Coming up with satisfying, low-carb dinner options can feel like a real puzzle, especially when you’re trying to stick to a keto diet while keeping the whole family happy. Let’s face it – between work commitments, after-school activities, and the daily dinner rush, finding meals that are both healthy and filling isn’t always easy.
That’s why these keto stuffed bell peppers have become such a reliable staple in my kitchen. They’re packed with flavor, easy to customize for different tastes, and best of all, they keep you feeling satisfied without breaking your carb count for the day.
Why You’ll Love These Stuffed Bell Peppers
- Keto-friendly and low-carb – With cauliflower rice instead of regular rice and only 8g net carbs per serving, these peppers fit perfectly into your keto or low-carb lifestyle.
- Quick weeknight dinner – Ready in just 45 minutes, these stuffed peppers are perfect for busy evenings when you want something filling but don’t have hours to spend in the kitchen.
- Meal prep friendly – You can make these ahead and reheat them throughout the week – they actually taste even better the next day as the flavors develop.
- Customizable recipe – Switch up the ground beef for turkey, add different seasonings, or change the cheese variety – this recipe works great with whatever you have on hand.
What Kind of Bell Peppers Should I Use?
You’ve got plenty of options when it comes to choosing bell peppers for this recipe. Red, yellow, and orange bell peppers tend to be sweeter and more mellow than green ones, plus they’re usually a bit softer when cooked. Green bell peppers are slightly more bitter but they’re typically cheaper and hold their shape really well during baking. For the best results, look for peppers that feel heavy for their size and have smooth, firm skin without any soft spots. Make sure to pick ones that can stand upright on their own – this will make them much easier to fill and bake. If you’re buying them a few days ahead, store them in your crisper drawer where they’ll keep fresh for about a week.
Options for Substitutions
Looking to switch things up with this keto-friendly recipe? Here are some easy swaps you can try:
- Ground beef: You can easily swap the ground beef for ground turkey, chicken, or pork. Ground Italian sausage (check for no added sugars) adds nice flavor too!
- Bell peppers: Any color bell pepper works great here. If you’re not a fan of bell peppers, you can use large zucchini boats or hollowed-out cabbage wedges instead – just adjust cooking time down for zucchini.
- Cauliflower rice: While cauliflower rice is perfect for keto, you could use chopped mushrooms or diced zucchini instead. Just make sure to cook out the extra moisture first.
- Cheese: Any type of cheese works well – try Mexican blend, cheddar, Monterey Jack, or mozzarella. For dairy-free versions, use dairy-free cheese alternatives that melt well.
- Taco seasoning: Out of taco seasoning? Mix your own with chili powder, cumin, garlic powder, and paprika. Just check that your spices don’t contain added sugars to keep it keto-friendly.
- Diced tomatoes: You can use fresh diced tomatoes instead of canned. For fewer carbs, reduce the amount to ½ can and add a bit of beef broth for moisture.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed peppers is dealing with excess moisture – be sure to drain your diced tomatoes well and squeeze any excess water from the cauliflower rice, or you’ll end up with a soggy filling that lacks flavor. A common mistake is undercooking the bell peppers, which can leave them too firm and difficult to eat – pre-baking them for 10-15 minutes before stuffing helps achieve that perfect tender-crisp texture. To prevent the filling from drying out during baking, cover the peppers with foil for the first 25 minutes of cooking, then uncover and add the remaining cheese on top for the final 10 minutes until it’s perfectly melted. For the best flavor development, make sure to properly brown the ground beef and onions before adding other ingredients, and don’t rush this step – those browned bits add incredible depth to the dish.
What to Serve With Stuffed Bell Peppers?
Since these keto stuffed peppers are already packed with protein and veggies, you don’t need much else to make it a complete meal! A simple side salad with mixed greens, cucumber, and a creamy avocado dressing keeps things low-carb while adding fresh crunch to your plate. For those who aren’t strictly counting carbs, you might enjoy some Mexican-style cauliflower rice on the side to soak up any extra sauce. I also like serving these peppers with a dollop of sour cream, some fresh cilantro, and sliced jalapeños for anyone who wants to add extra kick to their meal.
Storage Instructions
Keep Fresh: These keto stuffed peppers are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They actually taste even better the next day when all the flavors have had time to mingle together.
Freeze: Good news – these peppers freeze really well! Let them cool completely, then wrap them individually in foil and place in a freezer bag. They’ll stay good for up to 3 months. This is super handy when you want to make a double batch and save some for later.
Reheat: When you’re ready to enjoy your peppers again, pop them in the microwave for 2-3 minutes or in the oven at 350°F for about 20 minutes until heated through. If they’re frozen, thaw them overnight in the fridge first. You might want to add a sprinkle of fresh cheese on top before reheating!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 80-90 g
- Carbohydrates: 30-40 g
Ingredients
For the bell peppers:
- 4 bell peppers (any color, halved and seeds removed)
For the filling:
- 2 tbsp low-carb taco seasoning
- 1 can diced tomatoes
- 1 lb ground beef (80/20 lean for flavor)
- 1 tbsp olive oil (I use Colavita extra virgin olive oil)
- 2 cups shredded cheese (Monterey Jack or cheddar recommended)
- 1 cup cauliflower rice (steamed until tender-crisp)
- 1 small onion (finely chopped)
Step 1: Prepare the Oven and Bell Peppers
Preheat your oven to 190°C (375°F) and lightly grease a large baking dish.
Slice the tops off the bell peppers, de-seed them, and remove any excess membranes.
Slice each bell pepper in half and arrange them in the prepared baking dish, cut side up.
Step 2: Cook the Filling
In a large non-stick pan, heat olive oil over medium heat.
Add onions and sauté for about one minute until they’re starting to soften.
Add the ground beef to the pan and cook until it’s no longer pink.
Stir in the taco seasoning, then pour in the can of diced tomatoes, including the juices.
Allow the mixture to simmer for about 1 minute to combine the flavors.
Step 3: Mix the Filling Ingredients
Remove the pan from the heat and stir in the steamed cauliflower rice and one cup of shredded cheese until well blended.
The mixture should be rich and aromatic, with the cheese beginning to melt through it.
Step 4: Stuff the Bell Peppers
Evenly distribute the beef and cauliflower filling among the bell pepper halves.
Top each pepper half with the remaining shredded cheese, ensuring each pepper gets a good cheesy top.
Step 5: Bake the Stuffed Peppers
Bake the stuffed peppers in the preheated oven for 20-25 minutes.
The cheese on top should melt and bubble, while the bell peppers become tender and cooked through.
Step 6: Serve and Enjoy
Once finished baking, remove the stuffed peppers from the oven.
Serve them immediately while hot, enjoying them as a delightful main dish or hearty side.
