These low carb stuffed bell peppers are filled with ground beef, creamy tomato sauce, and cauliflower rice. Topped with mozzarella cheese and baked to perfection! This is an easy low carb meal you can make any day of the week.
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Welcome to My Kitchen Serenity! Cauliflower. Who knew it would become the most versatile vegetable for the low carb and keto diet. You can make just about anything with cauliflower from mashed cauliflower to pizza crusts! Cauliflower rice is a healthy, excellent replacement for regular, starchy rice.
Stuffed bell peppers have been popular for a long time. And now for low carb and keto eaters, they’re a great healthy choice as cauliflower rice replaces traditional rice.
This is one of my favorite keto ground beef recipes. My other favorites are my Low Carb Lasagna Stuffed Portobello Mushroom recipe and my Stuffed Spaghetti Squash recipe. Both recipes have a meaty, hearty filling that’s served inside a vegetable! Both are high protein low carb dinner recipes that you’ve got to try!
(scroll down to the printable recipe card for complete details)
- Ground Beef – 90/10 or 80/20
- Cauliflower Rice – use frozen cauliflower rice
- Bell Peppers – there are fewer carbs in green peppers than yellow and red
- Tomato Sauce – no sugar added
- Sour Cream – full fat
- Shredded Mozzarella Cheese
- Garlic Powder
- Salt & Black Pepper
This low carb main dish recipe uses hamburger meat but you can use ground turkey or even ground sausage. This recipe also uses frozen cauliflower rice which is super convenient. I’ve recently discovered a muffin pan works well to hold the stuffed bell peppers upright. I personally like this jumbo muffin pan but a regular casserole dish works well, too.
Step 1. Cook the ground beef until done and drain the grease. While the ground beef is cooking, steam the cauliflower rice in the microwave. Use the kind you steam in the bag.
VERY IMPORTANT: After the cauliflower has cooked, you must press out as much liquid as possible. Place the cooked cauliflower rice in a mesh strainer, then place several paper towels on top of the cauliflower and use your fist to press very firmly on the cauliflower rice. Repeat this process, switching out the wet paper towels with dry paper towels until there is no more liquid draining/dripping out of the strainer.
Step 2. After you’ve cooked and drained the ground beef, add the remaining ingredients (cauliflower rice, tomato sauce, sour cream, and seasonings). The sour cream makes the ground beef-cauliflower mixture so rich and creamy! At this point, check the flavor and add additional seasonings if desired.
Step 3. Cut the tops off of 5-7 large bell peppers and remove the seeds. Add the seasoned, creamy cauliflower rice and meat mixture into each bell pepper, fill all the way to the top! (see Recipe Card Notes if you prefer very soft peppers, not firm like these).
Step 4. Place the peppers on a baking dish or in a muffin pan. Bake for about 20-25 minutes. (Cover before baking for softer bell peppers). Top each bell pepper with mozzarella cheese and bake for another 5-10 minutes or until cheese is slightly browned.
Tips: You could also use the broiler for a few minutes to get the cheese nicely browned. We love mozzarella cheese or the Italian blend for this recipe.
These hearty, low carb stuffed bell peppers are excellent comfort food and make great leftovers!
Each serving has approximately 8 net carbs according to the brands that I used for this recipe.
Expert Tips and FAQs
Storing Leftovers in the Fridge
Store cooked stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18 piece set of glass food storage containers with snap locking lids.
You can freeze leftover stuffed bell peppers for up to 3 months. Make sure they are stored in an airtight container like a freezer bag and be sure to write the date on the bag for an easy reminder when they went into the freezer. When you’re ready to eat them, let them thaw in the refrigerator then heat them in a preheated 350 oven for about 10-15 minutes or until thoroughly heated. Note: Frozen bell peppers tend to get soft when they thaw. Please note they won’t be firm or crunchy.
Yes, but do not blanch or boil the peppers. Frozen bell peppers tend to get soft after they thaw. After making the filling, let the filling completely cool. Then you can stuff the peppers (don’t bake them) and freeze them. Store them in a ziplock bag or some other kind of airtight container. Then, when you’re ready to eat them, thaw the peppers in the refrigerator. They may take up to 24 hours to thaw in the refrigerator. Once thawed, bake as directed. Again, frozen bell peppers tend to get soft when they thaw. Please note they won’t be firm or crunchy.
Slow Cooker Method
Follow Steps 1-3 of the recipe card. Place stuffed peppers in the slow cooker. Cover and cook 4 hours on low (5 hours for a much softer pepper). Add the cheese, cover, and cook for another 15 minutes or until cheese is melted.
As stated in the recipe card, you can use ground sausage instead of ground beef. You can also use ground pork, ground chicken, or ground turkey.
Tomato Sauce Substitution
If you don’t like tomato sauce, you can substitute 8 oz of cream cheese. Eight ounces of cream cheese has 1 net carb per serving, according to the brand you use.
Low Carb Stuffed Bell Peppers
- 1 lb Ground beef, cooked and drained
- 12 oz Cauliflower rice, steamed and drained
- 5-7 Large green bell peppers
- 2 ea 8-oz cans Tomato Sauce
- 1/2 cup Sour cream
- 1/2 cup Shredded cheese, mozzarella or Italian blend
- 1 tbsp Parsley
- 1/2 tsp Garlic powder
- Salt and pepper to taste
- Cook the ground beef until done and drain the grease. While the ground beef is cooking, steam the cauliflower rice in the microwave. VERY IMPORTANT: After the cauliflower has cooked, you must press out as much liquid as possible. Place the cooked cauliflower rice in a mesh strainer, then place several paper towels on top of the cauliflower and use your fist to press very firmly on the cauliflower rice. Repeat this process, switching out the wet paper towels with dry paper towels until there is no more liquid draining/dripping out of the strainer.
- Combine the ground beef and cauliflower rice. Add the tomato sauce (use the tomato sauce with basil, garlic, and oregano for added flavor but check carb content), sour cream, and seasonings. Mix well. Check the flavor and add additional seasonings if desired.
- Wash and dry bell peppers. Cut the tops off the bell peppers and remove the seeds and white membrane. Fill the peppers with the ground beef mixture and place in a baking dish or muffin pan. SEE RECIPE NOTES BELOW FOR SOFTER BELL PEPPERS.
- Bake, uncovered, at 350 for 20-25 minutes. For softer bell peppers, cover with foil before baking (see note below). Remove from oven, and top with cheese. Return to the oven for another 5-10 minutes to melt the cheese. Use the broiler to brown the cheese to your liking.
Nutritional Information Source: HappyForks.com
If you try this recipe, let me know. I’d love to hear from you!
Please try these easy Low Carb & Keto recipes from My Kitchen Serenity:
Notes: Different brands will vary on the net carbs so keep that in mind. For the most part, they should be fairly close. Use a site like HappyForks.com, MyFitnessPal.com, or FatSecret.com to figure out this information based on the brands or ingredients you used.
Now the legal stuff (because my mama didn’t raise a fool): Please note that I am not a medical or nutritional professional. I am simply sharing my personal favorite recipes on this blog. Please consult with your physician before starting any diet or exercise program. I provide net carb information for my low carb recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.