Keto Stuffed Peppers

My keto stuffed peppers are a quick, easy, and healthy dinner recipe that comes together in less than 20 minutes! Filled with ground beef, cauliflower rice, and topped with melted cheese, everyone will beg for seconds! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 295kcal

Author Arman Liew

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.

Video

Notes

Air fryer and instant pot options are included in the post.

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.

TO REHEAT: Microwave them for 30-40 second intervals or reheat in a preheated oven until warm.

Nutrition