed, and full of bold flavor—these Stuffed Peppers without Rice are a wholesome take on the classic comfort dish. With cauliflower rice, spiced ground beef, and melty cheddar, they’re hearty, satisfying, and perfect for a weeknight dinner or meal prep.

Ingredients

Scale

Seasoning Mix:

1 (6 oz) can tomato paste (omit for keto)

1 tbsp minced garlic

1 tsp kosher salt (Diamond Crystal)

½ tsp black pepper

1 tbsp chili powder

1 tsp cumin

1 tsp paprika

Stuffed Peppers:

4 large bell peppers (or 6 small for keto)

1 small cauliflower head, cut into chunks

2 tbsp olive oil

1 large onion, chopped (about 6 oz)

1 lb lean ground beef (85/15)

1 cup chopped cilantro

4 oz sharp cheddar cheese, shredded

Olive oil cooking spray

Instructions

Preheat oven to 375°F (190°C) and lightly spray a baking dish with olive oil spray.

Pulse cauliflower in a food processor until it resembles rice. Set aside.

In a large skillet, heat olive oil over medium. Add onion and sauté until soft.

Add ground beef and cook until browned. Stir in cauliflower rice, tomato paste (if using), garlic, salt, pepper, chili powder, cumin, and paprika. Cook for 5–7 minutes.

Remove from heat and stir in chopped cilantro and half of the shredded cheddar.

Cut tops off bell peppers, remove seeds, and stuff with beef mixture.

Place in baking dish and top with remaining cheddar.

Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until cheese is bubbly.

Notes

Gluten-free, low-carb & keto-friendly (without paste)

Nutrition

Find it online: https://flavorscroll.com/stuffed-peppers-without-rice/