In my quest to find family-friendly meals that break the bread mold, I stumbled upon a recipe that is not only versatile but also incredibly satisfying. This "No Bread, No Problem" dish combines savory ground chicken, delicious stuffed peppers, and cheesy mini pepper pizzas, allowing you to enjoy the comfort of classic favorites without traditional bread. Perfect for busy weeknights or gathering with friends, these recipes showcase how satisfying meals can be without relying on carbs.

What makes this recipe special

There are countless reasons to give this recipe a shot! Primarily, it’s a fantastic solution for anyone looking to reduce carbs without sacrificing taste. Perfect for families, the meal incorporates a variety of flavors and textures that will intrigue even the pickiest eaters. Not to mention, it’s healthy, budget-friendly, and can be prepared quickly, making it an excellent choice for last-minute dinners.

"This recipe was a game-changer for our weeknight dinners! Now, we crave leftovers the next day!” – A satisfied home chef.

How this recipe comes together

Creating an array of delicious dishes has never been easier. The recipe is divided into four main components: chicken lettuce wraps, stuffed bell peppers, mini pepper pizzas, and a burger bowl—all of which come together seamlessly. Your kitchen will be filled with mouthwatering scents from fragrant spices, juicy meats, and fresh vegetables. You’ll be amazed at how you can create an entire meal that pleases diverse palates in just a couple of steps!

Gather these items

To create this culinary delight, make sure you have the following ingredients on hand:

• For Chicken Lettuce Wraps:

  • 1 pound ground chicken
  • 1 tablespoon canola oil
  • Ground pepper, to taste
  • 1/3 cup yellow onion, diced
  • 1 teaspoon garlic paste
  • 1 tablespoon ginger paste
  • 2 tablespoons sesame oil
  • 1/2 to 1 teaspoon sriracha
  • 1/4 cup hoisin sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin or rice wine vinegar
  • 5 ounces water chestnuts, drained and diced
  • 3 green onions
  • 1 tablespoon sesame seeds, toasted
  • 1 head butter lettuce, leaves separated, rinsed, and patted dry

• For Stuffed Peppers:

  • 1 cup long grain white rice, cooked
  • 6 bell peppers
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 pound lean ground beef
  • 1 tablespoon minced garlic
  • 14.5-ounce can petite diced tomatoes
  • 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup grated parmesan cheese
  • 1 cup shredded mozzarella

• For Mini Pepper Pizzas:

  • 12 mini sweet peppers, washed and dried
  • 1 cup pizza sauce
  • 1 1/4 cups shredded mozzarella
  • 74 mini pepperoni slices
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1/2 teaspoon paprika

• For Burger Bowl:

  • 1/3 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons diced dill pickles
  • 1/2 tablespoon prepared yellow mustard
  • 4 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1 cup thinly sliced red onion
  • 1 cup pre-sliced dill pickle chips
  • 1 cup freshly shredded sharp cheddar
  • 3 cups cooked frozen french fries
  • 1/4 cup sliced Deli Tavern ham
  • 1/4 cup sliced Deli Genoa salami
  • 1/4 cup sliced provolone cheese
  • 1/2 cup cherry tomatoes, cut in half
  • 1/3 cup thinly sliced cucumber
  • 1/4 cup jarred banana pepper rings
  • 2 tablespoons sliced black olives
  • 1/3 cup bottled Italian salad dressing
  • 3 tablespoons grated parmesan cheese, divided
  • 1/2 teaspoon fresh cracked black pepper