Stuffed Peppers Without Rice: Everybody Will Want the Recipe
Sneak Preview: These Stuffed Peppers Without Rice boast a Southwestern flavor twist that will have everybody begging for the recipe. I’ll show you how to roast and stuff bell peppers with a healthy and meaty filling. Cauliflower rice replaces traditional rice (or use quinoa.)
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Are you trying to avoid the “whites” (rice, potatoes, and bread)? If so, you need this Southwestern Stuffed Pepper recipe without rice. That’s right! No rice. Instead, riced cauliflower stands in for the rice. Cauliflower haters won’t even notice. All the other flavors and colors are sure to distract them.
Three Reasons Why You Will Adore This Recipe
- It’s colorful. This reminds me of the day my third-grade son described his meal as “colorful.” I looked up in amazement that he would notice, much less say anything about it. He explained that his teacher told them that colorful meals were healthy and that they should eat more colors. Agreed!
- Stuff peppers are full of different flavors and textures, then married with spices and tomato sauce. Leave out anything you don’t like or don’t have on hand. Even better, check the substitution list below.
- It’s the perfect freezer meal. I like to wrap each pepper individually and freeze. When somebody comes in late for dinner, take out however many you need and thaw in the microwave for 4-6 minutes on high. Serve with homemade rolls or flour tortillas for a complete meal.
Happy Cooks Speak Up
“Once again, your step by step instructions were flawless and very helpful. I used quinoa instead of cauli-rice because we like the texture better. But otherwise followed the instructions and ingredients exactly. And of course, had to reduce the ingredients because it’s only the two of us right now. This is the best stuffed pepper recipe I’ve found. Thank you so much.”–STEPHAN
Is This Recipe Keto or Low-Carb?
These stuffed bell peppers are colorful and full of veggies. Nevertheless, it does not qualify for the Keto diet or a strict low-carbohydrate way of eating. The black beans, corn, and tomato sauce kick this delicious recipe out of those categories. Incidentally, this recipe is gluten-free.
But wait.
Based on one average-sized bell pepper half stuffed to the gills, there are approximately 257 calories per serving. Besides that, you’ll get 17 grams of carbs, 15 grams of protein, and 5 grams of fiber. All in all, these are pretty good statistics for a veggie-laden entree.
Which Color of Bell Pepper is the Best?
Green peppers are the unripe version of red, yellow, and orange peppers. It is the same way green tomatoes turn red (or yellow or orange) as they ripen. Green bell peppers taste more pungent by comparison.
Which is your favorite? Red, green, orange, or yellow bell peppers? I prefer red peppers because they taste milder. Same for the yellow and orange ones.
Use any color you like in this recipe.
What Are Southwestern Flavors?
Cumin, chili pepper, and cilantro lend this recipe a distinctive southwestern flavor profile. Black beans, Jack cheese, and corn continue the theme. If you like these flavors, I have a few other southwestern recipes like this Southwestern Jasmine Rice and Easy Pork Stroganoff Recipe with Sour Cream and Mushrooms
Ingredients and Substitutions
Use your creativity with this recipe. For example, leave out ingredients you don’t have or don’t like and add things you do.
Vary the meat and vegetables according to what is in your refrigerator. The recipe is only a jumping-off point.
Specific substitutions or deletions may alter the “southwestern” vibe. For example, parsley, instead of cilantro, lends freshness and color but not the same exciting flavor as cilantro.
- BEEF AND SAUSAGE: Although the recipe calls for both beef and pork sausage, you could use one or the other. Substitute ground turkey sausage if you like. Leave the meat out for vegetarian stuffed peppers.
- SQUASH: Substitute yellow squash for zucchini.
- BLACK BEANS: Pinto beans can take the place of black beans.
- CAULIFLOWER: Frozen Cauli-rice is convenient. However, you can make it yourself. Get directions here
Another good substitution for cauliflower is quinoa. Cook according to the directions on the package before adding it to step 3 in the recipe. - CHEESE: If you don’t have Jack or Cheddar cheese, use cheese with a mild taste and a good melt, such as mozzarella cheese. Even Velveeta would be good in this recipe.
- CILANTRO: Fresh parsley is a good substitute for cilantro if you’re not a fan or don’t have any.
How To Freeze and Reheat Stuffed Peppers
These peppers can almost always be found in my freezer.
Feeding a family
Place the appropriate number of peppers into a casserole dish. Fill peppers but don’t add cheese or cilantro. Cover with plastic wrap or aluminum foil, or slip into a plastic bag. Freeze.
To serve: First, let them defrost in the refrigerator. Remove plastic wrap, then cover with foil. Heat in a conventional oven for 20-30 minutes at 350 degrees F until hot. Add cheese in the last five minutes. Garnish with cilantro, if desired.
Individual servings
After stuffing the peppers, cover and refrigerate them. When cooled, wrap each stuffed pepper (no cheese or cilantro) with plastic wrap, then foil and freeze.
To serve: Remove plastic wrap and foil. Add frozen peppers to the microwave for 4-6 minutes, and you have a light supper.
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Roasting softens the bell peppers — no need to boil them.
Preheat a conventional oven to 450 degrees F.
What Can I Do with Leftovers?
This recipe makes a lot. I revised it upward so there would be plenty of leftovers to freeze per the directions above.
Often, I end up with leftovers of the filling, depending on the size of the peppers. That’s when I pull out tortillas–corn or flour.
My favorite brand of flour tortillas is Tortilla Land. They are raw tortillas available at the grocery store. Cook them in a skillet at home. They are so much better than precooked tortillas, in my opinion.
I recently discovered this recipe for making flour tortillas at home. If you are up for that sort of thing, these are fabulous!
Make a burrito:
Slice the stuffed pepper shell into strips. Fill the tortillas with warmed stuffed pepper filling and sprinkle with more cheese. Wrap up like a burrito.
How To Roast Bell Peppers
How To Make the Filling for Stuffed Bell Peppers
How To Stuff and Bake Peppers
FAQs About Stuffed Peppers Without Rice
Use regular rice if you prefer. Basmati, Jasmine, or Long-Grain Rice are all suitable. Or leave out the cauliflower without replacing it. Quinoa is another good substitute.
My preferred method is roasting them until they soften and have a few dark spots.
Because of the beans, tomato sauce, and corn, one serving clocks in at 17 gr. There are 257 calories per stuffed pepper. Because the size of peppers varies, the calories will vary because the portions are not equal.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Southwestern Stuffed Peppers Without Rice
Video
Ingredients
- 6-7 large bell peppers halved (vertically, through the stem) with guts removed
- 1 pound (454 g) ground beef
- ½ pound (226 g) breakfast sausage regular or hot
- 1 teaspoon table salt approx 1 teaspoon and freshly ground pepper (approx 1/2 teaspoon)
- ½ teaspoon freshly ground pepper
- 1 (70 g) small onion, chopped
- 3 cloves garlic, minced
- 1 (196 g) medium zucchini,finely diced
- 1¼ cup (205 g) frozen or fresh corn kernels
- 1 15.5 oz can (425 g) black beans, drained and well-rinsed
- 10 oz. (283 g) bag of frozen riced cauliflower cooked according to package directions (or 1 cup cooked quinoa)
- 16 ounces (453 g) tomato sauce
- 1½ teaspoon cumin
- 1½ teaspoon chili powder or smoked chipotle chili powder
- ¾ cup (176 g) Monterrey Jack or Cheddar cheese, shredded
- chopped cilantro garnish
Instructions
- Heat oven to 450˚F (230˚C). Line a large jelly-roll pan with foil.
- Cut 6-7 large bell peppers in half through the stem. Pull out the stem and seeds. Discard.
- Spray or coat the outside of the pepper halves with vegetable oil. Arrange the peppers cut side down on a prepared pan; bake on the lower rack for 10-15 minutes.
- When the peppers finish cooking, they should be tender with a few random dark spots. Turn them right side up and arrange in 9 x 13 inch casserole dish. Turn oven back to 350˚F.
- Meanwhile, sauté 1 pound (454 g) ground beef and ½ pound (226 g) breakfast sausage in a large skillet. Season with 1 teaspoon table salt and ½ teaspoon freshly ground pepper while cooking. Drain excess grease. Add 1 (70 g) small onion, chopped and 3 cloves garlic, minced. Sauté for 3 minutes until soft. Add remaining ingredients: 1 (196 g) medium zucchini,finely diced, 1¼ cup (205 g) frozen or fresh corn kernels, 1 15.5 oz can (425 g) black beans, drained and well-rinsed, 10 oz. (283 g) bag of frozen riced cauliflower, 16 ounces (453 g) tomato sauce, 1½ teaspoon cumin, and 1½ teaspoon chili powder or smoked chipotle chili powder except cheese and cilantro. Heat thoroughly. Zucchini will start to soften slightly when ready.
- Spoon hot veggie mixture into cooked pepper halves. Sprinkle ¾ cup (176 g) Monterrey Jack or Cheddar cheese, shredded over the top.
- Cook in a 350˚F oven until heated through, and the cheese is slightly browned, 10-15 minutes. Garnish with chopped cilantro.
- Freezes well. If freezing to use later, don’t add cheese. Allow frozen peppers to thaw. Cook from 20-30 minutes to reheat, adding cheese in last 10 minutes.
Notes
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.