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My classic Keto Stuffed Peppers with Beef is a perfect low-carb beef recipe for lunch or dinner! The whole family will love these delicious stuffed peppers filled with cauliflower rice, beef, and cheese. They are so easy to make and ready in 45 minutes!
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Keto Stuffed Peppers
I am always looking for new keto beef recipes to enjoy at home! My family loves stuffed peppers, so I thought - why not make keto stuffed peppers? And let me tell you, these low-carb stuffed peppers are a hit. They love them and now I get asked to make them regularly!
My keto stuffed peppers recipe is easy and packed with flavor from cauliflower rice, seasoned ground beef, and cheese. They have everything you love about classic stuffed bell peppers, made with keto-friendly ingredients.
I know you'll be hooked on these keto bell peppers with beef! They are crave-worthy and so simple to make in just 45 minutes. Give them a try!
Hands down the best stuffed bell paper recipe I have ever tried. Will never make them any other way.
Brian via email
Keto Stuffed Bell Peppers Ingredients
- bell peppers in any color
- olive oil
- onion diced
- ground beef
- cauliflower rice
- Italian seasoning
- tomato sauce
- garlic minced
- fontina cheese
- parmesan cheese
- Salt and pepper
- red pepper flakes more or less to taste
- Fresh basil or parsley for garnishing
How to Make Stuffed Bell Peppers
- Preheat the oven to 400°F. Oil a large (9x13”) baking dish.
- Halve the peppers and clean out the seeds and membranes. Rub a little olive oil on the inside of each pepper. Place in a baking dish and sprinkle with salt and pepper. Roast for 15 minutes, until peppers are soft but undercooked. Remove from oven and set aside.
- Meanwhile, heat a large skillet over medium heat. Add the remaining olive oil and saute the onion until soft, about 3 minutes. Add in the ground beef and cook until no longer pink. Drain off any fat if necessary.
- Stir in garlic and cook until fragrant, about one minute. Stir in the tomato sauce, cauliflower rice, Italian seasoning, salt and pepper to taste. Sprinkle with red pepper flakes. Cook for about 2 minutes more.
- Turn off heat and stir in half of the fontina cheese and all of the parmesan. Spoon this mixture into the par-baked peppers. Top each one with remaining fontina.
- Lower oven temperature to 350°F and bake for 20 to 25 minutes, until cheese is melted and pepper is soft and tender, and edges are starting to brown.
- Remove from oven and allow to cool for just a couple minutes.
- Sprinkle with fresh basil or parsley if desired and serve warm.
Low Carb Stuffed Peppers FAQs
Yes! They are naturally low in carbs, making bell peppers a perfect choice for a keto meal plan.
Yes! You can stuff the peppers a day ahead of time and bake the next day.
Stored in an airtight container, keto stuffed peppers will last about 3 days in the refrigerator. Reheat in the microwave in a microwave-safe dish, or in the oven at 350°F covered in foil, until heated through.
Yes. Allow the peppers to cool after baking, then transfer to a freezer-safe baking dish or another freezer-safe container to store. Label with the freezing date and store for up to 3-6 months. Bake straight out of the freezer at 350°F for 30 minutes when ready to enjoy.
Best Keto Beef Recipes
- Keto Meatloaf
- Keto Taco Casserole
- Keto Hamburger Casserole
- Instant Pot Salisbury Steak
- Instant Pot Beef and Broccoli
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📋 Recipe
Keto Stuffed Peppers
Equipment
- 9x13-inch baking dish
- Wooden spoon or spatula
- Knife
- Cutting board
Ingredients
- 3 bell peppers any color
- 2 tablespoons olive oil
- ½ medium-sized onion diced
- 1 pound ground beef
- 1 cup prepared cauliflower rice
- 1 tablespoon Italian seasoning
- ¾ cup tomato sauce
- 3 cloves garlic minced
- 1 cup shredded fontina cheese divided
- ¼ cup grated parmesan cheese
- Salt and pepper
- 1 teaspoon red pepper flakes more or less to taste
- Fresh basil or parsley for garnishing
Instructions
- Preheat oven to 400°F. Oil a large (9x13”) baking dish.
- Halve the peppers and clean out the seeds and membranes. Rub a little olive oil on the inside of each pepper. Place in baking dish and sprinkle with salt and pepper. Roast for 15 minutes, until peppers are soft but undercooked. Remove from oven and set aside.3 bell peppers, Salt and pepper, 2 tablespoons olive oil
- Meanwhile, heat a large skillet over medium heat. Add the remaining olive oil and saute the onion until soft, about 3 minutes. Add in the ground beef and cook until no longer pink. Drain off any fat if necessary.2 tablespoons olive oil, ½ medium-sized onion, 1 pound ground beef
- Stir in garlic and cook until fragrant, about one minute. Stir in the tomato sauce, cauliflower rice, Italian seasoning, salt and pepper to taste. Sprinkle with red pepper flakes. Cook for about 2 minutes more.1 tablespoon Italian seasoning, ¾ cup tomato sauce, 3 cloves garlic, Salt and pepper, 1 teaspoon red pepper flakes, 1 cup prepared cauliflower rice
- Turn off heat and stir in half of the fontina cheese and all of the parmesan. Spoon this mixture into the par-baked peppers. Top each one with remaining fontina.1 cup shredded fontina cheese, ¼ cup grated parmesan cheese
- Lower oven temperature to 350°F and bake for 20 to 25 minutes, until cheese is melted and pepper is soft and tender, and edges are starting to brown.
- Remove from oven and allow to cool for just a couple minutes. Sprinkle with fresh basil or parsley if desired and serve warm.Fresh basil or parsley for garnishing
Notes
- Fontina and parmesan cheeses are used here to add to the Italian flavorings in this stuffed pepper recipe, but feel free to substitute other cheeses. Mozzarella can be used instead of the fontina. Gouda, gruyere, or provolone are all fine substitutes for the fontina as well. Romano could also be used in place of the parmesan.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave, or in the oven at 350°F covered in foil, until heated through
Julia says
Husband scooted up his nose when I said I wanted to make these. He ate 2 of them and I had to refrain him from eating a 3rd one. I didn’t have fontina, so I added burrata on top and used a bit more Parmesan in the meat mixture. Will definitely make again!!!
Em Beitel says
That is so funny! We're so glad you both enjoyed it, Julia! Thank you so much for your comment!