These Keto Stuffed Peppers are made the classic way with ground beef, tomato, garlic, onion, and spices topped with melty cheese. They're perfect for the keto diet!
Quick prep and even quicker clean-up, plus delicious to boot, these Keto Stuffed Peppers are made the traditional way, so you know they're good. We've got ground beef, tomato, garlic, onion, and spices topped with melty cheese for one great meal!
We updated this recipe to give you more information so you can perfect this recipe anytime!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🫑 Ingredients for this keto stuffed peppers recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Stuffed Peppers: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to hollow out bell peppers for this recipe?
- What to serve with keto stuffed peppers?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage tips
- Reheating best practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing Keto Stuffed Bell Peppers is a breeze. Brown ground beef with spices, onions, and garlic in a cast iron skillet. Mix in tomato paste, diced tomatoes, and cauliflower rice. Stuff bell peppers, top with cheese, and bake and broil for a few minutes. In 45 minutes, delicious keto peppers will be ready!
Chef's note
Embrace the concept of "eating the rainbow" to ensure a diverse intake of phytonutrients. Don't hesitate to explore bell pepper varieties like yellow, red, brown, white, lavender, and dark purple. With the keto stuffed bell peppers recipe, you can enjoy a delicious and visually appealing dish that's both nutritious and fun to prepare!
For more inspiration check out our Beef recipe.
🫑 Ingredients for this keto stuffed peppers recipe
Ingredient substitutions
Additional ingredients
You can customize your keto stuffed peppers by adding your favorite toppings and optional ingredients to enhance the flavor. Consider these additional ingredients to elevate the dish beyond the original recipe:
Cooking tools required
To make Keto Stuffed Pepper recipe, you will need the following kitchen tools:
Tools substitute options
How to make Keto Stuffed Peppers: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients listed in the recipe.
- Wash the bell peppers and remove the tops and cores.
- Chop the onion and mince the garlic cloves.
- Open the can of diced tomatoes.
- Prepare the cauliflower rice if using fresh cauliflower.
- Shred the Monterey Jack cheese.
- Chop some fresh parsley for garnishing.
Cooking instructions
Prepare the stuffing
- Preheat your oven to 400°F (200°C).
- Heat the avocado oil in a 10" or larger cast iron skillet over medium-high heat.
- Add the ground beef and spices to the skillet, and cook for 5-7 minutes until browned.
- Next, add the chopped onion and minced garlic, and continue cooking for an additional 4-5 minutes until the onion softens.
- Stir in the tomato paste, diced tomatoes, and cauliflower rice. Cook for 5 minutes.
Stuff and bake the bell peppers
- Stuff the bell peppers with the ground beef mixture, and then top each pepper with shredded Monterey Jack cheese.
- Wipe out the skillet, then place the filled peppers in the skillet. Cover the skillet and bake in the preheated oven for 15 minutes.
- After 15 minutes, uncover the skillet and turn on the broiler to high. Broil the peppers for an additional 3-5 minutes until the cheese becomes bubbly and golden.
- Once done, remove from the oven and garnish with freshly chopped parsley.
Chef's pro tip
To ensure the best results with these keto stuffed peppers, choose bell peppers with a stable base that can stand upright in the skillet during baking. This will prevent the filling from spilling and ensure even cooking, resulting in perfectly delicious and visually appealing stuffed peppers.
How to hollow out bell peppers for this recipe?
- Wash the bell peppers: Rinse the bell peppers under cold water to remove any dirt or debris.
- Cut off the tops: Use a sharp knife to slice off the tops of the bell peppers. Set aside the tops as they can be used later as lids.
- Remove seeds and membranes: Reach inside the bell peppers and carefully remove the seeds and white membranes. You can use a small spoon or your fingers to scoop them out.
- Trim the bottom: Check the bottom of the bell pepper to ensure it has a stable base. If it wobbles or has an uneven surface, trim a small portion from the bottom to create a flat surface so the peppers can stand upright.
- Rinse again (optional): If desired, rinse the inside of the bell peppers once more to remove all the seeds and membranes.
What to serve with keto stuffed peppers?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
Recipe wrap-up and conclusion
Our Keto Stuffed Peppers are a delightful addition to your keto menu that perfectly aligns with the low-carb diet. The blend of ground beef, veggies, and melty cheese makes them a satisfying and keto-friendly meal. We know you're going to love this recipe!
Looking for some keto dinner ideas with stuffed vegetables? Here are some more keto recipes!
Frequently asked questions
📖 Recipe
Keto Stuffed Peppers
Ingredients
- 2 tablespoons avocado oil
- 1 lb ground beef
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 ½ cups cauliflower rice
- 6 bell peppers tops and cores removed
- 1 cup shredded Monterey Jack cheese
- Freshly chopped parsley for garnish
Instructions
Prepare the stuffing
- Preheat your oven to 400°F (200°C).
- Heat the avocado oil in a 10" or larger cast iron skillet over medium-high heat.
- Add the ground beef and spices to the skillet, and cook for 5-7 minutes until browned.
- Next, add the chopped onion and minced garlic, and continue cooking for an additional 4-5 minutes until the onion softens.
- Stir in the tomato paste, diced tomatoes, and cauliflower rice. Cook for 5 minutes.
Stuff and bake the bell peppers
- Stuff the bell peppers with the ground beef mixture, and then top each pepper with shredded Monterey Jack cheese.
- Wipe out the skillet, then place the filled peppers in the skillet. Cover the skillet and bake in the preheated oven for 15 minutes.
- After 15 minutes, uncover the skillet and turn on the broiler to high. Broil the peppers for an additional 3-5 minutes until the cheese becomes bubbly and golden.
- Once done, remove from the oven and garnish with freshly chopped parsley.
Tamera Alexander says
Wonderful! Made them tonight. Will definitely make them again! Thanks for the recipe!
Edward Montez says
Thanks for the Recipe it was awesome 👌
Sheri says
Other than the cauliflower rice which I love this recipe seems pretty traditional .I have all the ingredients except the tomato paste Since I’m not doing Keto I’ll probably just substitute ketchup.I’m sure that will be OK .I’ll post some pictures when I get it done .
Ainsly Galdot says
Made these for dinner a few weeks ago. Loved. loved. loved. them! =)
Ellen says
Is 1 pepper equal to 1 serving?
castironketoadmin says
Yes
Michelle says
I made these for dinner tonight, Amazing!!!
So yummy even w Cauliflower rice.
Lisa says
Fantastic!! These were great! My husband (who is picky and not on keto) loved them too! Thank you for the great recipe!
Lucinda Vigil says
Will these stay good in the fridge for five days? I’d like to take one everyday for lunch this week but not sure if I should freeze them instead. Thanks
Cast Iron Keto says
Hi Lucinda! Yes, they should be fine in the refrigerator for 5 days as long as they are stored in an airtight container and reheated properly.
Cindy Attanasio says
Excellent, made them tonight, so easy!
Patricia says
Delicious and easy to prepare!
Louise says
Hi the recipe looks delicious. However I presume you did not mean 114.5 oz of diced tomatoes. I followed my intuition and merely added 14.5- 28 oz of diced tomatoes. Thank you for creating these wonderful recipes for us. God bless.
Cast Iron Keto says
Hi Louise, definitely not - the recipe calls for one 14.5 ounce can, I can see where it would be easy to read through real fast and read it as 114.5 ounces. So glad you didn't use 114.5 ounces lol!
Kim says
These were amazing and so easy!!!! I added a little Heinz sugar free ketchup on top before the cheese!!!
Carol says
They were good but lacked something. I will make them again but will change it up a bit. Perhaps a little more paste and more seasonings such as Italian seasoning. Or use Rao marinara sauce instead tomatoes and paste.
Valerie paoletti says
Do I have to use avocado oil?
Cast Iron Keto says
Nope, any oil you have on hand will be fine.
Judy says
Can you use frozen cooked cauliflower rice?
Cast Iron Keto says
Yes! We typically use Trader Joe's frozen cauliflower rice and just thaw it out beforehand.
Christy says
Can I use the diced tomatoes with green chiles? Or would that throw off the flavor completely?
Cast Iron Keto says
I think that would be totally fine!
Kristie says
Carb manager says 10 Net carbs each, That seems high.
Diana Morales says
You can always adjust a bit, use less onion, use a different blend of cheese for less carbs, and lower the amount of cauliflower. Carb manager let’s you insert your own recipe and mine are only around 7 net carbs based on the spices/ingredients I used.
Rich says
Made these tonight for Dinner and the flavor is outstanding and me and the wife loved them. This is def going in my recipe book. Thankyou
Sonya Gordon says
I think I'll leave out the tomatoes, that's where a big hunk of the carbs come from. 10 carbs is a lot for one item in the day on Keto.
Sandra says
Very Easy to make and great tasting.
Nina Blandford says
Can these be frozen? I had too much ground beef so adjusted the recipe for that and ended up with 8 peppers . They are delicious but don’t want to eat them every day!
Cast Iron Keto says
Hi Nina, we've had a few readers say that they have frozen them but we have not given it a try yet. In theory, they should be perfectly fine and you can reheat in a skillet or the oven.
Molly says
These are easy and tasty, thank you!
Megan Burnett says
These are absolutely amazing! I’ve never left a review for anything before, but I had to give these five stars. I’ve made many stuffed pepper recipes before, but this recipe far surpasses them all. Awesome recipe!
Mimi says
Do you mean “cover” with the pepper tops.?
Cast Iron Keto says
Hi Mimi, no this means to cover with foil. Apologies that that wasn't clear, hope this helps!
Josh says
I was really pleasantly surprised. Very flavorful and filling. Adding it to the menu plan. Thanks!
Cast Iron Keto says
Glad to hear it, Josh, thanks!
LISA E TILL says
I thought these were delicious. Made them at first uncovered (in error and they were okay (missed the 10 uncovered) Remade them today and they are delicious! I actually think the cauliflower rice is better than regular rice... I am thinking if you keep the original instructions I believe they would be tasty with spices of your choosing and ANY type of cheese that you like or have on hand!
Jamie says
Great recipe! Thank you!
Paul says
We just made these tonight after a full day of biking they were amazing expecting a 7 on 10 but there actually a 9.9 on 10 awesome thank you so much for the recipe I try to post a pic... I did add 1 cup of cheese and to Sun dried tomatoes this to make it my own
Danielle Reid says
These were delicious out of the oven as well as the next day!
Debbie says
I just made this recipe and it is great. It’s definitely a keeper and it’s pretty easy to make with ingredients I have on hand. I put a layer of cheese in the middle of the pepper, too. And since I grow parsley I added several tbsp of fresh parsley to the meat mixture.
Christina says
When browning the beef, I usually drain the fat, but this recipe doesn't say to do that. What do you do with the excess fat liquid, just leave it in? Making now, hopefully you'll be able to direct me on how to proceed. Thanks!
Cast Iron Keto says
Hi Christina, the fat is left in the pan.
Christina says
Thanks! Making these again tonight for my lunches this week. These are so delicious and I don't feel guilty about eating them!
Bruce C. says
I made this with minced dried onion, and took the tops of the green peppers and cooked it with the beef, added a little cayenne and chili powder, and replaced the Monterrey Jack with Fresh Mozzarella it's so good.
Christine H says
This was great!!!!
I didn’t add the diced tomatoes...trying to keep the carbs low....instead I added about 1/2 cup of chicken stock to help blend everything. And my peppers were big and I only had three so I cut them in half and filled each one....fantastic!
CONNIE SAYLOR says
Can you use shrimp in this recipe?
Cast Iron Keto says
You could!
Dustin says
I followed the recipe exactly and it was so yummy! Everyone loved this. We will definitely be making this again soon! Thanks u so much
Joy says
I love this recipe! I made it with ground turkey, added more paprika, cumin and chipotle pepper to give it a little zing!!!
Long says
Great recipe. Easy to follow. Took about a half an hour total to make and turned out exactly as pictured. They tasted delicious and made the house smell wonderful. Thanks!
Lisa says
Yum! Those look amazing!
RS says
Wondering if the cauliflower rice needs to be steamed prior to adding to the peppers. Can it just be pulsed in a food processor and tossed in EVOO, s&p? Or is steaming necessary? Thanks
Cast Iron Keto says
No steaming necessary!
Cast Iron Keto says
No steaming necessary!
Pat Wright says
I love these, have been making them for about 5 years. Sometimes I leave the riced cauliflower out completely. My adult kids love them so when they get hungry for them I always make them.
They are also good with cut up mushrooms in it too!
Lee says
We made it and it was awesome. However we did use spicy diced tomatoes.
Sue says
I'm getting ready to make these for the 3rd time in a month! That means they are good. Actually, I only cook for myself so last time I stuffed 2 peppers, placed remaining stuffing in a small casserole dish, and cooked it along with the peppers. Freezes perfectly and later very good with steamed broccoli, etc. Thanks for something so taste satisfying.
Angela says
Great recipe. I added sour cream to the filling before I stuffed the peppers to make it even more delicious. Also recommend steaming the peppers in microwave for few minutes to soften them up before stuffing and putting in oven.
Kim says
Hi there! Can this recipe be made with Konjac rice?
Shelly says
these look delish! I am sending this to my friend who has an abudance of peppers at the moment. hope all is well with you.
Vicki says
Absolutely DEE-licious!! I added some seasoning salt, and then some regular salt to taste.
Janice says
Can I leave the cauliflower out? Any suggestions for a substitute? Thank you
Cast Iron Keto says
You can just leave it out while increasing the other filling ingredients a bit.
Gretchen says
Can I make these the night before and cook them the next day?
Cast Iron Keto says
You can!