This Low Carb Stuffed Peppers Recipe is a savory and cheesy recipe, which is made with seasoned ground beef and fresh green bell peppers. It’s a satisfying keto-friendly dinner, ready in about 40 minutes.
Low Carb Stuffed Peppers Recipe Ingredients
- 6 medium green bell peppers (washed and seeded)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 14.5 ounces diced tomatoes (canned, undrained, or fresh)
- 2 teaspoons Italian seasoning
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- ¾ cup marinara sauce (sugar-free), divided
- 3 slices Colby Jack cheese, chopped (or shredded)
- 3 slices mozzarella cheese, chopped (or shredded)
How To Make Low Carb Stuffed Peppers Recipe
- Prep the peppers: Cut the tops off the peppers. Hollow out the insides and discard the seeds and white membranes. Pro Tip: Don’t throw away the tops! Remove the stems from the cut-off tops and chop the remaining pepper flesh to use in the filling. This adds bulk and flavor without waste.
- Sauté aromatics: In a large skillet, sauté the garlic in olive oil over medium heat until fragrant. Add the chopped green pepper pieces (from the tops). Cook for about five minutes until they begin to soften.
- Brown the beef: Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until it is browned and no longer pink. Drain excess grease if necessary.
- Season the filling: Stir in the diced tomatoes, Italian seasoning, sea salt, and onion powder. Cook for another five minutes to let the flavors meld and the liquid reduce slightly.
- Stuff the peppers: Stand the hollowed-out peppers upright. Spoon the beef mixture generously into each pepper. Top each pepper with 1 tablespoon of marinara sauce, then sprinkle evenly with the chopped Colby Jack and mozzarella cheese.
- Bake: Pour the remaining marinara sauce (mixed with any leftover liquid from the skillet) into the bottom of an 11×7 inch baking dish. Place the stuffed peppers upright in the dish on top of the sauce. Bake at 375°F (190°C) for about 20 minutes, until the cheese is melted and bubbly and the peppers are tender-crisp.
Recipe Tips
- Pepper Texture: As written, the peppers will be “al dente” (slightly crunchy). If you prefer soft, fully cooked peppers, you must blanch them first. Boil a large pot of water and cook the hollowed peppers for 5-10 minutes, then drain well before stuffing.
- Rice Substitute: Traditional stuffed peppers use rice as a filler. To keep this low carb, we rely on the meat and veggies. If you want to stretch the filling further, stir in 1 cup of cauliflower rice during step 4.
- Choosing Peppers: Green bell peppers have the lowest carbohydrate count compared to red, yellow, or orange peppers. If you are strictly keto, stick to green. If you are low-carb, feel free to use colored peppers for a sweeter taste.
- Sauce Check: Store-bought marinara sauce is often a hidden source of sugar. Ensure you buy a brand labeled “No Sugar Added” (like Rao’s or Victoria) to keep the carb count down.
- Stability: If your peppers won’t stand up straight in the baking dish, slice a very thin layer off the bottom to create a flat base (be careful not to cut a hole into the cavity).
What To Serve With Low Carb Stuffed Peppers Recipe
These peppers are a complete meal with protein and veggies, but they pair well with:
- Cauliflower Rice: For soaking up the extra sauce in the pan.
- Green Salad: A Caesar salad (no croutons) fits the Italian flavor profile.
- Garlic Bread: Make a keto garlic bread using almond flour dough.
- Roasted Broccoli: Simple and green.
How To Store Low Carb Stuffed Peppers Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat: Reheat in the microwave for 2 minutes or in the oven at 350°F until the center is hot.
- Freeze: These freeze excellently. You can freeze them baked or unbaked. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the fridge overnight before baking/reheating.
Low Carb Stuffed Peppers Recipe Nutrition Facts
- Calories: 243
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 59mg
- Sodium: 344mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugar: 4g
- Protein: 21g
- Net Carbs: 7g
Nutrition information is estimated per pepper.
FAQs
Can I make these in a slow cooker?
Yes. Place the stuffed peppers (without cheese) in the slow cooker. Pour the sauce around the base. Cook on Low for 4-5 hours. Add the cheese during the last 10 minutes of cooking so it doesn’t slide off.
Why is there liquid in the bottom of the dish?
Peppers release water as they cook. This mixes with the marinara to create a thin broth. It is delicious spooned over the peppers when serving!
Can I use ground turkey?
Yes, ground turkey or chicken works well for a lighter version. You may want to add a little extra olive oil or cheese to the filling to ensure it stays moist.
Low Carb Stuffed Peppers Recipe
Description
A comforting, rice-free stuffed pepper recipe loaded with Italian-seasoned ground beef, marinara, and melted cheese.
Ingredients
Instructions
- Cut tops off peppers; chop edible parts of tops.
- Hollow out peppers (and blanch if softer texture desired).
- Sauté garlic and chopped pepper tops in oil.
- Brown ground beef in the same skillet.
- Stir in tomatoes, spices, and salt; simmer 5 mins.
- Stuff peppers with beef mix.
- Top with 1 tbsp sauce and cheeses.
- Pour remaining sauce in baking dish.
- Bake at 375°F for 20 minutes.
Notes
- Boil or blanch the peppers for 10 minutes before stuffing if you dislike crunchy peppers.
- Cook the meat filled peppers without cheese in the crock pot for 4-5 hours on low for a slow cooker version.
- Use green peppers for the lowest carb count; colored peppers contain slightly more sugar.
Low Carb Stuffed Peppers Recipe
