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Low Carb Stuffed Peppers with Brown Rice


  • 3-4 bell peppers any color works
  • Black pepper and sea salt
  • 4-6 teaspoons olive oil
  • 2 large garlic cloves minced (I used 2 tbsp jarred minced garlic)
  • 1 cup of chopped onion about one small onion
  • 1 pound of 93-percent lean ground beef
  • 1/2 cup brown rice I precooked in the microwave
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 tablespoons of tomato paste
  • 1 cup low sodium beef broth
  • 1 1/2 cups of water


  • Preheat the oven to 400 degrees F.
  • Cut the tops off each of the peppers, keep the tops for later. Remove any seeds and gutts so they are hollow.
  • In a medium sized skillet heat 1 teaspoon of the olive oil over medium heat and add garlic and onions. Cook until softened, then add in the beef, oregano, cinnamon and cumin. Cook beef until brown (no more pink)
  • Stir in one tablespoon of tomato paste.
  • Add and mix in the beef broth and brown rice. Remove from heat and let the mixture cool for 3-5 minutes. Season with salt / pepper
  • Divide the filling among the 3-4 peppers then add pepper tops.
  • Stand the peppers up in a small baking dish. In a medium sized bowl whisk the 1.5 cups water with the remaining tablespoon of tomato paste and three teaspoons of olive oil. Pour in the baking dish around the stuffed peppers.
  • Cover the dish tightly with foil and bake until the peppers are tender (about 50-60 minutes)
  • Adapted from Food Network and Delish.