This Low Carb Unstuffed Peppers Stir Fry skillet meal whips up in just 30 minutes with all the flavors of classic stuffed peppers – without the carbs!
When it comes to dinner, more often than not I’m torn between wanting a healthy homemade meal and needing something I can whip up quickly. Most of us can relate, right?
30 minute meals are a lifesaver for me, especially when they’re as flavorful as my Low Carb Unstuffed Peppers Stir Fry. This recipe has the same components as stuffed peppers – ground beef, onion, garlic, bell pepper, tomato, and herbs – but in an easy-to-make skillet!
This stir fry is basically a skillet meal, but I like to serve it in bowls on top of cauliflower rice. If keeping this dish low carb isn’t a concern, feel free to serve the Unstuffed Peppers Stir Fry on top of regular rice.
Healthy Stuffed Peppers Recipe – Stuffed Peppers Recipe No Rice
When it comes to remaking classic meals into healthier versions, I usually try to cut carbs whenever possible. Sometimes it’s an easy swap, like using cauliflower rice instead of regular rice!
Pro Tip: Check out this post for a step-by-step photo guide of how to make cauliflower rice.
Also, I skipped the cheese to keep this recipe paleo and Whole30 compliant. However, if that isn’t a concern, feel free to add a sprinkle of your favorite shredded or crumbled cheese on top before serving.
Unstuffed Peppers with Cauliflower Rice
In this recipe, I stir fry the components of stuffed peppers together instead of stuffing them inside bell peppers. The ingredients are basically the same, but this meal cooks up in a fraction of the time and requires just one pan.
And bonus, serving this up on cauliflower rice means that this meal is low carb, keto friendly, as well as paleo and Whole30 compliant!
Ingredients for Low Carb Unstuffed Peppers Stir Fry:
- Avocado oil
- 90% lean ground beef
- Yellow onion
- Green bell pepper
- Garlic
- Tomato paste
- Dried Italian herb seasoning
- Salt
- Black pepper
- Prepared cauliflower rice
- Fresh oregano leaves
Unstuffed Pepper Bowls
Bowls are such a trendy way of serving things. Salad bowls, grain bowls, Buddha bowls, you name it. If the word “bowl” is in the title, it’s trendy, totally Instagrammable, and usually full of healthy components!
How to Make This Recipe Into an Unstuffed Pepper Skillet
After the meat and vegetables are cooked, simply add the prepared cauliflower rice or prepared regular rice to the skillet with the unstuffed peppers stir fry. Cook until warmed throughout and serve.
How Do I Cook Peppers?
You can eat bell peppers raw (they’re delicious dipped in homemade ranch dressing!), or cook them in a variety of different ways. Here are a few cooking methods:
How to Bake Peppers:
- Preheat the oven to 375F. Drizzle 1 tablespoon avocado oil on a large baking sheet.
- Wash and pat dry the peppers. Cut each pepper in half and scrape out the seeds.
- Place the red bell pepper halves (cut side up) onto the prepared baking sheet. Roast for 20 minutes.
- Use a pair of tongs to pick up each pepper and drain off any water inside.
Pro Tip: The method for How to Bake Peppers is great for preparing peppers for stuffed peppers!
How to Broil Peppers:
- Preheat the broiler and line a large baking sheet with foil.
- Wash and pat dry the peppers. Cut each pepper in half and scrape out the seeds.
- Arrange the peppers on the prepared baking sheet (skin side up). Broil until the skin is charred, about 5 minutes on the first side, and 2 minutes on the second side.
- Transfer the peppers to a bowl, cover it, and let it sit for 15 minutes.
- Peel off the pepper’s skin (don’t run it under water, as this will remove the pepper’s smoky flavor).
How to Grill Peppers:
- Preheat the grill to medium-high heat.
- Wash and pat dry the peppers. Cut each pepper in half and scrape out the seeds. Lightly spray or brush avocado oil on the peppers.
- Place the peppers on the hot grill (skin side down) and cook until the skin is charred, about 4 to 5 minutes on the first side and 3 to 4 minutes on the second side.
- Transfer the peppers to a bowl, cover it, and let it sit for 15 minutes.
- Peel off the pepper’s skin (don’t run it under water, as this will remove the pepper’s smoky flavor).
Pro Tip: The methods for How to Broil Peppers and How to Grill Peppers are great for making roasted red peppers! Once they’re cooked, store roasted red peppers in the fridge for up to 5 days. To extend their life, store roasted red peppers in olive oil in the fridge for up to 10 days.
How to Stir Fry Peppers:
- Wash and pat dry the peppers. Cut each pepper in half and scrape out the seeds. Thinly slice the peppers.
- Preheat a skillet over medium-high heat; once hot, add 1 tablespoon avocado oil.
- Add the peppers and cook until they’re crisp-tender, about 5 minutes, stirring occasionally.
Pro Tip: The method for How to Stir Fry Peppers is great for making peppers for fajitas!
More Stuffed Peppers to Make:
- Cheesy Beef-Stuffed Poblano Peppers with Easy Roasted Tomato Chili Sauce
- Stuffed Pepper Soup
- Pizza Stuffed Peppers
- Stuffed Pepper Casserole
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Unstuffed Peppers Stir Fry Bowls
Ingredients
- 2 tablespoons avocado oil
- 1 pound 90% lean ground beef
- 1 yellow onion thinly sliced
- 1 green bell pepper thinly sliced
- 5 cloves garlic crushed or minced
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/3 cups prepared cauliflower rice for serving
- Fresh oregano leaves for garnish (optional)
Instructions
- Heat the oil in a large skillet over high heat. Add the beef and cook until browned, about 6 to 8 minutes, stirring occasionally to break up the meat.
- Add the onion and bell pepper, and cook until the vegetables start to soften, about 5 minutes, stirring occasionally.
- Add the garlic, tomato paste, Italian herb seasoning, salt, and black pepper and cook 1 minute more, stirring constantly.
- To serve, top 1/3 cup of cauliflower rice with 1/4 of the stir fry, and garnish with fresh oregano leaves if desired.
Faith's Tips
- Net Carbs: 7g per serving
- If keeping this recipe low carb isn’t a concern, you can serve this on regular rice instead of on cauliflower rice.
- If keeping this recipe paleo isn’t a concern, right before serving, top with a sprinkle of your favorite shredded or crumbled cheese!
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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