These grain-free stuffed peppers are a great option for lunch or dinner. They are gluten-free and keto-friendly grain-free stuffed peppers. You can also omit the cheese and make them Whole30 grain-free stuffed peppers!
With so many people having various health restrictions and diets, it can be tricky to find recipes that are suitable. While I don’t follow any particular diet, I do try to cook healthy, from scratch meals for my family on a regular basis.
We do eat grains occasionally, but we try to limit how often, and so I like to have meals that can easily be made without. This recipe can be made either with or without rice, but either way is both delicious and satisfying.
Grain-Free Stuffed Peppers Recipe
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients:
6 Bell Peppers
1-2 lbs Ground Beef (1 pound less if using rice)
1 Medium sized onion
4 oz Baby Bell Mushrooms
14.5 oz can diced tomatoes
Onion and Garlic powder (to taste)
Salt and Black Pepper (to taste)
Parsley
8 oz Shredded Cheddar Cheese, plus more on top
Optional 1 cup of cooked rice (Omit this for the grain-free version)
Directions:
1. Preheat the oven to 375 degrees.
2. Wash the bell peppers and cut in half, removing seeds, stem, and white inner parts.
3. Place the pepper halves in a greased 9×13 glass baking pan and bake for 20 -25 minutes.
4. While the peppers are baking, brown the ground beef and drain the excess fat.
5. Add the seasonings.
5. Add onions and mushrooms and cook until the onions are translucent.
6. Stir in the diced tomatoes. If you are using rice, add it now. Cook for a few minutes more.
7. Add in 8 ounces of shredded cheese and mix thoroughly.
8. Spoon the filling into the pepper halves and top with more cheese.
9. Bake for 20 minutes.
10. Broil for 3 minutes at 500 degrees to slightly crisp the cheese.
11. Remove the peppers from the oven and enjoy!
