You know it, I knew it, so let’s just put it out there: stuffed peppers without rice is one of the best low carb dinners that money can buy!
A hollowed-out bell pepper pepper is the perfect vehicle for any sort of cheese, low-carb vegetables, and delicious goodness you want to stuff inside. No need for rice here, we have plenty of flavorful low carb foods to add instead!
So let’s turn on the oven and make these delectable stuffed peppers without rice — this recipe is bound to be one of your family’s favorite low carb recipes!
How to Make Stuffed Peppers Without Rice
Making Weight Watchers stuffed peppers without rice is one of the heartiest, easiest low carb dinners. Here’s what you need to know:
Roast the Peppers.
I didn’t know this trick when I first made stuffed peppers without rice, whoops!
Roasting the bell peppers makes a huge difference in the texture and consistency of this dish — skipping this step will result in slightly crunchy, crispy, sort of al dente stuffed peppers without rice. Trust me on this one!
Sauté the vegetables.
Sautéing keto veggies makes a huge difference in their flavor profile — it helps to balance their flavors and marry the stuffed peppers without rice ingredients together.
Plus, it helps release any additional liquid the veggies contain, so your stuffed bell peppers without rice won’t be soggy.
Make sure to sauté your veggies in a large pan or in batches so you don’t overcrowd your veggies — overcrowding will steam your vegetables instead of sauté them.
Mix your ingredients in a bowl.
The rest of the stuffed bell peppers without rice instructions are pretty straightforward.
Add the rest.
Spoon the filling into your pre-baked bell peppers, top them with cheese, and bake it all into ooey gooey stuffed peppers without rice.
This is one of those super easy weeknight low carb meals I adore throwing together!
Low Carb Stuffed Peppers Variations
There are so many ways you can turn these low carb stuffed peppers into the meal of your dreams! This is our favorite version of stuffed peppers without rice, but if you’d like to try something different– here are some ideas:
Swap the protein.
I opted for chicken in these stuffed peppers without rice, as there’s already a ton of fat in this dish with the cheese, guacamole, and sour cream. If you’d prefer to use ground beef or cubed chuck, go for it!
Be sure to cook all meat before adding it to this dish — I recommend browning it in a pan (again, don’t overcrowd it!) to kick up the flavor.
Using different vegetables.
You can add whatever vegetables you’re craving to these stuffed peppers without rice.
Since I stick to low carb foods only, I decided not to use carb-laden corn or beans — but if you’re not on a low carb meal plan, add them in. Be sure to drain any liquid before adding them to your stuffed peppers without rice. Sauté any additional vegetables in the pan with the mushrooms and onions.
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Changing the seasoning.
I opted for a combination of taco seasoning inspired ingredients — if you have a taco seasoning, better yet a low-carb taco seasoning, you’d like to use instead, throw it on in!
Using different cheeses.
Since there are hardly any carbs in cheese, I love to load these stuffed peppers no carbs on up! I decided to use cheddar for this recipe — however, pepper jack or any other meltable cheese is always delicious.
Keto Stuffed Peppers Toppings
As with most low carb Mexican food recipes, the toppings can make or break these keto stuffed peppers! Here are some of my favorite toppings, keep in mind this list will vary depending on your eating plan.
For those on a low carb eating plan, try topping your stuffed peppers without rice or bread crumbs with:
- Sour cream
- More cheese!
If you’re on a paleo eating plan: avoid sour cream and cheese, and load up on that avo and cilantro!
Storing These Chicken Stuffed Peppers
I store these chicken stuffed peppers in the fridge packed inside individual meal prep containers, so we can grab them for low carb lunches — they make for delicious low carb meal prep during busy work weeks!
This baked stuffed peppers recipe can be frozen, BUT, it’s not my favorite low carb frozen meal to freeze, as ice accumulates inside each stuffed pepper without rice and tomato sauce — resulting in a slightly soggy defrosted meal.
If you freeze them, plan to defrost each of these stuffed peppers without rice and tomato sauce on a rimmed baking sheet. Also, freeze them in resealable bags and release as much air as possible — hopefully this will cut down on some of the ice that accumulates.
Paleo Stuffed Peppers serving suggestions
Your paleo stuffed peppers are ready to go! Now, what do you serve them with?
Depending on your eating plan, there are plenty of tasty low carb side dishes and low carb drinks you can whip up. Here is a handful of my favorites:
Stuffed Pepper Without Rice Recipe
There you have it, friends! I hope you love the stuffed peppers without rice as much as we do! Let me know what toppings you opt for, and what you think of this recipe in the comments below. Enjoy!
Stuffed Peppers Without Rice
- 6 Bell Peppers
- 4 Tablespoons Vegetable Oil divided
- 2 Pounds Chicken Breast diced
- 1/2 Yellow Onion chopped
- 2 Cups White Mushrooms chopped
- 2 Teaspoons Salt
- 2 Teaspoons Chili Powder
- 2 Teaspoons Cumin
- 1 Teaspoon Pepper
- 1 Teaspoon Smoked Paprika
- 2 Cups Salsa Verde
- 1 Cup Sour Cream
- 1 Cup Cheddar Cheese shredded
- Preheat oven to 400 degrees F
- Add whole peppers to a baking sheet and bake in preheated oven for 20 minutes.
- Meanwhile, combine the salt, pepper, chili powder cumin and paprika in a small bowl and set aside.
- Heat 2 tablespoons of oil over medium heat in a skillet and add chicken.
- Sprinkle half the spice mix over chicken and cook until it's cooked completely through (no longer pink in the center). Then transfer to a large bowl.
- Heat remaining 2 tablespoons of oil in the skillet.
- Add mushrooms, onions and remaining seasoning and cook over medium heat, until onions become translucent and veggies are soft.
- Transfer cooked veggies to the bowl with chicken
- Add 1/2 salsa verde and sour cream to the bowl and stir to combine.
- Once the peppers are done, cut the tops off and scoop out the seeds and membranes.
- Scoop a spoonful the chicken and veggie combo into each of the peppers.
- Spoon remaining salsa over the top, and cover with cheese.
- Bake in the oven for 15-20 minutes, until the cheese has melted.
- Top with cilantro and avocado, and enjoy!
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