Keto Stuffed Peppers
Keto Stuffed Peppers are a delicious, low-carb meal made by filling bell peppers with a savory mixture of ground meat, cheese, and seasonings. Baked to perfection, these peppers are the perfect dish for anyone following a ketogenic or low-carb diet. They are versatile, easy to make, and can be customized with various fillings, making them an excellent choice for lunch, dinner, or meal prepping.
Equipment
- 1 Skillet (for cooking the filling)
- 1 Baking dish or baking sheet
- 1 Pot (for boiling peppers, if preferred)
- 1 Knife (for cutting peppers and preparing filling)
- 1 Spoon for stuffing peppers
Ingredients
- 4 large bell peppers any color
- 1 lb ground beef or turkey, chicken, or vegetarian option
- 1 cup shredded cheese cheddar, mozzarella, or a combination
- 4 oz cream cheese softened
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt & pepper to taste
- Optional: 1/2 cup cauliflower rice or chopped spinach for extra filling
- Optional toppings: sour cream salsa, or guacamole
Instructions
- Prepare the Peppers: Cut off the tops of the bell peppers and remove the seeds and membranes. If desired, pre-cook the peppers by boiling for 2-3 minutes or roasting at 400°F (200°C) for 10-12 minutes to soften them slightly. Set aside.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add ground meat and cook until browned, breaking it apart as it cooks. Season with garlic powder, onion powder, paprika, salt, and pepper. If adding cauliflower rice or spinach, stir it in now and cook for another 3-4 minutes until tender. Remove from heat and stir in the cream cheese and shredded cheese. Mix until fully combined and creamy.
- Stuff the Peppers: Carefully stuff each pepper with the filling, packing it tightly. If you have leftover filling, place it around the peppers on the baking sheet.
- Bake the Peppers: Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake at 375°F (190°C) for 20-25 minutes, or until the peppers are tender. For a cheesy, golden top, remove the foil, sprinkle more shredded cheese on top, and bake for another 5-10 minutes.
- Serve and Enjoy: Serve your Keto Stuffed Peppers with optional toppings like sour cream, salsa, or guacamole for added flavor.
Notes
- Make it ahead: Stuffed peppers can be made in advance and stored in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- Freezing: This recipe freezes well. After baking, cool completely and wrap tightly in plastic wrap or foil before freezing for up to 3 months.
- Vegetarian Option: Replace the ground meat with cauliflower rice or your favorite keto-friendly vegetables for a meatless version.
- Cheese Variations: Use any cheese you prefer, such as pepper jack for a spicy kick or goat cheese for a tangy flavor.