Keto Stuffed Bell Peppers

Why make this recipe

Keto Stuffed Bell Peppers are a great way to enjoy a healthy meal while sticking to a low-carb diet. They are colorful, filling, and packed with flavor. This dish allows you to enjoy classic comfort food without the guilt, as it substitutes traditional starchy ingredients with nutritious options. Plus, making them is simple and quick!

How to make Keto Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup riced cauliflower
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Add the diced onion and garlic, and cook until the onion is translucent, about 2-3 minutes.
5. Stir in the riced cauliflower and diced tomatoes. Cook for another 5-7 minutes until the cauliflower is tender.
6. Add the dried oregano, dried basil, salt, and pepper, and stir to combine.
7. Remove the skillet from heat and stir in 1/2 cup of the shredded mozzarella cheese.
8. Stuff each bell pepper with the beef mixture and place them in a baking dish.
9. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the stuffed peppers.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
12. Let cool slightly before serving.

How to serve Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers can be served warm as a main dish. You can enjoy them with a side salad for a balanced meal. They also make a great meal prep option, as they can be easily stored and reheated.

How to store Keto Stuffed Bell Peppers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn. When ready to eat, thaw them in the fridge overnight and reheat in the oven or microwave.

Tips to make Keto Stuffed Bell Peppers

• Feel free to use ground turkey or chicken instead of beef if you prefer.
• You can add other veggies like zucchini or spinach to the beef mixture for extra nutrients.
• For a spicier kick, add some chopped jalapeños or a pinch of red pepper flakes.

Variation

If you want to mix it up, try using different types of cheese such as cheddar or pepper jack. You can also replace the ground beef with cooked sausage or even a mix of beans for a vegetarian option.

FAQs

Can I use frozen riced cauliflower?
Yes, frozen riced cauliflower is a great option! Just thaw it and drain any excess water before using it in the recipe.

How can I make it vegetarian?
You can replace the ground beef with a mixture of black beans, lentils, or even quinoa for a hearty vegetarian version.

Can I prepare them ahead of time?
Absolutely! You can prepare the stuffed peppers a day in advance. Just cover them and store them in the fridge until you are ready to bake them.

Keto Stuffed Bell Peppers

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• Author: jonathanrice
• Total Time: 55
• Yield: 4 servings 1x
• Diet: Keto

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Description

Colorful and filling stuffed bell peppers packed with flavor, perfect for a low-carb meal.

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Ingredients

Scale 1x2x3x

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef
• 1 cup riced cauliflower
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Add the diced onion and garlic, and cook until the onion is translucent, about 2-3 minutes.
5. Stir in the riced cauliflower and diced tomatoes. Cook for another 5-7 minutes until the cauliflower is tender.
6. Add the dried oregano, dried basil, salt, and pepper, and stir to combine.
7. Remove the skillet from heat and stir in 1/2 cup of the shredded mozzarella cheese.
8. Stuff each bell pepper with the beef mixture and place them in a baking dish.
9. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the stuffed peppers.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
12. Let cool slightly before serving.

Notes

Feel free to use ground turkey or chicken instead of beef. You can add other veggies like zucchini or spinach for extra nutrients.

• Prep Time: 15
• Cook Time: 40
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bell pepper
• Calories: 300
• Sugar: 5g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg

Keywords: keto, low-carb, stuffed peppers, healthy meal, comfort food