Print

Savory Stuffed Bell Peppers Without Rice Easy Low-Carb Cheesy Recipe

savory stuffed bell peppers without rice - featured image
Print Recipe

A cheesy, low-carb stuffed bell pepper recipe that replaces rice with a creamy, savory meat and cheese filling. Perfect for quick weeknight dinners and those watching their carb intake.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or yellow)
  • 1 pound ground beef or turkey
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup shredded cheddar or mozzarella cheese (about 100 g), plus extra for topping
  • 4 ounces cream cheese, softened
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons fresh parsley or basil, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice the tops off the bell peppers, then carefully remove the seeds and membranes. Set aside the tops if desired.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Add ground meat and cook until browned, about 7-8 minutes, stirring regularly. Season with salt, pepper, and Italian seasoning.
  6. Stir in tomato paste and cook for 2 minutes to meld flavors.
  7. Transfer meat mixture to a mixing bowl and let cool slightly. Fold in softened cream cheese and shredded cheese until creamy and well combined. Adjust seasoning as needed.
  8. Stuff the bell peppers evenly with the cheesy meat mixture, packing gently but not overfilling. Place upright in a baking dish.
  9. Top each stuffed pepper with extra shredded cheese.
  10. Bake for 30-35 minutes until peppers are tender and filling is bubbly and golden.
  11. Let the peppers rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil.

Notes

Let the filling cool slightly before stuffing to prevent cheese from melting and spilling. Tent peppers with foil halfway through baking if cheese browns too quickly. Drain excess liquid from meat mixture if too watery to avoid soggy peppers. Use room temperature cream cheese for smooth filling. Variations include vegetarian, spicy, and Mexican-inspired versions.

Nutrition

Keywords: stuffed bell peppers, low-carb, keto, cheesy stuffed peppers, ground beef recipe, easy dinner, weeknight meal, gluten-free

Find it online: https://lucydishes.com/savory-stuffed-bell-peppers-without-rice-easy-low-carb-cheesy-recipe/