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Stuffed peppers filled with vegetables, beans, and spices, without rice, topped with cheese.
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Stuffed Peppers Without Rice

Discover delicious stuffed peppers without rice recipes! Easy, healthy, low-carb options with bold flavors for every diet, including gluten-free and vegetarian.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Healthy Stuffed Pepper Recipes, Low-Carb Stuffed Peppers,, Stuffed Peppers Without Rice
Servings: 4
Calories: 210kcal
Author: Emily

Ingredients

Fresh Bell Peppers

  • Pick large firm peppers in vibrant colors like red, yellow, or orange. Make sure they’re evenly shaped and can stand upright to hold the filling.

Protein Base

  • Plant-Based: Lentils black beans, or chickpeas.
  • Meat: Ground turkey chicken, or beef seasoned to taste.

Grain Alternatives

  • Quinoa for protein.
  • Cauliflower rice for a low-carb option.

Veggies and Aromatics

  • Basics: Diced onions garlic, and celery.
  • Extras: Zucchini spinach, or mushrooms for added nutrition.

Seasonings and Herbs

  • Spices: Smoked paprika cumin, or Italian seasoning.
  • Herbs: Parsley basil, or cilantro for freshness.

Binding Agents

  • Cheese: Shredded cheese or a creamy option like ricotta or feta.
  • Tomato paste for a cohesive filling.

Toppings

  • Melty: Mozzarella cheddar, or dairy-free cheese.
  • Crunchy: Toasted breadcrumbs or crushed nuts.

Instructions

Prep the Peppers:

  • o Preheat oven to 375°F (190°C).
  • o Wash peppers, slice off tops, and remove seeds. Trim bottoms if needed to stand upright.
  • o Drizzle with olive oil, place in a baking dish, and bake for 10 minutes.

Cook the Protein:

  • o Meat: Brown ground turkey, chicken, or beef in a skillet; drain grease.
  • o Plant-Based: Sauté lentils, black beans, or chickpeas with olive oil and season.

Prepare the Grain Alternative (if using):

  • o Cook quinoa or sauté cauliflower rice for 3-4 minutes until tender.

Sauté Vegetables:

  • o Heat olive oil, cook onions, garlic, and celery until soft (5 minutes).
  • o Add zucchini, spinach, or mushrooms; cook 3-4 minutes more.

Mix the Filling:

  • o Combine protein, grains, vegetables, seasonings, herbs, and cheese/tomato paste in a bowl.

Stuff the Peppers:

  • o Fill peppers with the mixture, press gently, and top with cheese or breadcrumbs.

Bake:

  • o Cover with foil; bake for 20 minutes.
  • o Remove foil; bake 10-15 minutes until cheese is golden.

Serve:

  • o Let cool for 5 minutes, garnish with herbs, and enjoy!

Notes

Nutrition Information (Per Serving):
  • Fat: 9g
  • Protein: 12g
  • Carbs: 18g
  • Fiber: 6g
  • Sugar: 5g
Sodium: 520mg