Keto Stuffed Peppers are one of our family’s favorite dinners, it has something for everyone and the kids love that it’s topped with plenty cheese! It’s great for those of you on a Keto diet as it’s a naturally low carb recipe, packed with healthy vegetables, plus it has only about 8g net carbs per serving.
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Easy way to Make Keto Stuffed Peppers
Start by preheating the oven to 400°F. While it’s heating up you can go ahead and prep the bell peppers.
All you need to do is cut the tops off and scoop out the seeds and insides of the bell pepper, I used a spoon to do it. You don’t usually cook the tops so I cut them up and keep to use in a salad later rather than throw them away.
Once the oven has come to temperature you can cook the empty bell pepper shells for about 15 minutes. Simply pop them into an oven proof baking dish and place in the oven on the middle shelf
While the bell pepper shells are cooking you can cook the bell pepper stuffing on the stove. You can add a little oil to a skillet and brown the onions first and then set aside.
Next, add the ground beef to the skillet and brown until it’s cooked all the way through. I use 90/10 ground beef so I see no need to drain it afterwards.
Once you’ve cooked the beef and onions simply add them to a large bowl. Set aside 1/3rd cup (80mls) of tomato sauce for topping the stuffed peppers and then add the other 2/3rds cup to the bowl along with the remaining stuffing ingredients including, Italian Seasoning, fresh parsley, salt, pepper, chopped mushrooms, garlic, and Worcestershire sauce. Mix together really well.
I found that my pre-cooked bell pepper shells had a little liquid pooling in the bottom of each so if yours have that too simply pour it out.
All you need to do now is evenly divide the meat mixture into each bell pepper shell and bake in a 350°F for about 35 minutes or until the pepper shells are soft enough to your liking.
After 35 minutes you can remove the peppers from the oven and top with the cheese. Use any cheese you like, we used mozzarella, and then bake for about another ten minutes until the cheese is nice and melty!
Low Carb Stuffed Peppers FAQ’s
How long do they take to cook? About 15 minutes to pre-cook the empty bell pepper shells and then a further 45 minutes in the oven for a total of one hour.
Do I drain the ground beef after it’s cooked? I don’t ever drain it, I think you’re pouring all the flavor down the drain! If you are concerned about excess fat then make sure you use lean ground beef and you shouldn’t have any issues.
Can I make them ahead of time? you sure can! you can make them as written and simply reheat them. Or, you can cook the ground beef stuffing mixture and it will keep in the fridge for three to four days and then you can stuff and bake the peppers on the day you want to serve them.
What’s the best way to reheat them? The best way is to reheat them in a hot oven at 350°F until they are hot in the middle. Or you can simply do it in the microwave which is the way that I usually do it as it’s much faster.
How many net carbs per serving? I calculate one stuffed bell pepper per serving, which has 12 grams total carbs and 8 grams net carbs. Green bell peppers have the lowest carbs, red, yellow, and orange bell peppers have a little more carbs.
More Keto Dinners
Keto Stuffed Peppers – Italian Style
- 1 lb Lean ground beef (90/10)
- 2 tbsp Olive oil
- 6 Bell peppers
- 1/2 cup Onion , 60g – finely chopped
- 1 cup Tomato sauce
- 2 tbsps Italian Seasoning
- 1 tbsp Fresh parsley , finely chopped
- 1.5 tsp Salt
- 1 tsp Ground black pepper
- 6 oz Mushrooms (4 large) , finely chopped
- 3 cloves Garlic , chopped
- 1 tbsp Worcestershire sauce
- 1 cup Mozzarella cheese
Preheat your oven to 400°F
Cut the tops off the Bell peppers and using a spoon scoop out the seeds and stems from each pepper.
Place each Bell pepper into an oven proof dish and bake them for 15 minutes, then reduce the oven temperature to 350°F
Add 1 tbsp olive oil to a skillet and saute the onions until they are golden brown, then set aside.
Add remaining tbsp olive oil to the same skillet and brown the ground beef until it's fully cooked.
Set aside 1/3 cup (80mls) of tomato sauce for topping the stuffed peppers.
Mix the cooked ground beef, onions, Italian Seasoning, fresh parsley , salt, pepper, finely chopped mushrooms, garlic, Worcestershire sauce, and 2/3 cup tomato sauce.
The pre cooked empty peppers may have liquid in the base, if so simply pour it out before you stuff them.
Stuff the bell peppers with the tomato and meat mixture and place upright into an ovenproof baking dish.
Spoon over 1 tbsp tomato sauce onto the top of each pepper.
Make sure you have reduced the oven to 350°F and then cover the peppers with foil and bake for 35 minutes.
Remove the peppers from the oven and top with the cheese, bake for a further 10 minutes or until cheese is bubbling. Serve hot and add more salt and pepper to taste.
Servings – Assumes one stuffed pepper per person. Nutrition label is based on using green bell peppers. About 8g net carbs per serving.
Bell Peppers – If you are looking for the lowest carb option then you want to choose green bell peppers as they have fewer carbs than other colors.
Cheese Topping – we used mozzarella but you can use any cheese you like.
Make Ahead – We’ve made this recipe several times and you can easily make it and reheat it in the microwave. Or, you could make the ground beef part ahead of time and keep it in the fridge for a day or two until you are ready to bake the peppers.
Storage – will keep in the fridge for three to four days.