Stuffed Peppers Without Rice: A Lower-Carb Favorite

These Southwestern Stuffed Peppers skip the rice and pack in ground beef, sausage, black beans, corn, and cauliflower rice. Roasted bell peppers add sweetness, while cumin and chili powder bring bold flavor. Great for meal prep and freezer-friendly.

12 servings

Southwestern Stuffed peppers on a foil-lined baking sheet

Prep Time 30

Cook Time 40

Total Time 1 10

Ingredients

6-7 (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 (1 teaspoon) table salt
½ teaspoon (½ teaspoon) freshly ground pepper
1 (70 g) small onion, chopped
3 cloves (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 (1½ teaspoon) cumin
1½ teaspoon (1½ teaspoon) chili powder or smoked chipotle chili powder
¾ cup (176 g) Monterrey Jack or Cheddar cheese, shredded
chopped cilantro - garnish

Instructions

How to Roast Bell Peppers

Heat oven to 450˚F (230˚C).
Line a large jelly-roll pan with foil.
Halve 6-7 large bell peppers vertically, remove seeds, and place cut-side down on a foil-lined baking sheet.
Spray with oil and roast for 15-20 minutes until softened with light charring.
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.

How to Make the Filling

Sauté 1 pound ground beef and ½ pound 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 small onion, chopped and 3 cloves garlic, minced. Sauté for 3 minutes until soft. Add remaining ingredients: 1 medium zucchini,finely diced , 1¼ cup frozen or fresh corn kernels, 1 15.5 oz can black beans, drained and well-rinsed, 10 oz. bag of frozen riced cauliflower, 16 ounces tomato sauce, 1½ teaspoon cumin, and 1½ teaspoon chili powder or smoked chipotle chili powder except cheese and cilantro.
Simmer for 8-10 minutes until flavors meld and veggies soften.

Stuff & Bake the Peppers

Fill each roasted pepper half with the warm filling.
Sprinkle with ¾ cup shredded cheese.
Bake at 350˚F for 10-15 minutes until heated through and cheese melts.
Garnish with chopped cilantro.

Notes

***If preferred, you can make cauliflower rice from fresh cauliflower. See instructions here. You'll need approximately 1-1/2 cups cooked cauli-rice.

***Freezes well. If freezing to use later, don't add cheese. Allow frozen peppers to thaw. Cook for 20-30 minutes to reheat, adding cheese in the last 10 minutes.

Nutritional Information