Delicious & Easy Keto Stuffed Bell Peppers Recipe | Low-Carb

If you’re on a ketogenic diet and craving something hearty, flavorful, and satisfying, Keto Stuffed Bell Peppers Recipe is your go-to meal. This low-carb twist on a classic comfort food delivers all the savory goodness of traditional stuffed peppers without the heavy carb load. Using colorful bell peppers as edible bowls, this recipe packs them with a rich, meaty filling, cheese, and keto-friendly vegetables, creating a delicious, high-fat, low-carb dinner that’s ideal for meal prep or a family-friendly dinner.

Not only are these stuffed peppers visually appealing, but they’re also customizable. You can swap in different types of protein, cheeses, or keto vegetables depending on what you have on hand. Whether you’re looking to keep your macros in check or just enjoy a gluten-free, grain-free option for dinner, this recipe hits all the marks.

Nutrition Information (Per Serving)

• Calories: 420

• Protein: 28g

• Fat: 30g

• Total Carbohydrates: 11g

• Net Carbs: 7g

• Fiber: 4g

• Sugar: 5g

(Note: Nutrition may vary slightly depending on ingredients and serving size.)

Recipe Overview

• Prep Time: 15 minutes

• Active Cooking Time: 30 minutes

• Resting Time: 5 minutes

• Total Time: 50 minutes

• Cuisine: American, Keto

• Course: Dinner, Main Course

• Servings: 4

• Calories per Serving: 420 kcal

Equipment Needed

• Large skillet

• Cutting board

• Chef’s knife

• Baking dish (9×13 inches)

• Mixing spoon or spatula

• Aluminum foil (optional)

Ingredients

For the Bell Peppers:

• 4 large bell peppers (any color), halved and seeds removed

• 1 tbsp olive oil

• Salt and pepper, to taste

For the Filling:

• 1 lb ground beef (or turkey, chicken, or Italian sausage)

• 1 tbsp olive oil (if using lean meat)

• ½ cup chopped onion

• 2 garlic cloves, minced

• 1 cup chopped mushrooms (optional but adds bulk and umami)

• 1 cup riced cauliflower

• 1 cup shredded zucchini (squeeze out excess moisture)

• 1 cup diced tomatoes (canned, drained, or fresh)

• 1 tsp dried Italian seasoning

• ½ tsp smoked paprika

• Salt and pepper to taste

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh parsley or basil for garnish (optional)

Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Prepare the Bell Peppers

Slice the bell peppers in half lengthwise and remove seeds and membranes. Rub the outside with olive oil and season with salt and pepper. Place them cut side up in the baking dish. Bake for 10 minutes to soften slightly while you prepare the filling.

Step 3: Cook the Filling

In a large skillet over medium-high heat, add olive oil (if needed) and sauté the chopped onion for 2–3 minutes until translucent. Add minced garlic and cook for 30 seconds more.

Add ground beef and cook until browned, breaking it apart with a spoon (about 6–8 minutes). Drain any excess grease if needed.

Mix in the mushrooms, zucchini, riced cauliflower, and diced tomatoes. Cook for another 5 minutes until vegetables are tender and moisture is mostly evaporated.

Season with Italian seasoning, smoked paprika, salt, and pepper. Remove from heat and stir in half of the mozzarella and all the Parmesan cheese.

Step 4: Stuff the Peppers

Spoon the meat and veggie mixture evenly into each bell pepper half. Top with the remaining shredded mozzarella.

Step 5: Bake

Return the stuffed peppers to the oven and bake uncovered for 20–25 minutes until cheese is melted and bubbly. If you like a golden top, broil for 2–3 minutes at the end.

Step 6: Rest & Serve

Let the peppers rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Tips & Variations

• Protein Options: Use ground turkey, chicken, or a plant-based keto meat alternative.

• Cheese Choices: Try cheddar, Monterey Jack, or pepper jack for a different flavor.

• Spice It Up: Add diced jalapeños or crushed red pepper flakes for extra heat.

• Dairy-Free Option: Use dairy-free cheese alternatives or skip the cheese and add avocado when serving.

• Make Ahead: These can be made in advance and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

• Freezer Friendly: Freeze individual stuffed peppers in airtight containers. Reheat straight from frozen at 350°F for 30–35 minutes.

Why You’ll Love This Recipe

• Keto-Friendly: With only 7g net carbs per serving, this dish is perfect for staying in ketosis.

• Nutritious: Packed with vegetables, protein, and healthy fats.

• Flavorful: Each bite is rich, savory, and satisfying.

• Customizable: Use your favorite ingredients or whatever you have on hand.

• Meal Prep Star: Great for batch cooking and saving time on busy weeknights.

Final Thoughts

This Keto Stuffed Bell Peppers Recipe offers a delicious, low-carb alternative to a traditional favorite, without sacrificing taste or texture. It’s ideal for anyone looking to enjoy a hearty, guilt-free meal that supports a ketogenic lifestyle. Perfect for weeknight dinners, lunch leftovers, or meal prepping for the week, this dish is bound to become a staple in your keto kitchen.

Ready to impress your family or guests with minimal effort? Give this recipe a try—you won’t even miss the rice!