These Keto Stuffed Peppers are a low carb spin on a classic stuffed pepper. They are loaded with flavor, healthy, and easy to make!
I told you in last weeks air fryer stuffed peppers that they were coming.
And, honestly? I’m one who usually loves carbs but this low carb version?
I AM HERE FOR THEM.
They are like the whole30 stuffed peppers in the sense that they are made with cauliflower rice BUT these ones are extra cheesy and loaded with tomato-y goodness which just makes them THAT much better.
Even if you’re not a low carber (like me) I would bet money that will love these babies.
Why you will LOVE This Recipe
In these parts, I am the QUEEN of stuffed peppers. We have instant pot stuffed peppers and mediterranean grilled stuffed peppers, but I didn’t stop there- there are SO many more stuffed pepper recipes here on the blog because they’re the BEST! Why, you ask? Well, stuffed peppers are an all-in-one meal that is healthy, filling, colorful, AND flavorful. They are simply DELICIOUS, so that’s why we’re taking things low carb today and adding a keto stuffed peppers recipe to the mix. These peppers are low carb, making them keto friendly, rich in protein, and full of goodness. You and your crew will be obsessed!
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. Rice is not a low carb option, and those following a keto diet usually avoid it. In this recipe, I left out the white rice and used cauliflower rice instead! It’s got a similar texture to rice but leaves out the carbs!
For these keto friendly stuffed peppers, you will need a handful of healthy ingredients that you may already have in your kitchen! Here’s the list of ingredients you’ll need to pull together:
- Red Bell Peppers
- Olive Oil
- Riced Cauliflower
- Fresh Garlic
- Ground Beef
- Mozzarella Cheese
- Parmesan Cheese
- Fresh Parsley
- Italian Seasoning
- Fire Roasted Diced Tomatoes
- Marinara Sauce
How to make Keto Stuffed Peppers
Turn on your oven and let it preheat. Slice the tops off of the bell peppers and scoop out the seeds and membranes. Place them upside down on a pan and pop them in the oven to cook just until they start to become tender.
Heat up some oil in a large pan and add in the garlic, onion, some of the salt, and the riced cauliflower. Cook until it is soft and lightly golden brown. Transfer it to a bowl.
Add the beef to the pan and cook, breaking it up, until it is no longer pink. Add it to the bowl with the cauliflower. Add all of the ingredients besides the tomatoes and stir. Then, add in the tomatoes and marinara sauce and stir until everything is well incorporated.
Flip the peppers right side up and fill them evenly with the meat mixture. Cover and pop them in the oven, cooking until the peppers are fork tender and the insides are hot. At the end, uncover and add some cheese, baking until it melts.
Garnish with parsley, serve, and enjoy!
How to Reheat Keto Stuffed Peppers
To reheat these peppers, you can pop them back in the oven on low heat until they are as hot as desired, or nuke them in the microwave for a minute or two. They make delicious leftovers!
As usual, I encourage you to mix things up to ensure this recipe meets your dietary needs and preferences! For this recipe, you can use whatever meat you’d like, whether it be ground pork or turkey, rotisserie chicken or thinly sliced steak! You can add your favorite keto friendly sauce, or try out a different type of cheese. Let me know how it goes!
I recommend storing these in an airtight container in the fridge for up to 3 days. They reheat great and make for fantastic leftovers throughout the week! If you wish to freeze them, I recommend freezing the filling and not the peppers themselves, as they might turn out mushy if you do. To freeze the filling, spoon it into a freezer safe airtight container or a freezer style zip lock bag and labeling it with the date. It will keep for up to 3 months in the freezer!
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 low carb keto cucumber salad and crab avocado salad to bring some freshness to your plate!
Stuffed Peppers Keto FAQ
YES! In my mind, and maybe yours too, bell peppers are veggies! BUT did you know that they are actually classified as fruits?
Yes! Peppers are a fantastic food choice if you’re eating Keto because they are low in carbohydrates.
Absolutely, they are! Bell peppers boast being high in Vitamins A and C as well as potassium. They also bring fiber, folate and iron to your diet and can aid in digestion, too!
Usually stuffed peppers have rice which is not keto friendly! This recipe uses cauliflower rice which makes them low carb and keto approved!
more keto dinner recipes
- low carb keto philly cheesesteak stuffed peppers with cauliflower
- paleo low carb keto beef and broccoli
- easy low carb keto stir fry
- 6 Medium red bell peppers
- 1 Tbsp Olive oil
- 1 Cup Riced cauliflower
- 2 tsp Fresh garlic, minced
- 1/3 Cup Onion, minced
- 1 1/2 tsp Salt, divided
- 1 Lb 93% ground beef
- 1 Cup Grated Mozzarella cheese (4 oz) + optional for topping (if desired)
- 1/2 Cup Grated Parmesan cheese, tightly packed (2 oz)
- 2 Tbsp Fresh parsley, minced (+ additional for garnish)
- 2 tsp Italian seasoning
- Pinch of ground nutmeg
- 15 oz Fire roasted diced tomatoes
- 1 Cup Marinara sauce
- Heat your oven to 350 degrees.
- 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 tsp of the salt. Cook until the cauliflower is golden brown, about 5-7 mins. Transfer to a bowl.
- Add the beef into the pan and cook, breaking it up, until no longer pink, about 5-7 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.
- Stir in the tomatoes and marinara.
- Flip the peppers right side up and spoon the mixture into the peppers
- Cover and cook until soft, 20-30 minutes. If topping with cheese, sprinkle on after 20 minutes and cook uncovered for 5-10 minutes.
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