Low Carb Stuffed Peppers

Low Carb Stuffed Peppers

You may have guessed by now that I’m a big fan of stuffed peppers. They’re filling, flavorful and taste even better as leftovers. But most stuffed pepper recipes include rice, and that’s a deal breaker on a low-carb diet. The good news is that they’re just as delicious without the rice. If you’re looking for an easy, delicious recipe for low carb stuffed peppers, here it is.

Honestly, I don’t even miss the rice now that I’m used to eating peppers without it. However, if you’re hankering for the feel of rice without the carbs, just make some riced cauliflower to add to the mixture. And speaking of the stuffed pepper mixture, here it is. Ground turkey (or you can use ground beef or sausage), peppers (yep, I add diced peppers to stuffed peppers), tomatoes, onions and lots of spices.

Filling for Stuffed Pepper Omelet

The mixture is topped with lots and lots of cheese after you add it to the peppers. As you can see in the recipe below, I recommend baking them for about 30-40 minutes, but I like my peppers firm with a little crunch. If you like really soft peppers, add a little more tomato sauce to your mixture and bake them longer with foil on top to keep some of the moisture in.

So, what are you waiting for? Print off the recipe, and let’s make some low carb stuffed peppers!

Low Carb Stuffed Peppers

Donella Crigger
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Low Carb
Servings 4 servings

Ingredients
  

  • 1 lb. ground turkey
  • 1 green pepper seeded and chopped
  • c. onion chopped
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes
  • 1/2 can tomato sauce
  • 1 tbsp. parsley
  • ½ tsp. thyme
  • ½ tsp. oregano
  • ½ tsp. basil
  • ½ tsp. rosemary
  • 1 tsp. seasoned salt
  • ¼ c. tomato sauce
  • 4 green peppers seeds removed
  • mozzarella cheese

Instructions
 

  • Preheat oven to 350 degrees.
  • Brown ground turkey over medium heat.
  • Add onion, garlic, green pepper, tomatoes, tomato sauce and spices to skillet. Cook for 5-10 minutes, until vegetables are tender.
  • Sit peppers in a baking dish, and fill the peppers with the meat mixture.
  • Bake at 350 degrees 45-60 minutes, until peppers are tender enough for your liking.
  • Remove peppers from oven, top with shredded mozzarella cheese.
  • Bake for an additional 5 minutes or so, until cheese is melted.

And here’s the nutritional info from CalorieCount.com for the recipe. Note: I use about 1/4 c. mozzarella on top of each pepper. If you use more, your carb counts will be higher.

Stuffed peppers nutritional info

Don’t forget to check out the stuffed pepper soup and the stuffed pepper omelet below. They’re so tasty!

Stuffed Pepper Soup - the low-carb version!Stuffed Pepper Omelet - Low Carb Breakfast Idea

21 thoughts on “Low Carb Stuffed Peppers”

  1. These sound really good. I have never thought about not adding rice but it really is a great idea. Thanks for sharing 🙂

    Reply
  2. I want to like peppers & I do as long as they are in my fajitas. I’d love to try this, the insides sound so yummy! I’m pinning & thanks for sharing!

    Reply
    • Oh no! The recipe must have been deleted when I changed domains. But you use the same filling that I used for the stuffed pepper omelets (found here: https://gluesticksgumdrops.com/stuffed-pepper-omelet-low-carb-breakfast/) and bake in the oven at 350 for about 45-60 minutes, or until the peppers are tender. Add cheese to the tops, bake another few minutes to melt it, and there you go. I’ll fix the recipe now. Thanks for bringing it to my attention!

      Reply
  3. I made this and substituted cauliflower instead of rice. This recipe is very tasty! I was looking for nutritional info for the carb count. Am I missing it?

    Reply
    • Hi, Kelly! So glad you liked them! The recipe as I made it has about 11 net carbs per serving (per stuffed pepper), according to CalorieCount.com. I’ll add that in the post. They’ll have more carbs with the cauliflower, but of course they’ll have more fiber, too. I’m sure cauliflower is a super yummy addition to them!

      Reply
  4. Why does the recipe call for a half a can of tomato sauce and an additional 1/4 cup tomato sauce. Where is the additional 1/4 cup used? Also are the diced tomato’s drained first?

    Reply
    • Thanks for the comments, Kelly! Oops… I didn’t make those clear. Yes, drain the tomatoes. And the extra 1/4 is used to top the peppers again right before adding the cheese, but it’s optional. I just like the little bit of extra sauce there. Hope that helps.

      Reply

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