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My keto stuffed peppers feature juicy ground beef, tender cauliflower rice, and heaps of melted cheese. They’re healthy and can be made in 3 cooking methods! 3 grams net carbs.
Need more keto weeknight dinner ideas? Try my keto stir fry, keto pork chops, and keto jambalaya next.
On the rare occasion, I don’t feel like cooking an elaborate meal for my family, I resort to quick, low-effort dinners…like my keto stuffed pepper recipe.
Featuring taco-seasoned ground beef, fluffy cauliflower rice, and generous portions of cheese, everything gets stuffed into bell peppers and baked until they’re soft and soak up every bit of flavor.
Table of Contents
Why I love this recipe
- A healthy recipe. We’re talking fiber-packed veggies, lean ground beef, and just enough cheese to satisfy without weighing you down.
- Low-effort. Granted, you’ll have to cook the beef and veggies, but once you stuff the peppers, the oven does most of the work.
- Deceptively filling. It may sound like a light dish, but one or two stuffed peppers are plenty satiating–just ask my family!
- Suitable for veggie-haters. If you’re trying to get a family member to eat more veggies, this recipe is for you.
- Air fryer and Instant Pot methods included. While I prefer the traditional oven method, I included other options for a more convenient recipe.
Ingredients needed
- Bell peppers. I used a combination of yellow, red, and green bell peppers. Try to use ones of equal size so they cook at the same time.
- Olive oil. To sauté the filling.
- Onion. Finely chopped.
- Ground beef. I prefer lean ground beef (AKA 80/20 or 80% lean, 20% fat) as it keeps the recipe low-fat but high-protein. If you use 70/30, drain the excess grease from the beef.
- Taco seasoning. I love adding some homemade keto taco seasoning to give this dish a Mexican spin. For a non-Mexican version, use Italian seasoning.
- Canned diced tomatoes. Make sure there’s no added salt or sugar. Alternatively, use homemade marinara sauce.
- Cauliflower rice. Traditional stuffed peppers are made with rice, but cauliflower rice is just as satisfying. It will need to be steamed in the microwave until tender.
- Cheese. Half will be in the filing, and half will be baked on top. I used a Mexican three-cheese blend, but mozzarella cheese or cheddar cheese also works.
How to make keto stuffed peppers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease a baking dish. De-stem and de-seed the peppers, then slice them in half and place them in the dish.
Step 2- Cook the filling. Sauté onions in an oiled skillet, then cook the beef until no longer pink. Add the seasoning and tomatoes and simmer until thick. Turn the heat off. Stir in the rice and most of the cheese.
Step 3- Bake. Pour the filling mixture into each stuffed bell pepper, sprinkle with the remaining cheese, and bake until the cheese melts and the peppers are fork-tender.
Alternative cooking methods
I like the classic oven-baked method, but depending on how much time you have, you may prefer the air fryer or Instant Pot.
Air fryer method. Almost identical to my air fryer stuffed peppers! Place the prepared stuffed peppers in an air fryer basket and cook at 200C/400F for 10 minutes or until the peppers are tender.
Instant pot method. Place the trivet into the pressure cooker, then add the filled peppers minus the cheese topping. Cook on High for 10 minutes. Remove the lid, add the cheese, and place the lid back on top. Let the peppers sit for five minutes or until the cheese melts.
Arman’s recipe tips
- Pat the cauliflower rice VERY well. You don’t want any excess liquid going into the peppers. Otherwise, they’ll become soggy.
- Make them ahead of time. Prepare and stuff the peppers with the cooked filling, then cover the baking dish in aluminum foil and freeze for up to 1 month. When you’re ready to bake, let it thaw overnight in the fridge, then bake as directed.
- Add veggies, like minced garlic, spinach, or mushrooms.
- Swap the protein. Use ground turkey, ground chicken, or chopped-up Italian sausage (omit the taco seasoning for the latter).
Storage instructions
To store: Leftovers should be stored in the refrigerator in an airtight container for 4-5 days.
To freeze: Place cooled stuffed peppers in a freezer-safe container and store them in the freezer for up to 6 months.
Reheating: Microwave them for 30-40 second intervals or reheat in a preheated oven until warm.
Frequently asked questions
This keto stuffed peppers recipe yields 5 grams of net carbs per serving. Using cauliflower rice instead of white or brown rice cuts down the carbs considerably.
Green bell peppers have the lowest carbs, followed by red peppers and yellow peppers. However, the difference is very minimal, so use whatever you have on hand.
Bell peppers don’t need to be blanched before stuffing them. They naturally soften during the cooking process.
More low carb dinner recipes
- Keto beef stroganoff
- Keto cheeseburger casserole
- Keto taco casserole
- Keto chicken casserole
- Or any of these keto dinner ideas
Keto Stuffed Peppers
Video
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 lb lean ground beef
- 2 tablespoons keto taco seasoning
- 1 15 oz can diced tomatoes in their juices
- 1 cup cauliflower rice steamed
- 2 cups shredded cheese divided
Instructions
- Preheat the oven to 190C/375F. Lightly grease a large baking dish.
- Slice the tops of the bell peppers off, and de-seed them, and remove excess membranes. Slice each bell pepper in half and place them in the lined dish.
- In a large non-stick pan, heat up your olive oil on medium. When hot, add your onions and sautee for around one minute. Add your ground beef and cook until no longer pink. Add the taco seasoning then pour in the can of diced tomatoes along with the juices. Let simmer for 1 minute.
- Remove the pan from the heat. Stir in the steamed cauliflower rice and one cup of shredded cheese.
- Evenly distribute the filling amongst the bell pepper halves and top with remaining cheese.
- Bake the stuffed peppers for 20-25 minutes, until the cheese is melted and the bell peppers are tender.
- Remove the stuffed peppers from the oven and serve immediately.
So good! Used ground turkey, 2 10oz cans of original rotel, 1 10 oz Green Giant cauliflower rice (cooked), and 1 packet of low sodium Old El Paso taco seasoning because I already had those items. Cooked for 24 minutes then broiled on high to brown the cheese. I liked that the peppers still had some structure. Needed salt but maybe because I used low sodium seasoning.. so finished with a sprinkle of garlic salt. Thank you so much for this easy to follow and make recipe!
Very delicious. Keep in mind that if you prefer soft peppers you’ll need to bake for double the time. Also, I would definitely salt the peppers prior to filling.
Thanks!
Delicious. Next time, i will lightly steam the peppers before filling. Took about 50 minutes to get the crisp tender if you don’t
I had make twice. My husband love them.
This recipe tasted awesome! The only issues I had was that there were no measurements for the taco seasoning (I just went with 1 teaspoon of each ingredient), and the timing of 25 minutes at 375 was not accurate, I ended up cooking the stuffed peppers for 40 minutes.
Hi Brenda! Sorry will fix that! The cooking time does differ based on the size of your peppers 🙂
Our favorite recipe.
Hi! I’m planning on stuffing the peppers whole instead of slicing them in half.
Will I need to adjust the cooking time?
Also, do I need to cover the peppers with foil during any of the cooking time?
Thanks so much!
Hi Heather! You can cover them but let them broil without for the last 10 minutes. I think the cooking time may need to be increased by 5-10 minutes.
I loved this recipe! It was delicious. I did the Italian version and look forward to making the taco seasoning version. I also can’t wait to make more of your recipes. I am pre diabetic, and had an A1C at the upper limits recently, and you’ve helped with me making the transition to a restricted carb diet easy and without making me feel hungry or deprived. Thank you.
This is not how I’ve made stuffed bell peppers in the past but I think it is now my newest favorite and will cook it again.
Great recipe! One of my favorite Keto dishes!
Why could I just slice the peppers and put them on the bottom of dish and put the meat mix on top with cheese. I like making zucc, boat do you do that too.
Yes, that is fine!
Easy! Takes a little longer than the suggested prep time, but we’ll worth it. Added some extra chili powder ( 1 Tbsp) for a little extra kick. Or add hot sauce on top.
Great with a salad or steamed vegetables.
Always happy with this guys recipes!!!!
Delivious and easy approach to stuffed peppers. Thanks.
Excellent dish will make it again, added some spices and Jalapeños peppers
Easy and delicious recipe.
Yummy! Yummy! Yummy! My husband and I loved it.
Taste amazing and even kids love them
Delicious and easy to make. My husband and brother-in-law loved it.
Very tasty. I made the taco seasoning that was listed in the description..🫑Will make again.
I just made these and they’re very good. I just wanna know how many carbs are in them??
Check out the recipe card 🙂
Very tasty, but the peppers were a little too firm, I will Blanche next time. I also added 8 oz tomato sauce because we prefer a bit more broth
This recipe was fabulous and easy to prepare. My husband loved it. I didn’t have crushed tomatoes on hand so I used tomato sauce instead. This definitely will go into heavy rotator in ou hom.
I LOVE that you tend to include vegan options in your recipes!!!💖
new member, making stuffed peppers. look yummy
looks like just the right dish for pot luck dinner,
Left over roast beef or lamb add to stuffed peppers .Or stuff big tomatoes delicious
Finally!
I have been searching for a keto stuffed peppers recipe that I truly enjoy and after numerous recipes that fell short in in flavor, this is it!
Thank you for this delicious recipe.
Your keto taco seasoning is perfection.
Second time making this. Used Quinoa instead of Cauliflower rice.
Turned out great. My son is on keto and lactose intolerant.
I used lactose free cheese. No one even know.
I became disabled a few years back and with that pandemic/Covid crisis going on I have become somewhat housebound. My new life includes an internet addiction for news, interest articles and recipes. Somehow I stumbled across your website and I LOVE it! So many good recipes for low carb everything because, being a diabetic for over 60 years, I have to eat low carb but not that trending Keto lifestyle. I looked at a lot of your recipes and I am hooked! So many good recipes located on one website. Making the keto-stuffed green peppers tonight as my pepper plants over produced this year! Thanks for all your recipes and cooking hints!
Wishing you the very best of health, and hope you enjoy the recipes.
Delicious and easy to make. My husband and brother-in-law loved it.
This was a fab, super easy recipe. Defo have a new follower, whole family loves them and took no time at all, and lots of yummy leftovers for tomorrow.
Can I use frozen cauliflower riced or thaw first?
Thaw it first 🙂
Made these tonight for dinner. They were way beyond my husband and my expectations!!! Much better than the one’s I used to make before we had to go to low carb foods. I even made my own homemade cauliflower rice for the peppers. It was amazing too. The only thing I did different in this recipe… I boiled my peppers just long enough to soften them up a bit. The recipe is amazing!!!
Excellent Keto recipe!! Very easy to make and honestly can’t even tell its Cauliflower rice and not white rice. I’ll be honest… I minced up 1 medium size garlic clove and added it in with the onions. Other than that, I followed the recipe!
Outstanding recipe .. next time and there will be one I would like to add some corn and black beans .. your thoughts ??
Randy
Sounds fantastic!!
Really delicious recipe for stuffed peppers!!!
This was super easy and delicious! I only had fajita seasoning and fire-roasted tomatoes on hand but it worked out fine. This will be my go-to recipe! I air-fried my stuffed bell peppers at350 degrees for 18 mins.
Thank you, Arman, for this easy recipe that tastes great! I will definitely make this on a regular basis! Your suggestions and possible variations are also very helpful.
A new favorite recipe! I shared 1 pepper with my cousins husband and he absolutely loved it, he said he normally doesn’t even like cauliflower and loved this he was surprised. While this recipe was yummy alone I topped this with sour cream.
This says a lot because I’m kinda a picky eater😂
As always a 5-star recipe from your site! This was so incredibly delicious, even my son gobbled it down. (After kicking the pepper to the curb first. LOL) He simply grabbed a few of my 0-carb tortillas and filled three of them with one pepper’s worth of filling. I had a bit extra filling left over because I used 1.5lbs of ground Turkey, and I’m all giddy just thinking of the delicious tortillas I’ll make for lunch tomorrow. Such an incredibly versatile dish and so very tasty. Thank you!!
Tried these tonight, very good! I’ve been making them since I was hard core lazy keto. I add a little Worcestershire sauce for a beefier flavor and add a slice of provolone on top of the shredded cheese to seal them in. You could also make the recipe for half the beef, I had a lot left over! Thank you!
these look delish! I am sending this to my friend who has an abudance of peppers at the moment. hope all is well with you.
Thank you!
Love your recipes! Can I please suggest for you to make more breakfast food? Thank you!
Already got tons of them- Check them out here- https://thebigmansworld.com/category/healthy-breakfasts/