Keto Stuffed Bell Peppers

These Keto Stuffed Bell Peppers are the perfect combination of hearty, wholesome, and satisfying. Each pepper is stuffed with a rich, flavorful mixture of seasoned ground beef, cauliflower rice, herbs, and melted cheese — then baked until tender and golden. They’re everything you love about classic stuffed peppers, minus the carbs. The result? A comforting meal that’s as beautiful as it is delicious, perfect for weeknights or make-ahead meal prep.

🧾 Ingredients

Servings: 4 | Prep time: 15 minutes | Cook time: 30–35 minutes

For the Peppers:

• 4 large bell peppers (any color you love — red, yellow, orange, or green)

• 1 tablespoon olive oil

• Salt and pepper, to taste

For the Filling:

• 1 lb (450 g) ground beef (or ground turkey, chicken, or sausage)

• 1 cup riced cauliflower (fresh or frozen)

• ½ small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• 1 cup shredded mozzarella or cheddar cheese (plus extra for topping)

• ½ cup sugar-free marinara sauce (or tomato sauce)

• Salt and pepper, to taste

👩‍🍳 Instructions

1. Prepare the bell peppers:
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil, season with salt and pepper, and place them in a baking dish.

2. Parbake (optional but recommended):
Bake the empty peppers for 10 minutes to soften slightly. This helps them bake evenly once stuffed.

3. Make the filling:
While the peppers bake, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if needed.

Add chopped onion and garlic to the skillet and sauté for another 2–3 minutes, until fragrant. Stir in the riced cauliflower, marinara sauce, Italian seasoning, paprika, salt, and pepper. Cook for 5 minutes until everything is well combined and the cauliflower rice is tender.

Remove from heat and stir in 1 cup of shredded cheese — it’ll melt beautifully into the filling.

4. Stuff the peppers:
Spoon the filling evenly into the pre-baked peppers, pressing it down slightly to pack them well. Top each pepper with a sprinkle of cheese.

5. Bake to perfection:
Return to the oven and bake for 15–20 minutes, until the cheese is melted and bubbly and the peppers are fork-tender.

6. Serve:
Let the stuffed peppers cool for a few minutes before serving. Garnish with fresh herbs or a drizzle of olive oil if desired.

🍽️ Serving Suggestions

These Keto Stuffed Bell Peppers are delicious on their own but also pair wonderfully with:

• A side salad with olive oil and lemon dressing

• Roasted vegetables or sautéed greens

• A dollop of sour cream or guacamole for creaminess

They’re also fantastic for meal prep — simply store leftovers in an airtight container in the fridge for up to 4 days, or freeze individually for quick, reheatable lunches.

💡 Tips & Variations

• Add more veggies: Mix in chopped spinach, mushrooms, or zucchini for extra nutrients.

• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.

• Cheese swap: Try Monterey Jack, provolone, or pepper jack for a different flavor twist.

• No beef? Substitute with ground turkey, chicken, or even Italian sausage.

🔢 Approximate Nutrition (per stuffed pepper)

• Calories: 330

• Fat: 22g

• Protein: 25g

• Net Carbs: 6g