Stuffed Bell Peppers Without Rice

Name: Stuffed Bell Peppers Without Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 pound ground beef; 2 eggs; 1 medium onion, (diced); 2 celery stalks, (sliced); ½ cup ketchup; ½ cup cheddar cheese, shredded; ¼ cup parmesan cheese; ¼ cup almond flour; 1 tablespoon minced garlic; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon chili powder; 2 teaspoon salt; ½ teaspoon pepper; 8 bacon strips, (cooked and diced); 6 bell peppers

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Discover a delicious twist on traditional stuffed bell peppers. Our savory recipe omits rice and offers a flavorful and healthy low-carb or grain-free option.

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This recipe only needs 8 fresh ingredients, along with a few herbs and spices. With a cooking time of 45 minutes in the oven, your hands-on preparation time is minimal.

This recipe is suitable for keto, low-carb, grain-free and gluten-free diets! The bacon wrapping is optional if you need to adjust the ingredients for your meal plan.

Why You’ll Love This Recipe:

No rice needed: A hearty, low-carb alternative to the classic, packed with protein and flavor.
Loaded with veggies and protein: Ground beef, diced vegetables, and bacon make for a satisfying, balanced filling.
Cheesy and comforting: Cheddar and parmesan melt into the filling and on top for extra richness.
Meal prep-friendly: Make ahead and reheat throughout the week for quick, filling lunches or dinners.
Great for all diets: Naturally gluten-free and grain-free, easy to modify for paleo or keto plans.

Ingredients to Make Stuffed Bell Peppers Without Rice:

ground beef. Use 85/15 for the best balance of flavor and moisture. Leaner beef may result in a drier filling.
eggs. Help bind the mixture together, don’t skip them.
onion & celery. Add texture and a savory base to the stuffing, dice finely for even cooking.
cheddar & parmesan cheese. Cheddar adds creaminess, while parmesan brings salty, nutty depth.
almond flour. A low-carb alternative to breadcrumbs that helps bind and bulk up the filling.
ketchup. Adds a sweet and tangy flavor, use homemade or paleo-friendly if needed.
spices. Oregano and chili powder provide warmth and a slight kick.
bacon. Cooked and chopped for a smoky bite in every bite, save some for topping!
bell peppers. Use any color you like; look for firm, wide-bottomed ones for easy stuffing.

stuffed bell peppers without rice in baking dish

How to Make Stuffed Bell Peppers Without Rice:

Preheat the oven to 400 degrees.
In a large mixing bowl, combine the ground beef, eggs, ketchup, onion, celery, cheeses, flour, garlic, olive oil and seasonings. Fold in the chopped bacon, leaving some to top the peppers.
Wash the bell peppers and then slice the tops off. Use a spoon to carefully scrape out the ribs and seeds.
Divide the beef stuffing evenly between the peppers. Top with additional cheese and leftover bacon.
Put the peppers into a sheet pan or oven dish and bake for 45 minutes.
The stuffed peppers are done when they reach an internal temperature of 160 degrees.

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Recipe Notes & Tips:

Choose sturdy peppers: Look for large bell peppers with flat bottoms so they stand upright in the baking dish.
Don’t over mix the filling: Mix just until combined to avoid tough or dense meat.
Make them spicy: Add a pinch of cayenne or diced jalapeños to the meat mixture for a kick.
Cheese options: Swap cheddar for pepper jack, mozzarella, or a dairy-free alternative if preferred.
Use mini peppers: For an appetizer version, use mini bell peppers and reduce baking time to 20–25 minutes.
Check doneness: A meat thermometer is the easiest way to ensure the center of the filling reaches 160°F.
Stuff leftovers in other veggies: Any extra filling can be baked in halved zucchini, portobello mushrooms, or even scooped tomatoes.

Stuffed bell pepper with ground meat, cheese, and bacon inside on a white plate. Fresh baked stuffed peppers served as a savory, healthy meal, perfect for dinner or lunch.

Serving Suggestions:

How to Store:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 350°F for 15–20 minutes or microwave individual portions until heated through.
Freeze: Let stuffed peppers cool completely, then wrap individually in foil and place in a freezer-safe bag or container. Freeze for up to 2 months.
To reheat from frozen: Bake covered at 375°F for 35–45 minutes or until heated through.

Stuffed bell peppers filled with cheesy ground meat and vegetable filling, baked to perfection, healthy and delicious stuffed pepper recipe.

FAQs:

Can I use ground turkey or chicken instead of beef?

Absolutely. Just note that leaner meats may result in a slightly drier texture, consider adding a tablespoon of olive oil to the mix.

Do I have to use almond flour?

You can substitute it with finely ground oats, crushed pork rinds, or even leave it out for a looser texture.

Can I make these ahead of time?

Yes, assemble the stuffed peppers up to 24 hours in advance, cover, and refrigerate. Add a few extra minutes to the bake time if cooking straight from the fridge.

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