Keto Stuffed Peppers
Posted: 12/29/21
Updated: 01/18/22
This post may contain affiliate links. Please read our disclosure policy.
These keto stuffed peppers are the perfect quick and easy low-carb meal! They’re extra cheesy, loaded with flavor, and crazy delicious. No one will ever guess there’s only 16 grams of net carbs per serving.
What Makes This Recipe So Good
- It’s a complete meal in one! High in both protein and fat, these keto stuffed peppers have everything you need to feel full and satisfied.
- It’s surprisingly quick and easy to make! Start by making the filling, then stuffing the peppers before transferring them into the oven. This speedy recipe requires very little effort, and is utterly foolproof!
- It’s a total family favorite! Even carb-lovers go crazy for this keto meal. I’ve tricked many people into eating these keto stuffed peppers, and no one’s ever guessed how low-carb they are.
Key Ingredients
Bell Peppers – Color doesn’t matter, any large bell pepper will work in this recipe! I love picking up a variety of colors, making this dish that much more fun and exciting. To prepare the bell peppers for this recipe, start by slicing 1/4-inch off the top of each one. And if you’d like to reduce your waste, you could easily dice up the bell pepper scraps and toss them in with your filling. Then, use your hands or a spoon to scrape out the seeds and ribs from the inside of each bell pepper. Once hollow inside, your peppers are ready to be stuffed and baked!
Cauliflower Rice – This low-carb rice substitute is the key to making these stuffed peppers keto. Traditional stuffed peppers have rice in the filling, though we cut down on a ton of carbs by using cauliflower rice instead. However, if you’d like, you can substitute the cauliflower rice for an additional pound of ground beef. And if you’re not keto, you can use two cups of cooked white or brown rice in its place.
Chef’s Tips
- Use any leftover filling however you’d like! I had a tiny bit of filling leftover after stuffing my peppers, so I simply enjoyed it on its own. Though feel free to use it to stuff sweet potatoes, zucchini boats, or really any veggie you’d like!
- Switch up this keto stuffed peppers recipe anyway you’d like! It’s the perfect opportunity to use up any leftover vegetables you have lying around. Simply chop them up and throw them in with the filling so that nothing goes to waste!
- Prep this meal ahead of time and either freeze or refrigerate until ready to eat! To do this, make the recipe up until it’s time to bake. Then, right before baking, cover the peppers in plastic wrap and store in either the fridge for up to three days or the freezer for up to one month.
More Keto Recipes You’ll Love
- Keto Granola
- Keto Ramen
- 15 Keto Crockpot Recipes
- Keto Zuppa Toscana
- Creamy Keto Taco Soup
- Keto Creme Brûlée
Keto Stuffed Peppers
These keto stuffed peppers are the perfect quick and easy low-carb meal! They're extra cheesy, loaded with flavor, and crazy delicious. No one will ever guess there's only 16 grams of net carbs per serving.
servings
Ingredients
- 6 large bell peppers
- 1 tablespoon avocado oil
- 1 pound ground beef
- 1 teaspoon salt
- 1 onion chopped
- 3 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 8-ounce can tomato sauce
- 1 14-ounce can diced tomatoes drained
- 2 cups cauliflower rice
- 1 cup freshly shredded cheddar cheese see Notes
- fresh chopped parsley for serving
Equipment
- Large skillet
- Baking dish
Instructions
- Preheat oven to 400° Fahrenheit.
- Trim approximately ¼-inch from top of bell peppers, then remove stems, ribs, and seeds.
- Heat avocado oil in a large skillet over medium-high heat, add in the ground beef and salt. Break up beef with a wooden spoon while cooking until browned, about 5 minutes.
- Add in chopped onion, garlic, and Italian seasoning. Cook until onion is soft, about 4-5 minutes.
- Add in tomato sauce, drained diced tomatoes, and cauliflower rice. Cook for about 3 minutes before removing from heat and stuffing peppers with beef mixture.
- Place stuffed peppers inside a baking dish, top each with shredded cheese, and cover dish with aluminum foil.
- Bake for 30 minutes covered, then remove foil and bake for another 10 minutes or until cheese is melted and bubbly. Top with fresh chopped parsley and serve.
Notes
- Freshly Shredded Cheddar Cheese: Be sure to purchase a block of cheese and shred it yourself for this recipe. Pre-shredded cheeses have unnecessary fillers and carbs in them that won’t work in this keto recipe!
Nutrition Information
Serving: 1serving, Calories: 335kcal, Carbohydrates: 22g, Protein: 24g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 823mg, Potassium: 933mg, Fiber: 6g, Sugar: 12g, Vitamin A: 5335IU, Vitamin C: 237mg, Calcium: 206mg, Iron: 4mg, Net Carbs: 16g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment