Keto Stuffed Peppers

These 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!

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 295kcal

Author Arman

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.

Notes

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

TO STORE: Leftovers should be stored in the refrigerator, completely covered, or in a sealed container. Some moisture will begin to form, but that can be removed when you reheat it. They will keep well for up to 5 days.

TO FREEZE: Place cooled stuffed peppers in an airtight container and store them in the freezer for up to 6 months.

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

TO MAKE AHEAD: Prepare everything as instructed then cover the baking dish with aluminum foil (tin foil). Place it in the freezer for up to 1 month. When ready to cook, remove from the oven and bring it to room temperature, then cook as instructed.

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