Keto Stuffed Bell Peppers have quickly become one of my favorite go-to meals when I'm craving something hearty, satisfying, and low-carb. I’ve been making this dish for years now, tweaking it along the way, and it always comes out perfectly. The vibrant colors of the bell peppers, combined with the savory filling, make it a show-stopping dish that’s surprisingly easy to put together. It’s perfect for those busy nights when I need a nutritious meal that fits into my low-carb lifestyle. Plus, it's a fantastic way to sneak in some extra veggies!
If you're looking for a keto-friendly dinner that’s full of flavor and won’t derail your carb count, then this is the recipe for you. The great thing about these Keto Stuffed Bell Peppers is that they are endlessly customizable, so you can experiment with different fillings. From ground beef and cheese to cauliflower rice and fresh herbs, there's a world of possibilities!
Why You’ll Love Keto Stuffed Bell Peppers
- Low Carb, High Flavor: These stuffed peppers are perfect for staying on track with your keto diet without compromising on taste.
- One-Pan Meal: Less cleanup, more time to enjoy your meal.
- Packed with Protein and Healthy Fats: A great combination of nutrients to keep you full and energized.
- Quick & Easy: Ready in about an hour, perfect for a weeknight dinner.
- Customizable: You can easily switch out the meat, add more veggies, or adjust the seasonings to your liking.
These Keto Stuffed Bell Peppers are a delicious low-carb dinner that is both filling and nutritious. The bell peppers are stuffed with a flavorful mixture of ground beef, cauliflower rice, cheese, and spices, then baked until tender. This meal is perfect for meal prep or serving as a main dish for the whole family. The best part? It’s so simple to make but looks and tastes like something you'd get at a fancy restaurant!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Difficulty: Easy
Cuisine: Keto, Low-Carb
Ingredients List
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 cup cauliflower rice (fresh or frozen)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 tbsp olive oil
Step-by-Step Instructions
- Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will ensure it’s nice and hot when the peppers are ready to bake. - Prepare the Peppers
Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don't stand up straight, you can trim the bottoms slightly to level them out. Set them aside. - Cook the Filling
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 2-3 minutes until softened. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if needed. - Add the Cauliflower Rice
Stir in the cauliflower rice, paprika, oregano, crushed red pepper flakes, salt, and pepper. Cook for another 3-4 minutes until the cauliflower rice is tender. Remove from heat. - Add Cheese
Stir in half of the shredded mozzarella and cheddar cheese into the mixture until melted and combined. - Stuff the Peppers
Spoon the beef and cauliflower rice mixture into each bell pepper until they are filled to the top. - Bake the Peppers
Place the stuffed peppers in a baking dish and top each one with the remaining mozzarella and cheddar cheese. Cover with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and become golden. - Serve
Remove from the oven and let the peppers cool slightly before serving. Enjoy!
Storage Options
These Keto Stuffed Bell Peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze well! To freeze, wrap the stuffed peppers tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. When ready to eat, simply reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through.
Nutritional Information (per serving)
- Calories: 350
- Fat: 24g
- Protein: 28g
- Total Carbs: 8g
- Fiber: 3g
- Net Carbs: 5g
I hope you love these Keto Stuffed Bell Peppers as much as I do! They’re the perfect balance of flavors and textures, and they keep me on track with my keto diet without feeling deprived. If you try this recipe, I’d love to hear how it turned out! Please leave a review, share it with friends and family, or tag me on social media so I can see your beautiful creations. Enjoy!