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Stuffed Bell Peppers No Rice plated on a rustic Texas kitchen table

Stuffed Bell Peppers No Rice

These rice-free stuffed bell peppers are packed with seasoned ground beef, mushrooms, zucchini, tomatoes, Parmesan cheese, and fresh herbs for a hearty, flavorful filling that needs no carb filler. Roasting the peppers first ensures they are perfectly tender, while the egg-bound filling stays together beautifully. An excellent low-carb option that does not sacrifice any of the satisfaction of the classic dish.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 bell peppers halved, seeds removed
  • 1 lb ground beef or turkey
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup mushrooms chopped
  • 0.5 cup zucchini diced
  • 1 can (14.5 oz) diced tomatoes
  • 0.5 cup tomato sauce
  • 0.25 cup fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 1 teaspoon dried oregano
  • 0.25 cup grated Parmesan cheese plus more for topping
  • 1 large egg beaten
  • 1 tablespoon olive oil
  • salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Halve bell peppers, remove seeds, drizzle with olive oil, and roast cut-side down for 10 minutes.
  2. Cook ground meat in a large skillet until browned. Drain fat. Add onion, garlic, mushrooms, and zucchini and cook until tender.
  3. Stir in diced tomatoes, tomato sauce, parsley, basil, oregano, and Parmesan cheese. Season with salt and pepper.
  4. Reduce heat to low, stir in the beaten egg, and cook for 1 minute until incorporated.
  5. Turn the roasted peppers cut-side up and fill each generously with the meat mixture.
  6. Place in a baking dish and bake for 25–30 minutes until peppers are tender and filling is cooked through.
  7. Sprinkle additional Parmesan cheese on top, let rest 5 minutes, and serve.

Notes

Roasting peppers before stuffing removes excess moisture and prevents sogginess. Drain fat from browned meat well. The beaten egg helps bind the filling. Leftovers keep in the refrigerator for up to 4 days.