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Stuffed Peppers without Rice Recipe

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  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


These Stuffed Peppers without Rice Recipe (Keto) are made with ground beef, onion, garlic, carrots, celery and tomatoes which are cooked and stuffed in bell peppers.


  • 1 lb ground beef
  • 6 large bell peppers, cored
  • 2 tablespoon olive or vegetable oil
  • 1/4 large onion, diced
  • 3 cloves garlic, minced
  • 1 celery stalk, diced
  • 1/2 cup carrots, diced
  • 1/2 cup diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 (8 oz) bag of shredded mozzarella


  1. Preheat the oven to 400 degrees F.
  2. In a large saucepan with a cover, heat up the oil. When the oil shimmers, add the beef and cook until broken up and soft, about 5 minutes. Stir in the onion, celery, garlic, and carrots. Cook for 5 minutes, tossing frequently. Add garlic and toss for 1 minute. Add salt, pepper, chili powder, and onion powder. Cook the beef, breaking up meat with a wooden spoon, until no longer pink, for 8 to 10 minutes, tossing frequently.
  3. Place peppers cut side up in a baking dish small enough to hold them upright - 9 x 13 inch should be good. With a slotted spoon or a regular spoon, add the beef mixture in each pepper. Sprinkle each with cheese.
  4. Cover tightly with foil and bake for 10 minutes. Uncover and bake for another 15 minutes, until peppers are tender.


  • Choose the right peppers: Look for large, firm peppers that can hold their shape when baked. Bell peppers are a popular choice, but you can also use poblano, anaheim, or any other type of pepper that you prefer.
  • Parboil the peppers: Parboiling the peppers before stuffing them helps to soften them slightly and makes them easier to fill. Boil the peppers in a large pot of salted water for 3-5 minutes, then drain and rinse under cold water.
  • Use a flavorful stuffing mixture: The stuffing mixture is what makes the Stuffed Peppers tasty and satisfying. Use a mixture of meat, rice or other grains, vegetables, and seasonings to create a delicious stuffing.
  • Add cheese: Cheese adds an extra layer of flavor and richness to Stuffed Peppers. Try adding shredded cheese to the stuffing mixture, or sprinkle some on top of the peppers before baking.
  • Cover with foil: Covering the baking dish with foil during the first part of the cooking process helps to trap steam and cook the peppers evenly. Remove the foil during the last 10-15 minutes of cooking to allow the cheese to melt and the tops of the peppers to brown.
  • Test for doneness: Check the temperature of the stuffing mixture with a food thermometer to ensure it has reached an internal temperature of 165°F (74°C) before serving. This ensures that the meat is cooked through and safe to eat.
  • Let the Stuffed Peppers cool before serving: Letting the Stuffed Peppers cool for a few minutes before serving allows the flavors to meld together and makes the peppers easier to handle.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 242.8
  • Sugar: 2.8 g
  • Sodium: 1,024.6 mg
  • Fat: 9.0 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 22.1 g
  • Fiber: 3.2 g
  • Protein: 19.9 g
  • Cholesterol: 144.8 mg