Keto Stuffed Bell Peppers

If you’re craving a comforting, flavorful dinner that also fits your low-carb lifestyle, these Keto Stuffed Bell Peppers are about to become your new go-to meal. Bursting with hearty ground beef, tender cauliflower rice, sweet bell peppers, and a gooey cheese topping, this recipe strikes the perfect balance between satisfying and healthy. Ready in under 30 minutes, it’s not only delicious but also quick enough for busy weeknights. Prepare to impress yourself and anyone you serve with this vibrant, nutritious dish that truly delivers on taste and simplicity.

Ingredients You’ll Need

Putting together these Keto Stuffed Bell Peppers is a breeze with a handful of simple ingredients that each play a key role in creating layers of flavor, texture, and color. From the crispness of the bell peppers to the creamy melted cheese, every element contributes to making this recipe a standout.

• 4 large bell peppers: Choose colorful peppers for a vibrant presentation and natural sweetness.
• 1 tablespoon olive oil: Adds healthy fats and a subtle richness when sautéing the onions and beef.
• 1 small onion, finely chopped: Provides aromatic depth and a slight sweetness to the filling.
• 1 lb lean ground beef: The main protein component that keeps this dish hearty and satisfying.
• 2 tablespoons keto taco seasoning: Infuses bold, zesty flavors without extra carbs or fillers.
• 1 (15 oz) can diced tomatoes in their juices: Adds moisture and a hint of tang, making the filling juicy.
• 1 cup cauliflower rice, steamed: A clever low-carb substitute for traditional rice, blending texture and fiber perfectly.
• 2 cups shredded cheese, divided: One cup mixed into the filling and one cup melted on top for indulgent gooeyness.

How to Make Keto Stuffed Bell Peppers

Step 1: Prep the Bell Peppers

Begin by preheating your oven to 375°F (190°C) and lightly greasing a large baking dish. Slice off the tops of the bell peppers, carefully remove the seeds and membranes, then slice each pepper in half vertically. Arrange the pepper halves cut-side up in your prepared dish, ready to be filled with all that delicious goodness.

Step 2: Cook the Filling

Heat the olive oil in a large non-stick skillet over medium heat. Toss in the finely chopped onions and sauté just until they become aromatic and slightly translucent, about one minute. Next, add the ground beef and cook it through until no pink remains. Stir in the keto taco seasoning to coat the meat evenly, then pour in the entire can of diced tomatoes, including their juices. Allow this savory mixture to simmer gently for a minute, so the flavors meld beautifully.

Step 3: Combine Filling Ingredients

Remove the skillet from heat and fold in the steamed cauliflower rice along with one cup of shredded cheese. This combination creates a creamy, hearty filling that’s bursting with texture and flavor—perfect for stuffing those pepper halves.

Step 4: Stuff and Bake

Spoon the filling evenly into each bell pepper half, making sure to pile them generously. Top each stuffed pepper with the remaining shredded cheese for that irresistible golden, bubbly crust. Place the dish in the preheated oven and bake for 20 to 25 minutes, until the cheese on top is beautifully melted and the peppers have softened just right.

Step 5: Serve

Once baked, remove the stuffed peppers from the oven and let them rest for a minute or two. Serve them warm, and get ready to enjoy a meal that’s every bit as tasty as it is keto-friendly.

How to Serve Keto Stuffed Bell Peppers

Garnishes

Sprinkle freshly chopped cilantro or parsley over the peppers for a fresh, herbaceous pop of color and flavor. A dollop of sour cream or a few slices of ripe avocado can also add creamy richness to each bite, enhancing the dish’s texture contrast.

Side Dishes

These stuffed peppers make a complete meal on their own, but pairing them with a crisp green salad or sautéed garlic spinach will bring even more variety to your plate. For added crunch, consider a side of roasted Brussels sprouts or a light cucumber salad dressed with lemon and olive oil.

Creative Ways to Present

For a trendy twist, serve the filling scooped out alongside the pepper halves for easy sharing, or plate each half with a drizzle of spicy keto-friendly sauce like chipotle mayo. You could also sprinkle extra cheese and broil briefly for an ultra-crispy topping that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store them in an airtight container in the fridge for up to 4 to 5 days. The peppers remain tender and the flavors deepen, making for an easy next-day meal.

Freezing

Keto Stuffed Bell Peppers freeze wonderfully. Once cooled completely, place them in a freezer-safe container and store for up to six months. This way, you’ll have a convenient, go-to keto meal ready whenever you need it.

Reheating

To reheat, microwave the stuffed peppers in 30 to 40 second bursts until warm throughout, or pop them in a preheated oven to recapture that fresh-baked texture and melty cheese. Either method preserves the delicious taste and keeps the peppers pleasantly tender.

FAQs

Can I use different types of ground meat?

Absolutely! While ground beef works perfectly for these Keto Stuffed Bell Peppers, you can swap in ground turkey, chicken, or even pork depending on your preference or what’s available in your kitchen.

Is cauliflower rice necessary or can I use another low-carb vegetable?

Cauliflower rice is ideal here since it mimics traditional rice texture without the carbs, but you can also use finely chopped zucchini or shredded cabbage for a similar low-carb filler in the mixture.

Can I prepare these peppers ahead of time?

Yes! You can prep the filling and peppers in advance, then assemble and bake when you’re ready to eat. This is great for busy evenings when you want dinner on the table quickly.

What if I don’t have keto taco seasoning?

Feel free to make a simple homemade blend with chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of salt. This way you control every ingredient and keep it keto-compliant.

Are these Keto Stuffed Bell Peppers suitable for meal prep?

Definitely! Their balanced protein, fats, and veggies make these peppers perfect for keto-friendly meal prepping. Just portion them out in containers for grab-and-go lunches or dinners throughout the week.

Final Thoughts

Once you try these Keto Stuffed Bell Peppers, you’ll wonder why you haven’t made them before. They’re a fantastic way to enjoy a filling, flavorful dinner without breaking your keto goals. With simple ingredients and straightforward steps, this recipe offers delicious comfort, vibrant colors, and amazing taste all in one beautiful dish. Give it a go, and don’t be surprised when it quickly becomes a keto classic in your home!

Keto Stuffed Bell Peppers

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This Keto Stuffed Bell Peppers recipe is a quick, easy, and healthy dinner option perfect for anyone following a low-carb lifestyle. Featuring bell peppers stuffed with a savory mix of ground beef, cauliflower rice, diced tomatoes, and taco seasoning, then topped with melted cheese, it delivers a delicious and satisfying meal in under 30 minutes. Ideal for meal prep or busy weeknights, this dish combines vibrant flavors with keto-friendly ingredients that everyone will love.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Bell Peppers and Filling

• 4 large bell peppers
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 lb lean ground beef
• 2 tablespoons keto taco seasoning
• 1 (15 oz) can diced tomatoes in their juices
• 1 cup steamed cauliflower rice
• 2 cups shredded cheese, divided

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Instructions

1. Preheat Oven: Preheat the oven to 190°C (375°F) and lightly grease a large baking dish to prevent sticking.
2. Prepare Bell Peppers: Slice off the tops of the bell peppers, remove the seeds and membranes, then slice each pepper in half. Arrange the halves cut-side up in the prepared baking dish.
3. Sauté Onions and Cook Beef: In a large non-stick pan over medium heat, warm the olive oil. Add the finely chopped onion and sauté for about 1 minute until slightly softened. Add the ground beef and cook until browned and no longer pink.
4. Add Seasoning and Tomatoes: Stir in the keto taco seasoning, then pour in the diced tomatoes with their juices. Allow the mixture to simmer for 1 minute to blend flavors.
5. Mix in Cauliflower Rice and Cheese: Remove the pan from heat. Stir the steamed cauliflower rice and 1 cup of shredded cheese into the meat mixture until well combined.
6. Stuff the Peppers: Evenly scoop the filling into each bell pepper half and sprinkle the remaining shredded cheese on top.
7. Bake: Place the baking dish in the oven and bake the stuffed peppers for 20-25 minutes, until the cheese is melted and the peppers are tender.
8. Serve: Remove from the oven and serve the stuffed peppers immediately while hot and cheesy.

Notes

• Air fryer and Instant Pot options are available for alternative cooking methods as noted in the post.
• Store leftovers in an airtight container in the refrigerator for 4-5 days.
• To freeze, cool the stuffed peppers completely, then place in a freezer-safe container for up to 6 months.
• Reheat leftovers by microwaving in 30-40 second intervals or warming in a preheated oven until heated through.