Keto Stuffed Peppers Recipe (2024)

Published October 28, 2019. Last updated May 7, 2021 by Lauren Vavala Harris

Keto Stuffed Peppers are a great way for those who follow a keto or low carb diet to enjoy this classic recipe. By replacing traditional rice with cauliflower rice, each pepper has only 9 net carbs.

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If you ask anyone who knew me growing up, there were two foods in particular that I despised. Peppers and onions.

Fast forward to today and I actually love peppers – as you can probably tell from recipes likeChicken Fajitas Bowls with Cauliflower Rice and Keto Cajun Jambalaya.

I found that when cooked, red, orange, and yellow peppers were most tolerable to me and I made myself eat them over and over to the point that I now love them.

With the exception of green peppers, which I still don’t like, I use peppers a lot in my low carb and keto recipes including these Keto Stuffed Peppers.

Why This Recipe Works

• This stuffed peppers recipe is keto friendly and suitable for those following a low carb or gluten free diet. Keto Stuffed Peppers are made without rice, and instead use riced cauliflower.
• It’s an easy recipe to make and can be prepared ahead of time, if needed. You can prepare them and cover and store in the refrigerator until ready to bake.
• Keto Stuffed Peppers are family friendly and a great way to get plenty of veggies into your diet. You get healthy benefits from peppers, cauliflower, and tomato in this recipe.

How to Make Keto Stuffed Peppers

Prep!

Preheat the oven to 350°F.

Cut the tops off of the peppers and remove the seeds and white membrane from inside.

Rice the cauliflower if you are not using pre-riced cauliflower from the produce or frozen food section of the grocery store. Mince the garlic.

Tip: you can reference this post on How to Rice Cauliflower, if needed.

Create!

Heat the olive oil in a large skillet over medium high heat. Add the ground beef, riced cauliflower, minced garlic, sal and pepper. Cook until the beef is no longer pink, about 5-7 minutes.

Meanwhile, mix together the tomato sauce and Italian seasoning in a bowl.

Add half of the sauce to the beef mixture and stir well.

Evenly fill the peppers with the beef. Top with the remaining sauce and cover with aluminum foil.

Bake until the peppers are tender, about an hour, basting occasionally with the sauce and juices.

Uncover the baked stuffed peppers and top each one with the fresh mozzarella cheese.

Return the peppers to the oven for 3-5 minutes or until the cheese is melted and browned.

Alternatively, you can place the peppers under the broiler for 1-2 minutes, watching closely, until the cheese is browned.

Present!

Serve hot and enjoy!

Tips and Techniques for the Best Keto Stuffed Peppers

• You can use any combination of peppers you prefer – green, red, orange, and yellow bell peppers are usually larger and easiest to fill.
• You can rice cauliflower in a food processor, with a grater, or use pre-rice cauliflower from the produce or frozen food section of the grocery store.
• Use fresh mozzarella rather than pre-shredded for the best results.
• Store leftovers in an air-tight container in the refrigerator. Use within 3-5 days.

FAQ’s

• What sides go with stuffed peppers? Some low carb side options to serve with stuffed peppers are a salad or green beans.
• Can you freeze stuffed peppers? Yes, you can freeze stuffed peppers. Wrap cooled peppers tightly in plastic wrap or store them in an air-tight container in the freezer. Reheat them from frozen in an oven preheated to 350°F until thawed and heated through. It’s best to use frozen stuffed peppers within 6 months.

Other Keto Beef Recipes to Try

• Keto Beef Fajitas Bowls
• Keto Mexican Beef Bowls
• Keto Italian Ground Beef and Cauliflower Skillet

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