Keto Low Carb Stuffed Bell Peppers Recipe

If you’re looking for a comforting yet diet-friendly dinner, this Keto Low Carb Stuffed Bell Peppers Recipe is absolutely a keeper. I love how it combines vibrant veggies with hearty ground beef and gooey cheese, all while keeping the carbs super low. It’s one of those dishes that feels indulgent but won’t derail your keto goals.

Stuffed peppers are also such a versatile meal — they’re perfect for busy weeknights when you want something ready in under an hour, or even meal prep for the week ahead. Plus, this Keto Low Carb Stuffed Bell Peppers Recipe uses simple ingredients you probably have on hand, making it a practical, satisfying choice that never gets old.

Ingredients You’ll Need

Each ingredient here works together beautifully to create that classic stuffed pepper flavor without piling on the carbs. When shopping, choose fresh, vibrant bell peppers and a good quality lean ground beef for best results.

• Bell peppers: Pick large, firm peppers with bright colors. Red, yellow, or orange add sweetness that complements the savory stuffing.
• Olive oil: Use extra virgin if you can; it adds great depth when sautéing the onions and beef.
• Onion: Finely diced to blend seamlessly with the filling without overwhelming it.
• Lean ground beef: I go for 90% lean to keep it flavorful but not greasy.
• Low-carb taco seasoning: This brings a punch of Mexican-inspired spices without extra carbs—homemade or store-bought works great.
• Diced tomatoes (canned): Drain some juice off to avoid watery filling but keep enough for moisture and tang.
• Cauliflower rice: Steamed so it softens, adding bulk without carbs of regular rice.
• Cheese: I split between melting cheese like mozzarella and sharp cheddar for flavor and texture.

Variations

I like making this recipe my own by swapping in different fillings or cheeses depending on the mood or season. Don’t hesitate to adjust it to what you have or prefer!

• Ground turkey or chicken: A lighter protein option that still soaks up the spices really well.
• Adding chopped mushrooms or zucchini: I sometimes stir in extra veggies to boost volume and nutrition.
• Spicy variations: Toss in some diced jalapeños or a dash of hot sauce if you like a little kick.
• Cheese alternatives: Try pepper jack or gouda for a new twist that still melts beautifully.
• Herbs like cilantro or parsley: Sprinkle fresh herbs on top for brightness and color before serving.

How to Make Keto Low Carb Stuffed Bell Peppers Recipe

Step 1: Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). Cut the tops off your bell peppers and carefully remove the seeds and membranes. This gives you a nice hollow space for your filling. If they don’t stand upright easily, slice a tiny bit off the bottom to level them—just don’t make holes!

Step 2: Sauté the Filling

Heat olive oil in a large skillet over medium heat. Toss in the diced onion first and cook until soft and translucent—this usually takes about 4 minutes. Then add the ground beef, breaking it up with your spoon, and cook until it’s browned all over, about 7-8 minutes. Stir in your low-carb taco seasoning, diced tomatoes, and steamed cauliflower rice, and let everything cook together for another 3 minutes so the flavors meld.

Step 3: Assemble and Bake

Stuff each prepared bell pepper with the beef and cauliflower mixture, packing it in but not overfilling. Place them in a baking dish upright. Sprinkle cheese evenly over the top—this is where the magic happens with that melty, golden crust. Bake uncovered for 25-30 minutes until the cheese is bubbly and starting to brown.

How to Serve Keto Low Carb Stuffed Bell Peppers Recipe

Garnishes

I love topping these stuffed peppers with a dollop of sour cream and a sprinkle of freshly chopped cilantro or green onions. It adds freshness and a little tang that cuts through the richness nicely. Sometimes I even add a few avocado slices on the side for extra creaminess that’s totally keto-friendly.

Side Dishes

For a full meal, I usually pair this with a simple leafy green salad dressed lightly with lemon juice and olive oil. You could also do roasted asparagus or sautéed spinach if you want some warm greens on the plate. These low-carb sides keep the meal balanced without adding extra carbs.

Creative Ways to Present

On special occasions, I’ve hollowed out mini bell peppers for bite-sized appetizers using this filling, which is always a hit at parties. You could also arrange stuffed peppers in a colorful row or circle in a pretty ceramic dish for a family dinner centerpiece. A sprinkle of paprika or chili flakes over the cheese adds a pop of color and spice if you want to wow your guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

I usually put leftover stuffed peppers into airtight containers and store them in the fridge for up to 3 days. They keep their texture surprisingly well and are perfect for quick lunches or reheated dinners. Just make sure they cool completely before sealing to avoid sogginess.

Freezing

This Keto Low Carb Stuffed Bell Peppers Recipe actually freezes pretty nicely. I wrap individual peppers tightly in plastic wrap and then foil before popping them in the freezer. When you’re ready, let them defrost overnight in the fridge for best texture.

Reheating

To reheat, I recommend oven warming at 350°F (175°C) for 15-20 minutes so everything heats evenly without drying out. If you’re in a rush, the microwave works too—just cover the pepper with a damp paper towel to keep moisture in and heat on medium power.

FAQs

Final Thoughts

This Keto Low Carb Stuffed Bell Peppers Recipe has become a staple in my meal rotation because it’s so satisfying without any guilt. The flavors are rich, filling, and homey, plus it fits nicely into a low-carb lifestyle. I encourage you to try it soon — once you make it your own with your favorite twists, it might just be your new go-to comfort food too.

Print