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Keto Crockpot Stuffed Bell Peppers

Linda M. Harris
Keto Crockpot Stuffed Bell Peppers are a hearty, low-carb meal perfect for anyone following a ketogenic lifestyle.
These peppers are stuffed with a savory mixture of ground meat, cheese, and seasonings, then cooked slowly in a Crockpot for a tender and flavorful meal.
This dish is both filling and nutritious, making it an ideal option for meal prep or a quick weeknight dinner.
With just a few ingredients and minimal effort, you can enjoy a delicious keto-friendly meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American, Keto
Servings 4 Servings
Calories 400 kcal

Equipment

  • 1 Crockpot (6-quart)
  • 1 Skillet or pan (for sautéing)
  • 1 Spoon for mixing
  • 1 Knife (for cutting bell peppers)
  • 1 Cutting Board
  • 1 Spoon for stuffing peppers

Ingredients
  

  • 4 large Bell Peppers red, yellow, or green
  • 1 lb Ground Beef or any choice of ground meat
  • 1 cup Shredded Cheddar Cheese or mozzarella
  • 4 oz Cream Cheese
  • 1/4 cup Almond Flour optional, to help bind the filling
  • 1 tablespoon Olive Oil for sautéing
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1/2 teaspoon Cumin
  • Salt and Pepper to taste

Instructions
 

  • Begin by preparing the bell peppers.
  • Cut the tops off the peppers and remove the seeds and membranes.
  • Set the peppers aside.
  • Heat olive oil in a skillet over medium heat.
  • Add the ground meat and cook until browned.
  • Season the meat with garlic powder, onion powder, oregano, cumin, salt, and pepper.
  • Stir the mixture well to ensure the meat is evenly seasoned.
  • Once the meat is fully cooked, add the cream cheese and shredded cheddar cheese to the pan.
  • Stir until the cheese is melted and the mixture becomes creamy.
  • If the mixture seems too loose, add the almond flour to help bind it together.
  • Carefully stuff each bell pepper with the meat and cheese mixture.
  • Pack the filling in firmly, but don't overstuff.
  • Place the stuffed peppers in the Crockpot, standing upright.
  • Cover and cook on low for 4–6 hours, until the peppers are tender and the filling is fully cooked.
  • Once done, check the peppers for tenderness.
  • Serve hot, optionally topped with sour cream or extra cheese.

Notes

  • Meat Options: You can substitute the ground beef with ground turkey, chicken, or even pork.
  • Cheese: Feel free to use your preferred type of cheese. Shredded mozzarella, provolone, or a dairy-free alternative works great.
  • Make it Spicy: Add chili flakes or a dash of hot sauce for extra heat.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
  • Freezing: This recipe also freezes well for up to 3 months.
  • Vegan Options: For a vegan version, use plant-based meat and cheese alternatives.
Keyword Keto Crockpot Stuffed Bell Peppers