Low Carb Stuffed Bell Peppers

Low Carb Stuffed Bell Peppers

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. 

 

 

Quick Notes:  I’ve updated my original post with new pictures! This post contains affiliate links to my personal favorite items. Please read my disclosure statement for details. Thank you.

 

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.

 

keto-stuffed-bell-peppers

 

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!

 

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Ingredients

(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
  • Parsley
  • Garlic Powder
  • Salt & Black Pepper

 

Step-By-Step Instructions

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.

pressing liquid out of cauliflower rice

 

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.

skillet of beef cauliflower rice mixture

 

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).

filling bell peppers with beef cauliflower rice mixture

 

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!

low carb stuffed bell peppers

 

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.

 

Freezing Leftovers

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.

 

Make-ahead Instructions

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.

 

Meat Substitutions

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-peppers mykitchenserenity

Low Carb Stuffed Bell Peppers

Ground beef, tomato sauce, and cauliflower rice baked inside a delicious, nutritious bell pepper.
4.65 from 14 votes
Print Pin For Later Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 282kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

A) For softer bell peppers, cover with foil before baking. However, if you like your bell peppers to be really soft:  before filling them, place them in a pot of boiling water for a few minutes; remove from the pot, let cool, then fill with the ground beef mixture. Be sure not to boil them for too long or they'll be too flimsy.  Proceed with the rest of the instructions.
(B) Slow Cooker Method: Follow Steps 1-3 of the recipe card.  Place stuffed peppers in the crock pot.  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.
(C) Store cooked stuffed bell peppers in the refrigerator in an airtight container for up to 3 days.
(D) You can freeze these stuffed bell peppers for up to 3 months.
stuffed bell peppers nutrition label
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Nutrition

Serving: 1pepper | Calories: 282kcal | Carbohydrates: 13g | Protein: 26g | Fat: 14.9g | Saturated Fat: 6.9g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 484mg | Fiber: 5g | Sugar: 7g

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:

Hearty Low Carb Keto Chili

Low Carb Keto Pizza

Low Carb Oatmeal (Noatmeal)

Keto Chocolate Mug Cake

Stuffed Chicken Breasts

Spicy Roasted Cauliflower

Strawberry Cheesecake Squares

Broccoli Slaw

Buffalo Chicken and Bacon Wraps

Skillet Chicken Thighs over Cauliflower Rice

 

 

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.

 

ground beef, tomato sauce, and cauliflower stuffed bell peppers

 

 

 



31 thoughts on “Low Carb Stuffed Bell Peppers”

  • 4 stars
    This recipe is great I love it! Next time I think I will boil the peppers first for a few minutes to make sure they soften up 🙂

  • I am not sure what I did wrong but the inside of my peppers are still soggy. I cooked and drained meat, drained the cauliflower and dried my peppers.

    • Hi Christine. I’m sorry the recipe didn’t turn out quite right for you. I’ve given this much thought and I keep coming back to the cauliflower and how important it is to press out every single drop of liquid. Like I mentioned in my post, I use paper towels to help me press out the liquid. I place the cooked cauliflower rice in a mesh strainer, then I place several paper towels on top of the cauliflower, and use my fist to press very firmly on the cauliflower rice. I repeat this process, switching out the wet paper towels with new paper towels until there is no more liquid draining/dripping out of the strainer. I will edit my post to reflect in more detail how I press out all the liquid. Thank you for commenting and I hope one day you’ll give this recipe another try!

  • 5 stars
    Loved this recipe! I changed it up a little bit by adding sautéed onions, fresh garlic, and Italian seasonings. It was a huge success & my whole family Loved it!!

  • These are very delicious! My only complaint is that I just could not get the bell pepper to cook down any. It was very crunchy, but the inside was as absolutely divine !

    • Thanks for your comment, Danielle. I’m glad you liked the stuffed bell peppers (the filling is my favorite part, too). I’m not sure why the bell peppers would not get soft; did you cover them with foil while baking as the recipe suggested? However, if you like your bell peppers super soft, I would recommend placing them in a pot of boiling water for a few minutes before filling them with the ground beef mixture. Because of your helpful comment, I will add a note to the recipe card for much softer bell peppers. Hope you try the recipe again and have better luck!

  • I must state I didn’t soften or blanch peppers, nor squeeze out much liquid from cauli rice. These were phenomenal even with the crunch of peppers! My young adult daughter prefers raw veggies over cooked, plus she’s a slightly picky eater. I begged her to try just one, you’ll like it, trust me. Her exact words, “you’re right these are awesome”! Not too often kids tell parents when they are right lol. TY so much for sharing.

    • Thanks for the amazing comment, Adrienne! I’m so glad you and your daughter liked the peppers. Tell her I said hello and thanks. I agree…we don’t often have a kid agree with us lol. Cherish the moment!

  • I want to try these & my neighbor just gave me 2 bags of peppers, so I plan to freeze them. My question is, do I freeze them before baking, or after. It implies after, since the cooking time is less, but wanted to clarify. Thanks!

    • Hi Page! First, I would not blanch or boil the peppers (not sure if you were planning on doing that or not). 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. Like I said, bell peppers tend to get soft then they thaw so be aware that they will be soft and not crunchy. I’ll make a note of this in the post. Thanks!! Let me know how you like them!

  • I am going to try this tonight, and I am new to the low carb/keto lifestyle and am tracking macros. Can you please tell me what the nutrition facts are for this please! I’d really be so grateful!

  • 5 stars
    This was easy and absolutely delish! I did a half and half ground pork and beef. Husband would not even try cauliflower rice until he ate this without knowing! Definitely a repeat recipe. Thank you!

    • Rita, I’m so glad to know you and your husband enjoyed this recipe! Thank you for taking the time to comment. The next time I make this recipe, I’ll try half pork and half beef like you mentioned. 🙂

  • 5 stars
    Loved the Keto version of this recipe. Made this for dinner and it came out so amazing. I think I love it better with cauliflower rice. Didn’t feel over full when. done with meal.

  • 5 stars
    These stuffed peppers are just delicious. What a treat. I’m alone so I froze all the extras and if they are ok that way, I will have several meals.

    • Hi Beth! Thank you so much for your nice comment. I’m glad you liked the peppers. For your frozen peppers, when you are ready to eat them, let them thaw in the refrigerator then heat them in a preheated 350F oven for about 10-15 minutes or until thoroughly heated.  Keep in mind that frozen bell peppers tend to get soft when they thaw. I actually like them this way, lol. Have a great day!

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