Introduction

These Delicious Keto Low Carb Stuffed Bell Peppers are a perfect solution for a flavorful, filling dinner that fits your keto lifestyle. Packed with ground beef, cauliflower rice, and melty cheese, they are easy to prepare and customize for any taste.

Four stuffed yellow bell pepper halves sit in a white round dish on a wooden board over a white marbled surface. Each pepper has three layers visible: the yellow pepper shell as the bottom layer, a middle layer of cooked ground meat mixed with small pieces of red vegetables, and a top layer of melted golden-brown cheese sprinkled with fresh chopped green herbs. In the background, a white bowl filled with shredded cheese is partly visible. The dish looks warm and slightly browned on top photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large bell peppers
1 tablespoon olive oil
1 small onion, finely diced
1 pound lean ground beef
2 tablespoons low-carb taco seasoning
1 can (15 ounces) diced tomatoes in their juice
1 cup steamed cauliflower rice
2 cups grated cheese, split

Instructions

Step 1: Preheat your oven to 190°C (375°F) and lightly grease a large baking dish. Slice the tops off the bell peppers, remove seeds and membranes. Slice each pepper in half and arrange cut side up in the baking dish.
Step 2: Heat olive oil in a large non-stick pan over medium heat. Add onions and sauté for about one minute until softened. Add ground beef and cook until no longer pink. Stir in taco seasoning, then add diced tomatoes with their juice. Simmer for 1 minute.
Step 3: Remove the pan from heat and stir in steamed cauliflower rice and one cup of shredded cheese until well combined and cheese begins to melt.
Step 4: Evenly fill the bell pepper halves with the beef and cauliflower mixture. Top each pepper with the remaining shredded cheese for a cheesy finish.
Step 5: Bake stuffed peppers for 20-25 minutes until the cheese is melted and bubbly and peppers are tender.
Step 6: Remove from oven and serve immediately, enjoying a hearty and satisfying keto meal.

Tips & Variations

Try swapping ground beef for ground turkey, chicken, or pork to change up the flavor.
Use any color bell pepper you like; red, yellow, and orange are sweeter, green peppers hold shape better.
For a lower-carb filling, substitute cauliflower rice with sautéed mushrooms or diced zucchini.
Use different cheese blends such as cheddar, Monterey Jack, or mozzarella for variety.
Make your own taco seasoning with chili powder, cumin, garlic powder, and paprika to avoid added sugars.
Pre-bake peppers for 10-15 minutes before stuffing to ensure they become tender but still hold their shape.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. They taste even better the next day as flavors meld. For longer storage, freeze individually wrapped peppers in foil inside a freezer bag for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for about 20 minutes after thawing overnight in the fridge.

How to Serve

The image shows three stuffed green bell pepper halves placed inside a white dish, each filled with a layer of cooked ground beef mixed with spices. On top of the beef is a melted layer of golden-yellow and white cheese, slightly browned in places, garnished with small green herb pieces. One stuffed pepper in the front is being cut into with a fork. The background is a white marbled texture. The overall look is warm and savory. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of bell peppers?

Yes, large zucchini boats or hollowed-out cabbage wedges work well as alternatives. Adjust cooking times accordingly since these vegetables cook faster.

How do I prevent the filling from being soggy?

Drain diced tomatoes well and squeeze excess moisture from cauliflower rice before mixing. Pre-bake peppers and cover with foil during the initial baking to help retain texture and moisture without sogginess.