For extra flavor, consider adding a pinch of red pepper flakes to the beef mixture. Feel free to experiment with different cheeses. Mozzarella or a blend of Italian cheeses would also work well. To prevent the peppers from drying out, add a splash of water or broth to the bottom of the baking dish before roasting. These stuffed peppers are delicious served with a dollop of sour cream, a drizzle of olive oil, or a sprinkle of fresh herbs.
Keto Stuffed Bell Peppers
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS10
Reimagine your childhood favorite with this keto-friendly take on stuffed bell peppers! Bursting with savory ground beef, aromatic herbs, and a cheesy topping, these peppers deliver all the comfort without the carbs. A vibrant and satisfying meal that's both delicious and good for you.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol84 mg
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Fiber4 g
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Protein28 g
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Saturated Fat9 g
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Sodium474 mg
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Sugar5 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 375 degrees F (190 degrees C). (Prep time: 5 minutes)
02
StepHeat a large skillet over medium heat. Sauté cauliflower rice until heated through and slightly softened, about 5 minutes. Set aside.
03
StepHeat olive oil in another large skillet over medium-low heat. Sauté onion and garlic until fragrant and translucent, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, 5 to 7 minutes.
04
StepWhile the beef cooks, prepare the bell peppers: trim the tops and remove the seeds and membranes. If necessary, trim a small slice from the bottom of each pepper so they stand upright. Be careful not to cut through the bottom; if this happens, use extra cheese to seal any holes.
05
StepStir together the sautéed cauliflower rice, diced tomatoes, 1/2 cup of the Parmesan cheese, tomato sauce, and chopped parsley into the cooked ground beef mixture. Season generously with salt and pepper. Cook for 2-3 minutes.
06
StepDivide the beef mixture evenly among the prepared bell peppers. Arrange the stuffed peppers in a baking dish or on a sheet pan.
07
StepTop each pepper with the remaining 1/4 cup of Parmesan cheese.
08
StepRoast in the preheated oven until the peppers are tender and the cheese is melted and lightly golden, 25 to 35 minutes.
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RECIPE REVIEWS
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Please Rate
Benny Wolff
Jun 30, 2025I've made these twice now and they're a hit every time. The cauliflower rice is a great substitute.
Zelda Williamson
Jun 27, 2025My kids are picky eaters, but they actually ate these! That's a win in my book.
Fae Hand
Jun 25, 2025A great weeknight meal. I prepped the peppers and filling the night before and it saved so much time.
Kayley Aufderhar
Jun 25, 2025I'm not even on a keto diet and I loved these. So much better than regular stuffed peppers!
Damion Tillman
Jun 23, 2025These were amazing! So flavorful and easy to make. My family loved them!
Sydni Mosciski
Jun 21, 2025Really loved the parsley in this recipe. Brought out a lot of freshness to the stuffed peppers. Will make again!
Kiera Nienow
Jun 20, 2025These were so good, I actually preferred the cauliflower rice texture over regular rice. Unexpectedly great!
Willis Grady
Jun 20, 2025I used ground turkey instead of beef and they were still fantastic! A bit lighter, which I appreciated.
Adrianna Mertz
Jun 18, 2025I tried this recipe with a mix of mozzarella and parmesan and it gave a fantastic cheesy pull!
Boris Hansen
Jun 14, 2025I added some mushrooms to the filling and it was delicious! Thanks for the recipe!