These Keto Stuffed Peppers are a low-carb spin on a classic stuffed pepper. They’re loaded with flavor, warming spices, and plenty of nutrients!
These keto stuffed peppers are next-level comfort food. Instead of regular rice, cauliflower rice steps in as the ultimate low-carb substitute, and they’re mixed with plenty of veggies and spices, and deliciously savory ground beef.
While the exact origins of stuffed peppers are unknown, the practice of stuffing vegetables, including peppers, likely began in the Mediterranean region around the 15th century. This was likely influenced by early Middle Eastern cooking techniques that involved using rice, herbs, and meats as fillings for hollowed vegetables. This was also a common practice in European cooking during the 19th century, and many U.S. cookbooks like The Boston Cooking-School Cook Book featured recipes for stuffed peppers, indicating their growing popularity in American cuisine.
Even if you’re not a low-carber, I would bet money that you will love these babies – not just for their insanely deep flavor, but for how easy they are to pull together in a pinch, too.
Are Keto Stuffed Peppers Healthy?
Because these stuffed peppers swap rice for cauliflower rice, they are overall healthier than other stuffed pepper recipes. They’re also packed with vegetables, so you’re getting lots of fiber, vitamins, and minerals from the bell peppers, cauliflower rice, onions, and garlic. Ground beef is a good source of protein, and using 93% lean ground beef helps to keep the fat and cholesterol content low.
However, the salt content in this recipe is quite high, because of the use of the Italian seasoning, marinara sauce, and Parmesan cheese. If you’re worried about this, you can omit the Parmesan cheese, and consider making your own tomato sauce and even your own Italian seasoning (check the FAQs for the recipe!)
What makes these Stuffed Bell Peppers Keto?
If you’ve had stuffed peppers before, you probably know that the mixture inside of the peppers is usually made up of meat, spices, tomatoes, and rice. The keto diet is a low-carb, high-fat diet that aims to put your body into a state of ketosis, where your body switches to burning fat for energy instead of carbohydrates. Rice, being a grain, is high in carbohydrates, which can easily kick you out of ketosis. Therefore, it’s generally recommended that people on a low-carb diet should avoid rice.
In this recipe, I swap the white rice for cauliflower rice instead! It’s a great low-carb alternative to regular rice as it contains significantly fewer carbohydrates while still providing a satisfying texture and mild flavor. You can find it in most grocery stores, but if you can only find raw cauliflower, check out this recipe on how to make cauliflower rice.
How to make ahead and store
After cooking, I recommend storing these in an airtight container in the refrigerator for up to 3 days. They reheat great and make for fantastic leftovers throughout the week! To reheat, you can pop them back in the oven on low heat until they are as hot as desired, or pop them in the microwave for a minute or two. If you wish to freeze them, I recommend freezing the filling and not the peppers themselves, as they might turn out mushy when they defrost. To freeze the filling, spoon it into a freezer-safe bag or container and label it with the date. It will keep for up to 3 months in the freezer!
Serving Suggestions
I love that stuffed peppers are a full meal deal, but I won’t refuse a fresh salad on the side! A couple of my favorites are this Keto Cucumber Salad, this Keto Coleslaw, or this Mediterranean Low Carb Broccoli Salad. I also love to serve these with a side portion of Keto Creamed Spinach for extra greens.
Ingredients
- 6 medium red bell peppers
- 1 tablespoon olive oil
- 1 cup riced cauliflower
- 2 teaspoons fresh garlic minced
- 1/3 cup onion minced
- 1 1/2 teaspoons salt divided
- 1 lb 93% ground beef
- 1 cup (4 oz) grated mozzarella cheese + additional for topping
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley minced (+ additional for garnish)
- 2 teaspoons Italian seasoning
- 1 pinch of ground nutmeg
- 15 oz fire roasted tomatoes diced
- 1 cup marinara sauce
Instructions
- Heat your oven to 350°F.
- Cut the stems out the peppers and scoop out the membranes. Place them upside down in a baking dish and cook until just a little bit tender, about 10 minutes.
- Heat the oil in a large pan on medium-high heat. Add the cauliflower, onion, garlic, and 1/2 teaspoon of salt. Cook until the cauliflower is golden brown, about 5 to 7 minutes. Transfer to a bowl.
- Add the beef into the pan and break it up with your cooking spoon. Cook until no longer pink, about 5 to 7 minutes. Add it into the bowl.
- Add all the ingredients up to the tomatoes into the bowl (including the rest of the salt) and stir well. Then add the tomatoes and marinara and stir to combine.
- Flip the peppers right side up and spoon the mixture into the peppers, leaving a small gap at the top for extra cheese.
- Cover and cook until soft, around 20 to 30 minutes. If topping with cheese, sprinkle on after 20 minutes and cook uncovered for 5 to 10 minutes.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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