Low Carb Keto Turkey Stuffed Peppers

I used to think stuffed peppers were a carb trap in disguise—loaded with rice, sugary tomato sauce, and barely enough fat to keep you full. Then I keto-fied them, and made sure they didn’t turn into soggy soup bombs. These are tender, meaty, cheesy, and macro-smart. Plus, they reheat like a dream.

Why This One Works So Well (Keto Edition)

Most keto versions either ditch the flavor or drown the peppers in grease. Here’s what fixes that:

• Pre-baking the peppers makes them soft but not mushy
• Taco-seasoned turkey brings the spice (without sugar)
• Cheese in layers = melty binding + golden topping
• No rice, no cauliflower rice—because it honestly just waters things down here

What I Used (And Why It Worked)

• 6 medium bell peppers – Lower carb than red but still sweet enough. Green works best macro-wise.
• Olive oil (3 tbsp total) – Helps roast the peppers + sauté the onion without drying things out
• Sea salt – Brings out natural sweetness in the peppers. Don’t skip it.
• ½ large red onion (1 cup) – Just enough bite and sweetness without tanking your carbs
• 1.5 lb ground turkey – Lean but not dry. You can sub 85/15 beef, but your macros will shift.
• 3 tbsp taco seasoning – I use a homemade no-sugar blend. Store-bought often hides carbs.
• ¾ cup water – Helps blend seasoning and evaporates fast for a thick filling
• 1 can diced tomatoes, drained – Gives moisture without going full soup mode. Drain it really well.
• 2 cups shredded cheddar – Fat + flavor. I like sharp cheddar for max punch per gram.

Keto Swaps That Actually Work

Swap	Works?	Why/Why Not
Ground chicken instead of turkey	✅	Lean but fine. Add a bit more olive oil to avoid drying.
Coconut oil instead of olive oil	❌	Too strong and weird flavor with turkey. Skip.
Mozzarella instead of cheddar	✅	Milder, meltier. I’ve done half mozz, half cheddar—amazing.
Cauliflower rice inside	❌	Made it wet and mushy. Didn’t need it. Protein holds on its own.

What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Peppers got soggy	Didn’t pre-bake or blot them	Roast them first and pat dry after
Cheese pooled on top	Didn’t layer it with the meat	Do a middle cheese layer + top
Filling too wet	Didn’t drain tomatoes fully	Drain aggressively—squeeze if needed

How to Make It (With Keto Cues)

1. Preheat oven to 400°F (204°C). You’ll drop it to 350°F later.
2. Prep peppers: Slice tops, core, and trim bottoms just enough so they stand. No holes!
3. Bake empty peppers in a dish with 2 tbsp olive oil + salt. Bake 15 mins until slightly soft. Blot dry.
4. Sauté onions in 1 tbsp oil for 5-10 mins until golden.
5. Add turkey, cook 8-10 mins breaking up with a spatula until no pink remains.
6. Season with taco seasoning + water. Simmer until reduced. Add drained tomatoes.
7. Stuff peppers halfway, add a layer of cheese, then more meat, then cheese on top.
8. Bake at 350°F for 10-12 mins until cheese is fully melted.
9. Let sit 5 mins before serving—flavor sets, texture holds.

Keto Cooking Tricks That Help

• I use pre-shredded cheese only if it’s anti-caking agent-free (those can sneak in starch).
• Rest the meat mix a few minutes before stuffing—it thickens as it cools slightly.
• Microwave leftovers in halves, covered with a damp paper towel—keeps them juicy.

How I Store and Track It

• Fridge: Lasts 4 days in an airtight container.
• Freezer: Wrap each pepper in foil or cling wrap, then freeze flat. Defrost in fridge overnight.
• Reheat: Oven is best—350°F, 10-15 minutes. Air fryer works too, 300°F for 6-8 mins.

Each full pepper = ~9.4g net carbs, 32g protein, 30g fat. It satisfies and keeps you under without trying.

Keto Cooking What-Ifs (Answered)

Can I use tomato paste or sauce instead of diced tomatoes?
You can, but sauce often sneaks in sugar. Diced tomatoes give better texture and are easier to track.

Will this spike blood sugar?
Not for most—net carbs per pepper are low, and it’s protein-fat balanced. If you’re sensitive to tomatoes or onion, you can reduce the amount.

Can I make this dairy-free?
Sorta. You can skip the cheese or use a coconut-based one, but flavor/texture will change. Add avocado after baking for fat.

Nutrition Facts

Serving Size: 1 stuffed pepper half (approximately 1/6 of the recipe)

Nutrient	Amount
Calories	438 kcal
Total Fat	29.9g
– Saturated Fat	~12g
Cholesterol	~110mg
Sodium	~550mg
Total Carbohydrate	13.7g
– Dietary Fiber	4.3g
– Sugars	7.3g (natural from peppers/onion)
Net Carbs	9.4g
Protein	32.2g

Check out More Recipes:

• Low Carb Keto Orange Chicken Recipe
• Low Carb Keto Sloppy Joes Recipe
• Low Carb Keto Almond Flour Tortillas