Keto Low Carb Stuffed Bell Peppers Recipe

Stuffed bell peppers are one of those comforting dishes that feels like a warm hug on a plate, but when you’re keeping it keto, finding a great recipe can be a bit tricky. That’s why I’m so excited to share this Keto Low Carb Stuffed Bell Peppers Recipe with you. It’s packed with savory ground beef, cheesy goodness, and uses cauliflower rice to keep it low on carbs without skimping on flavor.

What makes this Keto Low Carb Stuffed Bell Peppers Recipe really special is how versatile and satisfying it is. Whether you’re meal prepping for the week or craving a cozy dinner, these peppers hit the spot every time. Plus, they’re a fantastic way to sneak in a good serving of veggies while sticking to your keto goals!

Ingredients You’ll Need

The magic of this recipe really comes down to simple, quality ingredients that complement one another perfectly. From the sweetness of the bell peppers to the savory, spiced beef filling, each component plays a crucial role. When shopping, try to pick fresh, firm bell peppers and quality ground beef to boost flavor and texture.

• Bell peppers: Choose firm, colorful ones — red, yellow, or orange add a nice sweetness to counter the savory filling.
• Olive oil: Adds richness and helps soften the onion and beef without overpowering the other flavors.
• Onion: Finely diced for sweetness and texture; yellow or white onion works best here.
• Lean ground beef: I prefer 90% lean for a good balance of flavor and fat — it keeps the filling juicy but not greasy.
• Low-carb taco seasoning: This is key for that vibrant, Mexican-inspired flavor punch without added sugars.
• Diced tomatoes: Use canned tomatoes with juice to add moisture and tang, but watch for added sugars.
• Cauliflower rice: A fantastic low-carb stand-in for traditional rice, it helps bulk up the filling without the carbs.
• Grated cheese: I split it for layering — some mixed into the filling and some on top for a golden, gooey finish.

Variations

One of my favorite things about this Keto Low Carb Stuffed Bell Peppers Recipe is how easy it is to make it your own. I like to switch up the seasoning or add different veggies to the filling depending on what’s in my fridge. Don’t hesitate to experiment—this recipe takes well to personalization!

• Variation: For a bit of extra zest, I sometimes add chopped jalapeños or a sprinkle of smoked paprika to deepen the smoky flavor. It’s a small change that packs a punch!
• Vegetarian option: Swap the beef for sautéed mushrooms and walnuts to keep it hearty and keto-friendly. Trust me, it’s surprisingly satisfying.
• Cheese swaps: You can use mozzarella, cheddar, or even a sharp parmesan depending on your taste or what you have on hand.
• Spice level: Adjust the taco seasoning amount to suit your heat preference. I usually keep it medium, but a little hot sauce on the side never hurts!

How to Make Keto Low Carb Stuffed Bell Peppers Recipe

Step 1: Prepare Your Peppers

Start by washing your bell peppers and slicing off the tops. Use a spoon to carefully remove the seeds and membranes without puncturing the sides — you want these to act like little bowls for your filling. If need be, trim the bottom slightly so they stand upright.

Step 2: Cook the Beef and Veggies

Heat a tablespoon of olive oil in a skillet over medium heat, then add the diced onion. Cook until the onion is translucent and fragrant—about 3 to 4 minutes. Toss in the ground beef, breaking it into smaller pieces. Stir occasionally until it’s browned evenly, about 6-8 minutes. Drain excess fat if you want to keep it lean.

Step 3: Add Seasoning and Tomatoes

Sprinkle your low-carb taco seasoning over the beef mixture and stir well to coat everything evenly. Pour in the diced tomatoes with juice and mix. Let it simmer on low for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly.

Step 4: Stir in Cauliflower Rice and Cheese

Fold in the steamed cauliflower rice and half of your grated cheese to the beef mixture. This will help bind everything together and add a creamy touch. Taste and adjust your seasoning here—sometimes, a pinch of salt or pepper makes all the difference.

Step 5: Fill and Bake the Peppers

Spoon the beef mixture into each hollow bell pepper, packing it gently but not so tight that filling spills out. Place them in a baking dish, then sprinkle the remaining cheese on top. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the peppers are tender and the cheese is bubbling and golden.

How to Serve Keto Low Carb Stuffed Bell Peppers Recipe

Garnishes

I love sprinkling fresh chopped cilantro or parsley over the peppers just before serving. Sometimes I add a dollop of sour cream or creamy avocado slices on the side for richness and contrast. These little touches brighten the dish and add fresh flavor.

Side Dishes

This recipe feels like a full meal on its own, but if you want to add more, a crisp green salad or steamed asparagus pairs beautifully. I also enjoy some roasted Brussels sprouts or a simple cucumber salad for cool crunch alongside.

Creative Ways to Present

For a dinner party, I’ve served these peppers halved lengthwise to reveal the colorful filling inside, plated on a bed of sautéed greens. It always earns compliments and looks stunning with a sprinkle of cheese and fresh herbs on top for a festive touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed peppers in an airtight container in the fridge, where they stay fresh for up to 4 days. I find that placing the peppers upright helps keep their shape so they don’t get mushy.

Freezing

If I want to freeze them, I wrap each pepper tightly in plastic wrap and then place them in a freezer bag. When properly sealed, they last up to 3 months. Thaw them overnight in the fridge before reheating for best texture.

Reheating

To reheat, I cover the peppers with foil to prevent the cheese from burning and warm them in the oven at 350°F (175°C) for around 15-20 minutes. The result is just as delicious as freshly baked!

FAQs

Final Thoughts

This Keto Low Carb Stuffed Bell Peppers Recipe is one of those meals I keep coming back to because it’s just so satisfying and flexible. It’s an easy weeknight dinner that feels a bit fancy but takes hardly any effort, which is perfect for my busy lifestyle. I hope you’ll give it a try and adjust it to your taste — I promise, once you do, it’ll become a keto staple in your kitchen too!

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