Low-carb Stuffed Peppers
These Low-carb Stuffed Peppers are low-carb, high-protein, cheesy, and incredibly flavorful! An easy keto dinner perfect for meal prep, family meals, and busy nights.
Ingredients
4 large bell peppers (any color)
1 lb (450g) ground beef
1 cup cauliflower rice
1 small onion, diced
3 cloves garlic, minced
1 cup unsweetened tomato sauce
1 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
1–1½ cups shredded cheddar cheese
Instructions
Preheat oven to 375°F (190°C).
Slice the tops off the peppers, remove seeds, and place upright in a baking dish.
Drizzle with olive oil and pre-bake 10 minutes to soften.
In a skillet, heat olive oil.
Sauté diced onion until soft; add garlic and cook 30 seconds.
Add ground beef and cook until browned.
Season with salt, pepper, and Italian seasoning.
Stir in cauliflower rice.
Add tomato sauce and mix to coat the beef.
Simmer 5 minutes to blend flavors.
Spoon the filling tightly into each pepper.
Cover the dish with foil.
Bake 30 minutes until peppers soften.
Remove foil, top peppers with cheddar.
Bake another 10 minutes until melted and golden.
Let rest 5 minutes before serving.
Notes
- Best peppers for keto: Green bell peppers have the lowest net carbs, but red, yellow, and orange also work.
- Make it spicy: Add red pepper flakes, jalapeños, or use pepper-jack cheese.
- Meat substitutions: Ground turkey, chicken, pork, or Italian sausage work perfectly.
- Cauliflower rice tip: If using frozen cauliflower rice, sauté longer to remove excess moisture.
- Meal prep friendly: Assemble peppers ahead of time and bake when ready.
- Cheese options: Cheddar, mozzarella, Monterey Jack, or a keto cheese blend all melt well.