Delicious keto stuffed peppers are an easy-to-make, healthy dinner recipe. Bell peppers filled with ground beef and cauliflower and topped with melted Edam cheese, yum!
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Keto stuffed bell peppers with ground beef come together quickly but have enough punch to impress the pickiest eaters. Even those not following a low carb diet are going to absolutely LOVE this recipe!
Enriched with cauliflower rice for extra fiber and vitamins, it’s a lovely family meal that will make any dinner feel extra special.
Why You'll Love Keto Stuffed Bell Peppers
- Only 5.6 grams of net carbs!!
- Visually stunning and tastes amazing
- Packed with fiber and vitamins
- Simple and easy to make
Keto Stuffed Peppers Ingredients
You'll only need 9 key ingredients to make these easy low carb stuffed bell peppers.
- Bell peppers - medium or large-sized bell peppers of your choice. You can cut them lengthwise or remove the tops to fill.
- Ground beef - lean ground beef works best for this recipe as it reduces the moisture content and total fat.
- Cauliflower - you'll need some grated cauliflower 'rice' to add to the ground beef.
- Cheese - our stuffed bell peppers are topped with grated Edam, our Gouda cheese.
- Tomatoes - you can use crushed canned tomatoes or tomato puree for this recipe, whatever you have available.
- Olive oil - we used olive oil, but any vegetable oil will work.
- Seasonings - we used garlic powder, dried basil, mild paprika, sea salt, and freshly ground black pepper for this recipe.
How To Make Keto Stuffed Peppers
Step 1
To get started, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Step 2
Take a frying pan and add the olive oil over high heat. Sauté the ground beef for 3 to 5 minutes, seasoning with sea salt, black pepper, garlic powder, paprika, and dried basil. Add the crushed tomatoes and continue to cook for another minute.
Step 3
Remove the pan from the heat and mix in the grated cauliflower. Stir everything together well until fully incorporated.
Step 4
Wash and cut the bell peppers lengthwise or remove the tops to make cups. Remove the seeds to make them hollow, and arrange them on a baking pan.
Step 5
Fill each bell pepper with the ground beef mixture and top with grated Edam cheese.
Add about half a cup of water to the bottom of the baking pan to make sure the stuffed peppers stay moist while baking.
Step 6
Bake for 25 to 30 minutes until the peppers are tender. Add more water to the bottom of the pan if needed while baking.
Step 7
Serve hot, and enjoy!
Storage Instructions
- In the fridge: leftover stuffed peppers can be kept in an air-tight container in the refrigerator for up to 5 days.
- In the freezer: you can freeze these stuffed peppers by storing them in airtight freezer-proof containers where they'll keep for up to 6 months.
- How to reheat: whether frozen or from the fridge, place in the microwave for 30 seconds at a time until heated all the way through. You can also warm them up in a preheated oven.
More Keto Ground Beef Recipes
Looking for more delicious low carb recipes using ground beef? Try some of our favorites:
- Ground Beef Cauliflower Curry
- Beef Stroganoff with Mushrooms and Sour Cream
- Chinese Cabbage Stir Fry
- Philly Cheesesteak Casserole
📖 Recipe
Keto Stuffed Peppers with Ground Beef Recipe
Ingredients
- 6 Bell Peppers any colors
- 2 cup Ground Beef
- 1 cup Cauliflower grated
- 1 cup Edam or Gouda Cheese grated
- 1 cup Canned Crushed Tomatoes or Tomato Puree
- 2 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Basil
- 1 teaspoon Mild Paprika
- Sea Salt and Freshly Ground Black Pepper to taste
Instructions
- Preheat the oven to 350°F (180°C).
- Heat the olive oil in a frying pan and sauté the ground beef for 3-5 minutes over high heat, seasoning with salt, pepper, garlic powder, paprika, and dried basil. Add the crushed tomatoes and cook for another minute.
- Remove from the heat and mix in the grated cauliflower. Stir to incorporate into the mixture.
- Halve the bell peppers lengthwise or alternatively cut off the tops of the peppers to make cups. Remove the seeds, arrange them on a baking pan, and stuff the peppers with the ground beef mixture.
- Top with the cheese and add some water (about half a cup) to the pan to ensure the peppers remain moist while baking in the oven.
- Bake for 25-30 minutes until the peppers are tender, adding more water to the pan if needed. Serve hot.
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Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
Notes
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