Keto Stuffed Peppers
A cozy and filling low-carb dinner option, Keto Stuffed Peppers are filled with savory meat, cheese, and spices, perfect for a weeknight meal.
Ingredients
For the Peppers
- 4 pieces Bell peppers (any color) Red and yellow are sweeter, green is a classic.
For the Filling
- 1 pound Ground meat (beef, turkey, or chicken) Use ground chicken with extra seasoning if preferred.
- 1 cup Cauliflower rice Use fresh or frozen, squeeze water out if frozen.
- 1 small Onion Use less onion if watching carbs.
- 2-3 cloves Garlic Add extra green onion tops for flavor if preferred.
- 2 tablespoons Tomato paste or salsa Look for no-sugar-added salsa if using.
- 1 cup Cheese (cheddar and mozzarella mix) Pepper jack can be used for spice.
- 1 tablespoon Taco seasoning Check for added sugars or starch.
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Instructions
Preparation
- Heat the oven to 400 F. Lightly grease a baking dish.
- Prep the peppers by slicing them in half lengthwise and pulling out the seeds and white ribs.
- Pre bake the peppers for 12 to 15 minutes to soften.
Cooking the Filling
- In a skillet, cook the ground meat until browned, draining any excess grease.
- Add diced onion, minced garlic, salt, pepper, and low carb seasoning to the skillet.
- Stir in cauliflower rice and tomato paste/salsa.
- Mix in half the cheese until evenly incorporated.
Stuffing and Baking
- Generously pack the filling into the pre-baked pepper halves.
- Top with remaining cheese and bake for another 15 to 18 minutes until melted and bubbly.
- Allow to rest for 5 minutes before serving.
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Note
Keep the peppers from getting watery by pre-baking them. Adjust the spices in the filling for bold flavor. Prepare in advance and store separately for easy meal prep.