No Rice Stuffed Peppers is the perfect low carb weeknight meal! These healthy bell peppers are stuffed with ground chicken and cauliflower rice.
These stuffed red bell peppers not only look beautiful, but they are SO flavorful! I created a filling with chicken, cauliflower rice, tomato puree, bone broth and seasonings. I topped off the peppers with grated parmesan cheese. Many stuffed pepper recipes call for shredded mozzarella cheese. Personally, I feel as though the mozzarella takes over the pepper. With grated parmesan, you still get that cheesy flavor, but it doesn't overtake the meal.
I swapped out white rice for frozen cauliflower rice for a lower carb option. I promise, you won't miss the rice. The filling still has the classic texture. I love buying my frozen cauliflower rice at Trader Joe's. I keep it on hand to throw into many of my meals for an extra boost of veggies.
How to make stuffed peppers without rice?
- Bake red bell peppers.
- While the peppers are cooking, saute onion and garlic in avocado oil.
- Add ground chicken to the pan. Break up the chicken as it cooks with a wooden spoon.
- Add frozen cauliflower rice, tomato puree, bone broth and seasonings. Saute mixture.
- Stuff peppers with the chicken mixture.
- Cover the peppers with foil and bake them again.
- Take the peppers out of the oven, remove foil, sprinkle parmesan cheese on top and place back into the oven without the foil.
- Serve with fresh herbs if you have some on hand!
Substitutions
- Use green or yellow bell peppers in place of red bell peppers in this recipe.
- Swap out ground chicken for lean ground beef or ground turkey.
- Ditch the parmesan and use vegan cheese or omit it completely for a dairy free version of this recipe.
- I highly recommend adding whatever fresh herb you have on hand to garnish. I used fresh thyme on top and it complimented the peppers so well. Fresh basil or parsley would be great also!
- Double or triple this recipe for a large crowd.
More Easy Dinner Recipes
- Healthy No Bean Turkey Chili (with Sweet Potato)
- Tofu Satay with Peanut Sauce
- Chicken Harvest Salad with Creamy Balsamic Dressing
- Healthy and Easy Orange Ground Chicken
- Easy Weeknight Gluten Free Dinner Recipes
- Curry Shredded Tofu Burrito Cabbage Slaw
No Rice Stuffed Peppers (with Ground Chicken)
Ingredients
- 2 red bell peppers
- 1 tablespoon avocado oil
- 2 tablespoons diced yellow onion
- 2 diced garlic cloves
- 1 pound ground chicken
- 1 cup frozen cauliflower rice
- 1 cup canned tomato puree
- ¼ cup chicken bone broth
- ½ tablespoon Italian seasoning
- ½ tablespoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup grated parmesan cheese
Instructions
- 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!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Rebecca
DELICIOUS! Easy, quick dinner! Family loved it! Will have to make a larger portion next time!
Whoot whoot! Love to hear that. 🙂
Lani
Really good, and a refreshing change from the green bell peppers my mom would always make stuffed. I made extra for leftovers!
Yay! 🙂
Jamie
Delish! I substituted spicy tomato sauce
for the tomato purée, but otherwise followed the recipe. My family went crazy for these and already requested that I make again.
YAY! Love when the whole family enjoys.
Maggie
Yum!!! Thank you for the great healthy recipe!
So glad you enjoyed!
Claire
Very nice recipe. Much nicer flavor than recipes using ground beef and rice. Pre cooking the peppers made them come out perfect when they finally come out of the oven. Using the riced cauliflower makes a nice texture. Will certainly make again.
Amazing! Thank you for taking the time to leave a comment and rating. 🙂
Wendy
Made this last night and it was very good. Definitely will make again.
Great! 🙂
Lori
Looks delish and I am making them tonight. Is the nutritional value based on 1/2 pepper? Thanks
Yes!