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    Home » Low Carb and Keto » Keto Stuffed Bell Peppers

    Keto Stuffed Bell Peppers

    Published: Feb 4, 2023 by Anne Clark · This post may contain affiliate links · 35 Comments

    Jump to Recipe Print Recipe

    These keto stuffed bell peppers are filled with ground beef, creamy tomato sauce, and cauliflower rice. Topped with mozzarella cheese and baked to perfection!  Ready to eat in under 1 hour! 

    Cauliflower.  Who knew it would become the most versatile vegetable for the low carb and keto lifestyle.  You can make just about anything with cauliflower from mashed cauliflower to pizza crusts!  

    Cooked stuffed bell pepper on green plate with fork.  Additional baked bell peppers in background in a white baking dish.

    Why You'll Love Them

    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.

    Easy protein substitution - you can swap out the hamburger meat and 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 baking dish works well, too.

    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! For a change of pace, a cup of low carb soup fits the bill.  Try my Instant Pot Creamy Asparagus Soup.  All are gluten free.

    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 - use the full fat sour cream

    Shredded Mozzarella Cheese - or use a cheese blend such as Italian blend

    Seasonings - parsley, garlic powder, salt, and pepper

    How to Make Them

    Here's a quick summary of the instructions. Please follow the recipe card when making these stuffed bell peppers!

    Photo collage of recipe steps.

    Step 1. Steam the cauliflower rice in the microwave. Press out all the liquid. Set aside. Cook the ground beef and drain the grease.

    Step 2. Add the remaining ingredients (cauliflower rice, tomato sauce, sour cream, and seasonings) to the ground beef. At this point, check the flavor and add additional seasonings if desired.

    Step 3. Cut the tops off of 5-7 large bell peppers, remove the seeds, and fill with the seasoned, creamy cauliflower rice and meat mixture (Blanch or boil the peppers before stuffing if you prefer tender peppers).

    Step 4. Place the peppers on a baking dish or in a muffin pan. Bake for about 20-25 minutes. Then, top each bell pepper with mozzarella cheese, and bake for another 5-10 minutes or until cheese is slightly browned.

    You could also use the broiler for a few minutes to get the cheese nicely browned.

    Recipe Tips

    • 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.
    • Green bell peppers are available year round at the grocery store but peak season runs from July through September.
    • The sour cream makes the ground beef-cauliflower mixture so rich and creamy!
    • These hearty, low carb stuffed bell peppers are excellent comfort food and make great leftovers!
    • Do you have a garden full of bell pepper?  Check out this article from My Frugal Home, here's the link How To Freeze Peppers.  

    Frequently Asked Questions

    How long will stuffed bell peppers last 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.

    Can you freeze stuffed peppers?

    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.

    Can you make these ahead of time?

    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.

    Can you cook stuffed peppers in a slow cooker?

    Yes! Follow Steps 1-3 of the recipe card.  Add ½ teaspoon olive oil to the bottom of the slow cooker.  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 or ground chicken.  Low carb stuffed peppers with ground turkey is another outstanding option!

    Tomato Sauce Substitution

    If you don't like tomato sauce, you can substitute 8 ounces of cream cheese.  Eight ounces of cream cheese has 1 net carb per serving, according to the brand you use.

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    If you'd like more easy recipes sent straight to your email, subscribe and get a free 5-day meal plan! How easy is that!

    If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.

    Recipe

    low-carb-stuffed-peppers mykitchenserenity

    Keto Stuffed Bell Peppers

    Ground beef, tomato sauce, and cauliflower rice baked inside a delicious, nutritious bell pepper.
    4.63 from 27 votes
    Print Pin For Later Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 310kcal
    Author: Anne Clark | My Kitchen Serenity

    Equipment

    • Large Saute Pan
    • Large knife
    • Cutting board
    • large bowl
    • Mesh strainer
    • measuring spoons
    • Baking pan or muffin pan

    Ingredients

    • 1 pound Ground beef, cooked and drained
    • 12 ounces Cauliflower rice, steamed and drained
    • 2 8-oz cans Tomato Sauce
    • ½ cup Sour cream
    • 1 tablespoon Parsley
    • ½ teaspoon Garlic powder
    • Salt and pepper to taste
    • 5-7 Large green bell peppers
    • ½ cup Shredded cheese, mozzarella or Italian blend
    Prevent your screen from going dark

    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.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1pepper | Calories: 310kcal | Carbohydrates: 12g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 541mg | Potassium: 838mg | Fiber: 4g | Sugar: 7g | Vitamin A: 933IU | Vitamin C: 113mg | Calcium: 115mg | Iron: 3mg

    This recipe was originally published in 2018 and was updated in 2023.

    Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.

    « 15 Valentines Day Truffles Recipes
    Keto Chocolate Mug Cake »

    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

    Reader Interactions

    Comments

    1. Rita Mitchell

      January 20, 2020 at 11:39 am

      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!

      Reply
      • MyKitchenSerenity

        January 20, 2020 at 1:56 pm

        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. 🙂

        Reply
    2. Zandy Long

      March 09, 2020 at 5:42 pm

      5 stars
      Awesome! Husband says it's a keeper!

      Reply
      • MyKitchenSerenity

        March 09, 2020 at 7:45 pm

        Thanks for your comment, Zandy! I’m so glad you and husband liked the peppers!

        Reply
    3. Rebeca Olivas

      April 04, 2020 at 12:48 pm

      5 stars
      Very delicious and fast!

      Reply
    4. Susan Crayton

      May 06, 2020 at 7:37 pm

      I must be missing it what temperature do I set the oven at?

      Reply
      • MyKitchenSerenity

        May 06, 2020 at 7:52 pm

        Hi Susan. It's 350F (step 4 in the recipe card). Thanks! I hope you enjoy the peppers 🙂

        Reply
    5. MerriDee

      May 18, 2020 at 3:05 pm

      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.

      Reply
      • MyKitchenSerenity

        May 18, 2020 at 5:19 pm

        Thank you for your rating and comment, MerriDee! I'm so happy you liked the stuffed peppers!!

        Reply
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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at Anne@mykitchenserenity.com. 

    I’d love to hear from you!

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