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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!
We updated this recipe to give you more information so you can perfect this recipe anytime!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🫑 Ingredients for this keto stuffed peppers recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Stuffed Peppers: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to hollow out bell peppers for this recipe?
- What to serve with keto stuffed peppers?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage tips
- Reheating best practices
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing Keto Stuffed Bell Peppers is a breeze. Brown ground beef with spices, onions, and garlic in a cast iron skillet. Mix in tomato paste, diced tomatoes, and cauliflower rice. Stuff bell peppers, top with cheese, and bake and broil for a few minutes. In 45 minutes, delicious keto peppers will be ready!
Chef's note
Embrace the concept of "eating the rainbow" to ensure a diverse intake of phytonutrients. Don't hesitate to explore bell pepper varieties like yellow, red, brown, white, lavender, and dark purple. With the keto stuffed bell peppers recipe, you can enjoy a delicious and visually appealing dish that's both nutritious and fun to prepare!
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 Minutes
- Difficulty Level: Easy
- Recipe Makes 6 Servings
For more inspiration check out our Beef recipe.
🫑 Ingredients for this keto stuffed peppers recipe
- 2 tablespoons avocado oil
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can of diced tomatoes
- 1 ½ cups cauliflower rice
- 6 bell peppers, tops and cores removed
- 1 cup shredded Monterey Jack cheese
- Freshly chopped parsley, for garnish
Ingredient substitutions
- Ground beef: You can substitute it with ground turkey, chicken, or pork for a leaner option while staying keto-friendly.
- Avocado oil: Substitute with ghee or grass-fed butter for a rich, nutty flavor and added healthy fats. You can also use coconut or extra virgin olive oil.
- Tomato paste: Opt for tomato sauce or crushed tomatoes for a smoother texture without added sugar.
- Canned tomatoes: If you don't have canned tomatoes at home, use freshly diced tomatoes as a substitute.
- Monterey Jack: Swap it with mozzarella cheese, provolone, Gouda, or cheddar cheese for a melty and creamy cheese topping.
- Freshly chopped parsley: Add cilantro or basil for a similar herbal note.
- Sea salt: Try pink Himalayan or kosher salt for the same salty taste with added minerals.
- Smoked paprika: Use regular paprika or cayenne pepper if you prefer a milder or spicier kick to your dish.
Additional ingredients
You can customize your keto stuffed peppers by adding your favorite toppings and optional ingredients to enhance the flavor. Consider these additional ingredients to elevate the dish beyond the original recipe:
- Creamy avocado sauce: Add a keto-friendly creamy avocado sauce to the stuffed peppers by blending avocado, Greek yogurt, lime juice, and cilantro. It will enhance the dish with creaminess and extra flavor.
- Sliced jalapeños: Add a bit of heat and a pop of color by topping the peppers with sliced jalapeños before baking.
- Sliced black olives: Sprinkle sliced black olives on top of the cheese for a savory and salty twist.
- Mushrooms: Sauteed mushrooms add a fantastic addition to the filling and give earthy flavors.
- Ground cumin: Add this spice to the meat mixture for an earthy touch.
- Crumbled bacon: For a savory and crispy touch, add crumbled bacon to the beef mixture or sprinkle it on top before serving.
- Extra cheese: Add some Parmesan cheese at the top for a gooey cheese experience.
- Pesto sauce: Drizzle some keto-friendly pesto sauce to elevate the overall taste with its herbaceous goodness.
To make Keto Stuffed Pepperrecipe, you will need the following kitchen tools:
- Measuring spoons
- Measuring cups
- Cutting board
- Chef's knife
- 10" or larger cast iron skillet
- Spatula or wooden spoon
- Serving plate or dish
Tools substitute options
- Large cast iron skillet: Use a large oven-safe non-stick skillet or a baking dish as an alternative to a large cast iron skillet.
How to make Keto Stuffed Peppers: step-by-step guide
Cooking methods
- Baking
- Boiling
Preparation steps
- Gather and measure all the ingredients listed in the recipe.
- Wash the bell peppers and remove the tops and cores.
- Chop the onion and mince the garlic cloves.
- Open the can of diced tomatoes.
- Prepare the cauliflower rice if using fresh cauliflower.
- Shred the Monterey Jack cheese.
- Chop some fresh parsley for garnishing.
Cooking instructions
Prepare the stuffing
- Preheat your oven to 400°F (200°C).
- Heat the avocado oil in a 10" or larger cast iron skillet over medium-high heat.
- Add the ground beef and spices to the skillet, and cook for 5-7 minutes until browned.
- Next, add the chopped onion and minced garlic, and continue cooking for an additional 4-5 minutes until the onion softens.
- Stir in the tomato paste, diced tomatoes, and cauliflower rice. Cook for 5 minutes.
Stuff and bake the bell peppers
- Stuff the bell peppers with the ground beef mixture, and then top each pepper with shredded Monterey Jack cheese.
- Wipe out the skillet, then place the filled peppers in the skillet. Cover the skillet and bake in the preheated oven for 15 minutes.
- After 15 minutes, uncover the skillet and turn on the broiler to high. Broil the peppers for an additional 3-5 minutes until the cheese becomes bubbly and golden.
- Once done, remove from the oven and garnish with freshly chopped parsley.
Chef's pro tip
To ensure the best results with these keto stuffed peppers, choose bell peppers with a stable base that can stand upright in the skillet during baking. This will prevent the filling from spilling and ensure even cooking, resulting in perfectly delicious and visually appealing stuffed peppers.
How to hollow out bell peppers for this recipe?
- Wash the bell peppers: Rinse the bell peppers under cold water to remove any dirt or debris.
- Cut off the tops: Use a sharp knife to slice off the tops of the bell peppers. Set aside the tops as they can be used later as lids.
- Remove seeds and membranes: Reach inside the bell peppers and carefully remove the seeds and white membranes. You can use a small spoon or your fingers to scoop them out.
- Trim the bottom: Check the bottom of the bell pepper to ensure it has a stable base. If it wobbles or has an uneven surface, trim a small portion from the bottom to create a flat surface so the peppers can stand upright.
- Rinse again (optional): If desired, rinse the inside of the bell peppers once more to remove all the seeds and membranes.
What to serve with keto stuffed peppers?
- Cauliflower mash: Creamy and flavorful, this Cauliflower Mash makes a perfect side dish to complement the stuffed peppers.
- Brussels sprouts: A side of Charred Brussel Sprouts adds a savory and satisfying touch to the main dish.
- Keto coleslaw: A crunchy and tangy Crack Slaw with a creamy dressing adds a refreshing contrast to the richness of the stuffed peppers.
- Keto sauce: A drizzle of any creamy sauce complements the pepper's robust flavors. Try our Creamy Jalapeno Sauce or Cheese Sauce!
How to make it healthier?
- Choose lean meat: Choose leaner cuts of ground meat, such as ground turkey or chicken, to reduce the overall fat content.
- Organic ingredients: If possible, opt for organic vegetables, especially bell peppers, onions, and garlic.
- Reduced sodium: Use low-sodium tomato paste and canned tomatoes to reduce the overall sodium content of the dish.
- Plant-based version: Swap ground beef for chopped mushrooms or eggplant, creating a flavorful, meat-free filling.
Time-saving tips
- Use pre-cooked cauliflower rice: Opt for pre-cooked or frozen cauliflower rice to skip the step of cooking it separately. This will significantly reduce preparation time.
- Utilize leftover filling: If you have leftover filling from a previous meal like Keto Philly Cheese Steak Stuffed Peppers or Mediterranean Stuffed Mushrooms, use them instead of starting from scratch with raw ground beef. This saves both cooking time and reduces food waste.
- Make an extra batch: Prepare a double batch of stuffed peppers and freeze the extras for later. This way, you'll have a delicious keto meal ready to reheat when you're short on time.
What can I prepare ahead of time?
- Pre-make the filling: Prepare the meat mixture in advance and store it in the refrigerator. When ready to cook, simply stuff the pre-made filling into the peppers, saving valuable time.
- Prep peppers ahead: Hollow out the bell peppers and remove the seeds in advance. Store them in the refrigerator until you're ready to stuff and bake, streamlining the cooking process.
Storage and reheating instructions
Storage tips
- Refrigerator: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: To freeze the stuffed peppers, place them in a freezer-safe container or wrap them individually in plastic wrap. Label with the date and freeze for up to 2-3 months.
Reheating best practices
- Oven: Preheat the oven to 350°F (175°C). Place the stuffed peppers on a baking sheet and cover with aluminum foil. Bake for 20-25 minutes or until heated through.
- Microwave: Transfer a single stuffed pepper to a microwave-safe plate and cover with a microwave-safe lid or damp paper towel. Heat on medium power for 2-3 minutes or until warm.
Recipe wrap-up and conclusion
Our Keto Stuffed Peppers are a delightful addition to your keto menu that perfectly aligns with the low-carb diet. The blend of ground beef, veggies, and melty cheese makes them a satisfying and keto-friendly meal.We know you're going to love this recipe!
Looking for some keto dinner ideas with stuffed vegetables? Here are some more keto recipes!
- Keto Stuffing
- Keto Crack Dip Stuffed Chicken
- Stuffed Portobello Mushrooms
- Keto Chicken Stuffed Poblano Peppers
- Grilled Shrimp Salsa Stuffed Avocados
- Mediterranean Stuffed Mushrooms
- Buffalo Chicken Stuffed Avocados
- Keto Philly Cheesesteak Stuffed Peppers
- Zucchini Boats with Jalapeño Popper Chicken
- Jalapeño Popper Stuffed Mushroom
- Keto Stuffed Tomatoes
Frequently asked questions
Yes, stuffed peppers can be keto-friendly, especially when using low-carb fillings and ingredients.
No, you can use a baking dish! Just be sure to choose one where all the peppers touch so they don't tip over while baking.
Yes, ground chicken is a great alternative to beef in this recipe. You can also use ground turkey or Italian sausage for a delicious variation.
Yes! These make a great meal-prep recipe. Simply pop them in a 400°F (200°C) oven for about 10 minutes to reheat. The cheese will get nice and melty again.
In this recipe, each pepper contains 10g net carbs. Please refer to the recipe card for the full breakdown of total carbs and net carbs, and adjust according to your specific ingredients.
No, boiling peppers before stuffing is unnecessary for this Keto Stuffed Peppers recipe.
Any color bell pepper is suitable for keto, but we used red, yellow, and green bell peppers for this recipe.
This can happen when there's excess moisture in the filling. To prevent this, thoroughly cook the filling and drain excess liquids before stuffing the peppers.
Yes, you can. Increase the amount of ground beef and other veggies to reach your macros if you skip the cauliflower rice.
We don't recommend other substitutes as they can alter the taste of this recipe. You can also skip the cauliflower rice if you don't like it.
📖 Recipe
Keto Stuffed Peppers
These Keto Stuffed Peppers are made the classic way with ground beef, tomato, garlic, onion and spices topped with melty cheese.
4.71 from 182 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Italian
Keyword: easy, keto, low carb
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 376kcal
Ingredients
- 2 tablespoons avocado oil
- 1 lb ground beef
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes
- 1 ½ cups cauliflower rice
- 6 bell peppers tops and cores removed
- 1 cup shredded Monterey Jack cheese
- Freshly chopped parsley for garnish
Instructions
Prepare the stuffing
Preheat your oven to 400°F (200°C).
Heat the avocado oil in a 10" or larger cast iron skillet over medium-high heat.
Add the ground beef and spices to the skillet, and cook for 5-7 minutes until browned.
Next, add the chopped onion and minced garlic, and continue cooking for an additional 4-5 minutes until the onion softens.
Stir in the tomato paste, diced tomatoes, and cauliflower rice. Cook for 5 minutes.
Stuff and bake the bell peppers
Stuff the bell peppers with the ground beef mixture, and then top each pepper with shredded Monterey Jack cheese.
Wipe out the skillet, then place the filled peppers in the skillet. Cover the skillet and bake in the preheated oven for 15 minutes.
After 15 minutes, uncover the skillet and turn on the broiler to high. Broil the peppers for an additional 3-5 minutes until the cheese becomes bubbly and golden.
Once done, remove from the oven and garnish with freshly chopped parsley.
Video
Nutrition
Nutrition Facts
Keto Stuffed Peppers
Amount Per Serving
Calories 376Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 10g63%
Cholesterol 70mg23%
Sodium 676mg29%
Potassium 786mg22%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 9g10%
Protein 21g42%
Vitamin A 4156IU83%
Vitamin C 180mg218%
Calcium 205mg21%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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