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!
You can make this recipe by the book, or let your imagination run wild if you so choose. (I make these Keto Philly Cheese Steak Stuffed Peppers all the time and even stuffed mushrooms!). Hollowed out bell peppers are a fantastic vehicle to stuff full of your favorite meats and veggies. Plus, they are a great way to add color to your diet in order to get a variety of phytonutrients. Stuffed peppers for the win!
Bell Pepper Facts
Because we are science nerds we wanted to give a little background into bell pepper so here we go…Whenever I think of foods rich in vitamin C, my mind always goes to oranges because that’s just what we’ve been taught contains the most. But did you know that bell peppers have more Vitamin C than oranges?
100 grams of green bell pepper contains 95.7 mg compared to 53.2 mg in 100 grams of oranges.
It seems pretty impressive, right? Well, green bell peppers are just the tip of the iceberg. Yellow and red varietals contain even more with 341 mg and 209 mg respectively. And it’s not just vitamin C either. A large red bell pepper contains over 5000 IU of vitamin A whereas a large yellow bell pepper only contains 372 IU.
I always feel my best when I try to incorporate a variety of colors into my diet, which I call “eating the rainbow”. These Keto Stuffed Peppers are great for that!
Bell peppers are a great way to accomplish this on keto (green is easy) because yellow and orange are sometimes troublesome to fit within your macros. Depending on the time of year and availability you can also find bell peppers in brown, white, lavender, and dark purple.
To read more about bell peppers and their variety of benefits, check out links below:
- Does a Bell Pepper Lose Vitamin C From Turning Yellow to Red? – Healthy Eating SFGate
- Which Bell Color Is The Healthiest? – Dove Med
- Eating The Rainbow: Why Eating a Variety of Fruits and Vegetables Is Important for Optimal Health – Food Revolution Network
Now, for some common questions:
How to make stuffed peppers:
- First, you’ll slice the tops off of your bell peppers and scoop out the seeds.
- Next, you’ll make your filling on the stovetop.
- After that, you’ll stuff the peppers with the filling and top with cheese.
- Transfer the peppers to the oven and bake until tender or until a fork easily pierces the side of the pepper.
What is in Keto Stuffed Peppers?
These have a meat mixture filling made with ground beef, olive oil, onions, garlic, diced tomatoes, Italian seasonings, and cauliflower rice. We also tucked in some cheese for good measure because cheese is so totally delicious. If you are dairy-free you can leave out the cheese.
Do I have to use a cast-iron skillet?
No, you can totally use a baking dish! Just be sure to choose one where all of the peppers touch so that they don’t tip over while baking.
Can I use ground chicken instead of beef?
Yes! Definitely. Feel free to swap any ground protein for the beef here. Turkey would also work great as would Italian sausage.
Can these be reheated?
Yes! These make a great meal-prep recipe. To reheat you’ll want to simply pop them in a 400° oven for about 10 minutes. The cheese will get nice and melty again, and let’s be honest. The cheese is the best part of any dish.
What is the nutritional information for these Keto Stuffed Peppers?
As always, you can find the full nutritional breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card and you can find the serving size/yield at the top of the recipe card. You should always double-check your specific ingredients because different brand’s ingredients may have different values.
For this recipe, each pepper is 10g net carbs.
Keto Stuffed Peppers
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons avocado oil
- 1 lb ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 14.5 oz can diced tomatoes
- 1.5 cups cauliflower rice
- 6 bell peppers tops and cores removed
- 1 cup shredded Monterey jack cheese
- Freshly chopped parsley for garnish
- Preheat oven to 400° F.
- Heat the oil in a large 10.5” skillet over medium high heat. Add the beef and spices to the skillet and brown for 5-7 minutes before adding in the onion and garlic. Cook another 4-5 minutes until the onion starts to soften.
- Add in the tomato paste, diced tomatoes, and cauliflower rice. Cook 5 minutes, then divide the mixture between the peppers and top with cheese.
- Wipe out the skillet then place the filled peppers in the skillet, cover and bake for 30 minutes, uncover and bake another 10 until the cheese is bubbly.
- Top with parsley and serve.
Nutritional values are estimates only and do not include carbs from sugar alcohols.