Low-Carb Meat Lovers Stuffed Peppers

Low-Carb Meat Lovers Stuffed Peppers


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Stuffed peppers are a healthy, hearty, and filling meal that the whole family will love. This recipe for stuffed peppers is pretty healthy as it is, but you can cut down on the carbs even more by omitting the bread crumbs or the rice, if desired.

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Time needed

15 min preparation + 1 1/4 hour cooking

Serving Size / Yield

6 servings


  • 6 bell peppers
  • 2/3 C. wild rice, uncooked
  • 1/2 lb. ground beef
  • 2 large Italian sausage links, casings removed
  • 1 can condensed tomato sou
  • 2 slices bread, chopped fine
  • 1 egg
  • 2 tsp. paprika
  • 2 tsp. cajun seasoning
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cumin
  • 1/4 tsp. black pepper
  • 1 C. shredded cheese

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Bring a pot of water to a boil and add the rice. Cook for 30 minutes, or until the rice is tender. While the rice is cooking, begin prepping the peppers. In a pot large enough to hold all 6 peppers, put 1-in. water and simmer over medium heat. Cut the stems off the top of the peppers and use a spoon to remove the seeds from the inside. Once hollow, place the peppers upright in the simmering water, cover, and cook for 5 minutes. Once they are just tender, take them out of the water and drain them upside down on paper towels.

In a large bowl, combine the rest of the ingredients and mix well using your hands. Once the rice has finished cooking, drain it, rinse it with cold water, and drain again. Add the rice to the mixture in the bowl and mix well again.

Line a 9x13 baking dish with foil and preheat the oven to 350 degrees. Stuff the peppers with the meat mixture and stand them upright in the baking dish, leaning them against each other if needed. Bake for 45 to 55 minutes, or until the peppers are slightly charred around the tops. Let them stand for 5 minutes and serve.

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