Stuffed Peppers Without Rice Recipes

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STUFFED PEPPERS WITHOUT RICE



Stuffed Peppers Without Rice image

Easy and delicious stuffed peppers without rice make a comforting and low cost low carb, gluten free, sugar free and keto meal.

Provided by Jen @ Whole Lotta Yum

Categories     Dinner

Time 38m

Number Of Ingredients 11

3 bell peppers, any color
1 lb ground beef (Italian sausage or turkey work well too)
1/2 cup yellow onion, chopped
3 tsp minced garlic cloves
2 cups riced cauliflower
1 1/4 cup chunky marinara sauce (sugar free)
1 tsp dried basil
1/2 tsp sea salt
1/4 ground pepper
1/2 cup 3 cheese blend
1 tsp chives, optional

Steps:

  • Preheat oven to 350 degrees.
  • Wash bell peppers, cut them in half and remove the membrane and seeds
  • Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
  • Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
  • Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
  • Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
  • Stir in ground meat and cook until heated through
  • Stir in 1/2 cup of shredded cheese
  • Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
  • Cover with foil and bake for 30 minutes
  • Garnish with chives if desired, optional
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/2 pepper, Sodium 786 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

STUFFED PEPPERS (NO MEAT NO RICE)



Stuffed Peppers (No Meat No Rice) image

This is an inexpensive recipe, made entirely on the stove top. Italian frying peppers, or cubanelles, are stuffed with beans and cheddar cheese and smothered in a tangy tomato sauce. Serve with rice or pasta of your choice.

Provided by threeovens

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 (15 ounce) can kidney beans, drained and rinsed
4 ounces cheddar cheese, shredded
1 tablespoon dried onion, minced
8 ounces tomato sauce, divided
1/4 cup vegetable broth or 1/4 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon brown sugar
1 teaspoon white vinegar
4 cubanelle peppers (or 4 Italian frying peppers)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided

Steps:

  • Drain and rinse beans; place in a mixing bowl and lightly mash with a fork so they are still chunky.
  • Stir in cheese, dried onions, and 2 tablespoons tomato sauce (just enough to moisten) and set aside.
  • In a saucepan, over medium low heat, combine remaining tomato sauce, vegetable or beef broth, Worcestershire sauce, mustard, brown sugar and vinegar; cover, reduce heat to low, and simmer while preparing peppers.
  • Slice peppers lengthwise, leaving stems intact, but removing seeds and membranes.
  • Stuff each half with bean mixture and season with salt and pepper.
  • Heat a skillet with one tablespoon oil, over medium high heat, and place stuffed peppers, in batches, stuffing side down and cook 5 minutes.
  • Flip peppers, and cook until peppers are browned, about 5 minutes; repeat with remaining peppers adding oil as needed.
  • Pour sauce over peppers to serve; season with additional salt and pepper, if desired.

AMANDA'S STUFFED PEPPERS



Amanda's Stuffed Peppers image

A delicious option on stuffed peppers. If you don't like the rice in regular stuffed peppers you will love this one!

Provided by Amanda

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 4

Number Of Ingredients 11

1 pound ground beef
½ cup bread crumbs
½ teaspoon Italian seasoning
3 cloves garlic, chopped
¾ cup shredded mozzarella cheese
¾ cup grated Parmesan cheese
1 egg, lightly beaten
6 white mushrooms, chopped
½ small onion, finely chopped
4 bell peppers, tops cut off and seeded
1 (26 ounce) can spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • In a large bowl, mix together ground beef, bread crumbs, Italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, egg, onion and mushrooms. Spoon mixture evenly into the seeded bell peppers. Replace tops. Place stuffed peppers in lined baking dish.
  • Bake in preheated oven for one hour, or until meat stuffing is cooked through. Remove from oven and discard pepper tops.
  • Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two minutes.
  • In a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. When sauce begins to steam, remove from heat and pour over top of peppers.

Nutrition Facts : Calories 608.3 calories, Carbohydrate 46.1 g, Cholesterol 143.6 mg, Fat 29.1 g, Fiber 8.2 g, Protein 40.1 g, SaturatedFat 12.5 g, Sodium 1350.2 mg, Sugar 22 g

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