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Keto Low Carb Stuffed Bell Peppers Recipe

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5 from 103 reviews

These Delicious Keto Low Carb Stuffed Bell Peppers are a perfect weeknight dinner option for anyone following a keto or low-carb lifestyle. Made with ground beef, cauliflower rice, and a blend of cheeses, these peppers are packed with hearty flavors and nutrients. The recipe is simple, quick, and customizable, making it ideal for meal prep or feeding the whole family with a healthy, satisfying meal that contains only 8g net carbs per serving.

Ingredients

Scale

Vegetables

  • 4 large bell peppers (red, yellow, orange, or green)
  • 1 small onion, finely diced
  • 1 cup steamed cauliflower rice
  • 1 can (15 ounces) diced tomatoes in their juice

Meat & Dairy

  • 1 pound lean ground beef
  • 2 cups grated cheese (split into 1 cup for filling and 1 cup for topping; cheddar, Monterey Jack, Mexican blend, or mozzarella recommended)

Other

  • 1 tablespoon olive oil
  • 2 tablespoons low-carb taco seasoning (or homemade mix of chili powder, cumin, garlic powder, paprika without added sugars)

Instructions

  1. Prepare the Oven and Bell Peppers: Preheat your oven to 190°C (375°F) and lightly grease a large baking dish. Slice the tops off the bell peppers, carefully remove the seeds and membranes, then slice each pepper in half lengthwise. Arrange the bell pepper halves cut side up in the baking dish to stand stable for filling and baking.
  2. Cook the Filling: Heat olive oil in a large non-stick pan over medium heat. Add the diced onions and sauté for about one minute until they soften slightly. Add the ground beef and cook until browned and no longer pink, stirring occasionally to break up the meat.
  3. Season and Simmer: Stir in the low-carb taco seasoning followed by the entire can of diced tomatoes, including the juices. Allow the mixture to simmer gently for about one minute to meld the flavors together.
  4. Mix the Filling Ingredients: Remove the pan from heat and stir in the steamed cauliflower rice along with 1 cup of shredded cheese. Mix thoroughly until the cheese starts melting into the mixture, creating a rich, aromatic filling.
  5. Stuff the Bell Peppers: Evenly spoon the beef and cauliflower filling into each bell pepper half, packing them well. Top each stuffed pepper with the remaining 1 cup of shredded cheese to create a cheesy crust when baked.
  6. Bake the Stuffed Peppers: Place the baking dish in the preheated oven and bake the stuffed peppers for 20-25 minutes. The cheese should melt, bubble, and turn golden while the bell peppers become tender but still hold their shape.
  7. Serve and Enjoy: Carefully remove the stuffed peppers from the oven and serve hot. These can be enjoyed as a hearty main meal or alongside a fresh low-carb salad or sour cream for extra flavor.

Notes

  • Drain diced tomatoes thoroughly and squeeze excess water from cauliflower rice to prevent soggy filling.
  • Pre-baking bell peppers for 10-15 minutes before stuffing is optional but helps achieve a tender-crisp texture.
  • Cover peppers with foil for the first 25 minutes of baking to retain moisture; uncover and add final cheese for the last 10 minutes to melt and brown.
  • Use ground turkey, chicken, pork, or Italian sausage as meat substitutions.
  • Switch up the cheese type according to preference or dietary needs, including dairy-free alternatives that melt well.
  • For lower carbs, reduce diced tomatoes and add beef broth for moisture.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze wrapped individually for up to 3 months.
  • Reheat in microwave for 2-3 minutes or oven at 350°F for 20 minutes; thaw frozen peppers overnight in fridge before reheating.

Keywords: keto stuffed bell peppers, low carb stuffed peppers, keto dinner, low carb dinner, stuffed peppers recipe, ground beef stuffed peppers, cauliflower rice recipe, keto meal prep

Find it online: https://foodbylina.com/keto-low-carb-stuffed-bell-peppers-recipe/