Keto Stuffed Peppers Recipe
Our Gluten Free Stuffed Peppers are cheesy, meaty, and perfect for a keto diet. Make them ahead of time for an easy weeknight meal!
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Servings: 6
Ingredients
- 3 large bell peppers
- 1 pound ground beef
- 1 tablespoon olive oil
- ½ cup yellow onion (diced)
- 1 tablespoon garlic (minced)
- 1 14.5 ounce can fire roasted tomatoes (make sure to get sugar free)
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup cauliflower rice (steamed)
- 1 ½ cups shredded cheese
Instructions
- Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray.
- Cut peppers in half lengthwise, remove seeds, and place in the baking dish, cut side up.
- Cook the ground beef in a nonstick skillet over medium heat until brown, about 7 minutes. Drain meat and set aside.
- Place the skillet back on medium heat. Add the olive oil and onion. Cook onions until tender, about 5 minutes, stirring occasionally. Add the minced garlic and cook another minute, taking care not to burn the garlic.
- Add the tomatoes, Italian seasoning, salt, pepper and red pepper flakes. Reduce heat to medium low. Bring to a simmer and cook for about 3 minutes until the tomatoes are warmed.
- Add the cooked meat and cauliflower rice. Stir together. Cook another 2-3 minutes until warmed through.
- Remove the pan from the heat. Add half of the cheese. Stir together until the cheese melts.
- Divide the filling into the cut pepper halves. It’s ok if it’s overfilled, they won’t spill during baking. Top with the remaining cheese.
- Spray a sheet of aluminum foil and place it over the stuffed peppers, sprayed side down. This will keep the cheese from sticking to the foil.
- Bake in a preheated oven for 30 minutes, then remove the foil and bake another 15 minutes or until the peppers are fork tender.
Notes
- The peppers used here were pretty large. For normal palm size peppers, we’d suggest using 4-5 peppers.
- Green peppers have the lowest amount of carbs for keto diets.
- Replace the fire roasted tomatoes with marinara sauce. Reduce the Italian seasoning to 1 teaspoon.
- Replace the cauliflower rice with regular rice or quinoa if not following the keto diet. Or omit rice altogether.
- Replace cheddar cheese, shown in photos, with mozzarella cheese for even more of an Italian flavor.
- Store leftover peppers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave for 2-3 minutes until warmed.
- Cooked peppers can be stored in the freezer for up to 3 months. Individually wrap each pepper in plastic wrap and place them all inside of a freezer bag. To reheat, thaw in the refrigerator overnight. Place in a baking dish and cover with foil. Bake at 350 for about 30 minutes or until warmed.
- You can also reheat in the microwave. Frozen peppers will come out a little more wet than when they were originally baked.