Keto Stuffed Peppers
A delicious keto stuffed peppers recipe made the traditional way using ground beef and melted cheese in a bell pepper. Quick and low in carbs; perfect for a keto diet!
These keto low carb stuffed peppers with ground beef are very quick to prepare, easy to make and they make a great meal for the whole family! This is the kind of warm, hearty meal that you would look forward to after a long day at work. Both the flavor and the texture of these stuffed low carb bell peppers are superb! You will be begged to make them more often!
These keto stuffed peppers are an easy way to incorporate more vegetables into your keto diet, especially if you are typically one who finds it hard to include vegetables in a subtle way into your meals while still keeping your meals enjoyable.
- How to make low carb stuffed peppers?
- Recipe Details
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- Why I love stuffed bell peppers
- Are stuffed bell peppers keto friendly?
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- How many carbs are in a bell pepper?
- What to put inside a keto stuffed bell pepper?
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- Nutrition information: facts & macronutrients
How to make low carb stuffed peppers?
Making stuffed bell peppers is easy and fun!
- Prepare – First you’ll need to prepare and mix your fillings together. Cut the peppers in half and remove all the seeds.
- Assemble – Fill in the halved peppers and top with cheese!
- Bake – Transfer to a baking dish and into the oven and bake until the pepper becomes tender or until the fork goes in easily into the pepper.
- Serve – Garnish and serve with a scoop of Greek yogurt.
Keto Stuffed Peppers Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Stuffed Bell Peppers Ingredients
- 4 bell peppers, mixed colors
- 1 pound ground beef
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 2 tablespoons taco seasoning or chili powder
- 1 cup shredded cheddar cheese
- sour cream, optional
- cilantro, optional
Keto Stuffed Peppers Directions
Preheat oven & cook the ground beef
Preheat the oven to 350 degrees. Cook the ground beef in a skillet over medium heat until browned. Season with salt.
- Ground beef
Prepare the meat mixture
In a large bowl, combine the cooked ground beef, cream cheese, taco seasoning and one bell pepper diced.
- Cream cheese
- Taco seasoning
- Bell pepper (1)
Slice the bell peppers
Slice the remaining bell peppers in half from stem to end. Add filling to each of the bell pepper halves. Place the stuffed peppers on a parchment or foil lined baking tray or dish. Sprinkle cheese over each stuffed pepper.
- Bell peppers (3)
- Cheddar cheese
Bake the stuffed peppers
Bake at 350 degrees for 15 minutes or until cheese is melted. Garnish with sour cream and cilantro.
- Sour cream (optional)
- Cilantro (optional)
Ok, I have printed this recipe and we will be eating it often! We love you and keep it up!
You have great recipes!
I’ve been eating Keto for over a year and I wanted to try the stuffed peppers as a low carb dinner option. The Peppers were delicious! I’m looking forward to trying them with different fillings in the future.
This recipe is so easy and so delicious! I love stuffed peppers and this recipe is a keeper.
Thank you for so many reasons! Not only is your Youtube channel amazing, but I love that your recipes are on the top of the page!!! Not everyone wants to read through a ton of nonsense to get the the meat and potatoes! How do I downvote the others! I am playing, but I love you and thank you for being a keto Goddess!
Hiya Rose! Thank you for your kind words! this has made my day!
I am a few weeks into the keto diet and I have lost 12 pounds! When you are 54, 12 pounds is a big deal! This recipe I have now made twice, the first time I followed your recipe, the second time I made it more like a phily cheesesteak. Both versions are great and easy to reheat.
I just wanted to say how thankful I am for your recipes and videos.
Regina, congrats on the weight loss! You go girl!
Curious if you can stuff the peppers & freeze to bake at a later date? Or should I bake first then freeze after? We are doing some meal prepping and thought these would be something good to bring out during the week.
I haven’t tried freezing them. I did look up on another blog where she cooked them first and then froze them. I’m not sure if they will turn out soggy but it’s worth a try.
Just confused on what the serving size is?
One stuffed half pepper
My husband loved them! I don’t like to cook but these were quick and easy to make.
Oh, my Goodness! I do not care for bell peppers, but your recipe looked interesting so I tried it. I did add a little onion and cauliflower rice just to extend the volume. The dish is delish! My husband and I so enjoyed it, and the prep was easy also. Thanks you for effort in helping us lose weight and be healthy.
We LOVE this recipe! We make it at least twice a month. It is easy and delicious.
I made this evening and it was well received. I followed the recipe as written, but the internal temperature was less than 100 F after 15 minutes. I ended up keeping in the oven for 35 minutes and that was about right. I will make again with that adjustment.