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Grain Free Stuffed Peppers

By: Matthew Kaplan, Editor,

A good stuffed bell peppers recipe is always a delightful dinner option. This Grain Free Stuffed Peppers recipe is especially great since it fits a wide variety of healthy eating diets. These stuffed green peppers are bound to please everyone.


In this stuffed peppers recipe, the peppers are left mostly raw. If you want the peppers to be as soft as the stuffing mixture, roast or boil the peppers before stuffing.

For more great cooking ideas, check out and download the Cooking Low Carb Foods: 26 Free Low Carb Recipes eCookbook!


  • 1 bunch Collard greens, chopped
  • 3 green onions, sliced
  • 4 tablespoons garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups bok choy, chopped
  • 1 jalapeno pepper, diced
  • Rosemary, to taste
  • Oregano, to taste
  • Thyme, to taste
  • Basil, to taste
  • 6 green peppers
  • Reduced fat cheese, shredded
  • Light vegetable oil


  1. In a large pan or wok over medium high heat, add some oil and then toss in the greens, mushrooms, green onions, bok choy and jalapeno. Cook until the greens and bok choy have wilted, and the mushrooms have begun to brown. This should take about 5 to 10 minutes of cooking.
  2. To the cooking pan, add your garlic and herbs and cook until all of the vegetables are completely cooked, about 5 minutes. Set aside.
  3. Pre-heat your oven to 350 degrees F. Then, process your green peppers. Chop the tops off of the peppers, and scopp out the insides with a spoon.
  4. Using a tablespoon, fill all of the peppers with the vegetable mixture. You may find yourself with some extra stuffing mixture.
  5. Top each pepper with some shredded cheese, and place the peppers upright in a baking dish. Place in the oven until the cheese is completely cooked through, about 5 to 10 minutes.

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