Dinner - Keto Instant Pot Stuffed Peppers (No Rice Recipe)

Author: Julia Junkin

These healthy bell peppers are stuffed with ground chicken and cauliflower rice. Bell peppers of many colors are filled with a Southwestern-style filling.

No Rice Stuffed Peppers (with Ground Chicken)
Keto Instant Pot Stuffed Peppers (No Rice Recipe)
Southwestern Stuffed Peppers Without Rice
Stuffed Peppers Without Rice (Keto-Friendly)
How to cook stuffed bell peppers without rice?
How do you make the perfect stuffed peppers?
What is a good recipe for low carb stuffed peppers?
What are keto stuffed peppers?

No Rice Stuffed Peppers (with Ground Chicken)

No Rice Stuffed Peppers is the perfect low carb weeknight meal! These healthy bell peppers are stuffed with ground chicken and cauliflower rice.
Provided by: krista
Total time: 85 minutes
Cook time: 77 minutes
Prep time: 8 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 13

Ingredients:

How to cook:

Cut the red bell peppers in half, scoop out the seeds and remove the membrane.
Place peppers onto a sheet pan or baking dish cut side up and bake in an oven preheated to 350 degrees F for about 15 minutes.
While the peppers are cooking, saute onion and garlic in avocado oil for 1-2 minutes.
Add ground chicken to the pan. Break up the chicken as it cooks with a wooden spoon for about 4-5 minutes.
Add frozen cauliflower rice, tomato puree, bone broth and seasonings. Saute the mixture for 8-10 minutes.
Remove the peppers from the oven and stuff them evenly with the chicken mixture.
Cover the peppers with foil and bake again at 350 degrees F for 30-35 minutes.
Take the peppers out of the oven, remove foil and sprinkle parmesan cheese on top. Place the stuffed peppers back into the oven without the foil to bake at 350 degrees F for 10 minutes.
Serve with fresh herbs if you have some on hand!

Notes: Italian Stuffed Peppers Without Rice Best Recipes, Ingredients: 4 -6 medium bell peppers (any color variety) 2 cups water; 3 tablespoons white vinegar; 2 teaspoons salt; 1 teaspoon italian seasoning; 1 …

Tags:

rice stuffed peppers with ground chicken southwestern stuffed peppers without rice keto instant pot stuffed peppers no rice recipe stuffed peppers without rice keto-friendly stuffed peppers with ground chicken instant pot stuffed peppers no rice recipe

Keto Instant Pot Stuffed Peppers (No Rice Recipe)

Provided by: Anna - MissWish.com
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 12

Ingredients:

4 large bell peppers, washed and seeded
1 tsp garlic powder
1 tsp onion powder
1 pound no sugar added mild Italian sausage, removed from casing
1 can (14 oz) diced tomatoes
2 tsp Italian seasoning
½ tsp salt or to taste
¼ tsp black pepper or to taste
¼ cup shredded mozzarella
¼ cup grated Parmesan cheese
sour cream for serving (optional)
1 tbsp chopped fresh parsley (optional)

How to cook:

In a bowl add the Italian sausage, garlic powder, onion powder, Italian seasoning, salt and black pepper and mix to combine.
Add the diced tomatoes and mix to combine.
Place the trivet in the Instant pot.
Add 1 ½ cup of water.
Place the bell peppers on the trivet.
Stuff the sausage mixture into each pepper.
In a small bowl combine the mozzarella and Parmesan.
Top each pepper with cheese mixture.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 15 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Carefully remove the peppers from the pot.
Top with sour cream, sprinkle with chopped parsley (if using) and serve with keto bread.

Notes: Amanda's Stuffed Peppers Recipe, Step 1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with aluminum foil. Advertisement. Step 2. In a large bowl, mix together …

Southwestern Stuffed Peppers Without Rice

Bell peppers of many colors are filled with a Southwestern-style filling. Works great to make ahead and freeze.
Provided by: Paula Rhodes
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

6-7 large bell peppers (halved (vertically, through the stem) with guts removed)
1 pound ground beef
½ pound 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 small onion (chopped)
3 cloves garlic (minced)
1 medium zucchini (finely diced)
1¼ cup frozen or fresh corn kernels
1 can black beans ((15.5 oz ) drained and well-rinsed)
10 oz. bag of frozen riced cauliflower (cooked according to package directions (or 1 cup cooked quinoa))
16 ounces tomato sauce
1½ teaspoon cumin
1½ teaspoon chili powder or smoked chipotle chili powder
¾ cup Monterrey Jack or Cheddar cheese (shredded)
Garnish with chopped cilantro

Nutrition:

How to cook:

Heat oven to 450 degrees. Line a large jelly-roll pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 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 ground beef and sausage in a large skillet. Season with salt and pepper while cooking. Drain excess grease. Add onions and garlic. Sauté for 3 minutes until soft. Add remaining ingredients except cheese and cilantro. Heat thoroughly. Zucchini will start to soften slightly when ready.
Spoon hot veggie mixture into cooked pepper halves. Sprinkle cheese over the top. Cook in 350 degree oven until heated through and 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: No-Rice Stuffed Bell Peppers Recipe (With, Instructions Preheat the oven to 350 degrees F Cut the tops off of the bell peppers. Then remove the seeds and inner ribs. Spray a baking dish with …

Stuffed Peppers Without Rice (Keto-Friendly)

Provided by: dish and hashtag it #easyketodishes. I'd love to see your creations on Instagram, Facebook, and Twitter! NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Easy Keto Dishes. If you want to share this recipe, please share the link rather than the whole recipe.
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 9

Ingredients:

3 medium bell peppers
1 pound ground beef (I personally use 85% lean)
1 cup shredded cheese (I personally use shredded cheddar)
2 tablespoons of olive oil
1/2 cup medium yellow onion
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1 cup crushed tomatoes (or tomato sauce)

Nutrition:

Calories: 370 calories
Carbohydrate: 12 grams carbohydrates
Cholesterol: 80 milligrams cholesterol
Fat: 25 grams fat
Fiber: 3 grams fiber
Protein: 30 grams protein
Saturated Fat: 8 grams saturated fat
Serving Size: 1 serving
Sodium: 720 grams sodium
Sugar: 5 grams sugar
Trans Fat: 1 grams trans fat
Unsaturated Fat: 12 grams unsaturated fat

How to cook:

1. Prep the peppers: Slice each bell pepper in half. Remove the seeds and membrane. Season the inside of each pepper with salt and pepper. Lightly cover the bottom of a baking dish with olive oil (or cooking spray if you’d prefer) and place the peppers in the baking dish in one layer. Set aside.
2. Preheat oven: Preheat the oven to 350.
3. Cook the fillings: Heat the olive oil in a pan over medium heat. Add the one pound of ground beef, mix in salt and pepper, and stir occasionally until the beef turns brown. Add the 1/2 cup of chopped onions and one teaspoon of chili powder; continue to stir. Add in the one cup of crushed tomatoes (or tomato sauce) and stir. Remove from heat once the onions and tomatoes soften.
4. Stuff the peppers: Add the fillings to the inside of the peppers. Make sure to evenly distribute the fillings in each pepper.
5. Bake: Bake the peppers until they’re tender and the fillings are heated all the way through. This should take about 45 minutes.
6. Add cheese: After 45 minutes, sprinkle the peppers with shredded cheese and return them to the oven until the cheese is melted. This should take about 5 minutes. Remove from oven and add any desired toppings before serving.

Notes: Low Carb Stuffed Peppers without Rice Make Healthy, Instructions. Preheat the oven to 350 degrees. Brown the ground beef (or turkey) in the minced garlic and diced onion and drain grease. In a large bowl combine the …