Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers

These Keto Stuffed Bell Peppers are hearty, cheesy, and packed with flavor—without the carbs from rice. Instead, we use cauliflower rice and seasoned ground beef to create a satisfying, low-carb comfort meal that’s perfect for weeknights, meal prep, or family dinners.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 6
Net Carbs: ~6–8g per serving (varies by pepper size)

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🛒 Ingredients

For the Peppers:

• 6 large bell peppers (any color)

• 1 tbsp olive oil

• 1 tsp salt (for boiling water, optional)

For the Filling:

• 1 lb (450g) ground beef (80/20 recommended for flavor)

• 1 ½ cups cauliflower rice (fresh or frozen, thawed & drained)

• 1 small onion, finely diced

• 3 cloves garlic, minced

• 1 cup sugar-free marinara sauce

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp dried oregano

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• ½ tsp red pepper flakes (optional)

• 1 tbsp tomato paste (for richness)

For Topping:

• 1 ½ cups shredded mozzarella cheese

• ½ cup shredded cheddar cheese

• 2 tbsp fresh parsley, chopped (for garnish)

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🔪 Step-by-Step Instructions

1️⃣ Prepare the Bell Peppers

1. Preheat your oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove the seeds and membranes.

3. Lightly brush the outsides with olive oil.

4. Optional (for softer peppers):

   • Bring a large pot of salted water to a boil.

   • Add the hollowed peppers and boil for 3–4 minutes.

   • Remove and let drain upside down on paper towels.

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2️⃣ Cook the Filling

1. Heat a large skillet over medium heat.

2. Add the ground beef and cook until browned, breaking it apart with a spoon (about 5–7 minutes).

3. Drain excess grease if needed (leave some for flavor).

4. Add diced onion and cook for 2–3 minutes until softened.

5. Stir in garlic and cook for 30 seconds until fragrant.

6. Add cauliflower rice and cook for 3–4 minutes to remove excess moisture.

7. Stir in marinara sauce, tomato paste, and seasonings.

8. Simmer for 5 minutes, allowing flavors to blend and mixture to thicken.

The filling should be thick—not watery.

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3️⃣ Stuff the Peppers

1. Place the peppers upright in a baking dish.

2. Spoon the filling evenly into each pepper, pressing gently to pack it in.

3. Cover the baking dish with foil.

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4️⃣ Bake

1. Bake covered for 25 minutes.

2. Remove foil, sprinkle mozzarella and cheddar on top.

3. Return to oven uncovered for another 10–15 minutes, or until cheese is melted and bubbly.

4. For a golden top, broil for 2–3 minutes (watch carefully).

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🌿 Garnish & Serve

Sprinkle with fresh parsley and serve hot.

These pair beautifully with:

• A simple keto side salad

• Garlic butter cauliflower mash

• Roasted zucchini

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💡 Pro Tips for Perfect Keto Peppers

✔ Use 80/20 beef for maximum flavor
✔ Drain cauliflower rice well to avoid soggy filling
✔ Don’t overbake or peppers may collapse
✔ Add cream cheese (2–3 tbsp) to the filling for extra creaminess
✔ Swap beef for ground turkey or Italian sausage for variation

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🧊 Storage & Meal Prep

Refrigerator: Store in airtight container for up to 4 days.
Freezer: Freeze individually wrapped for up to 2 months.
Reheat: Bake at 350°F until warmed through or microwave 2–3 minutes.

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🔄 Variations

• Mexican Style: Add taco seasoning, top with sour cream & avocado

• Spicy Version: Mix in diced jalapeños

• Dairy-Free: Skip cheese or use dairy-free alternative

• Extra Cheesy: Add ¼ cup parmesan to filling

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🥑 Nutrition (Approx. Per Pepper)

• Calories: 350–400

• Fat: 26g

• Protein: 25g

• Total Carbs: 9–10g

• Net Carbs: 6–8g