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Keto Stuffed Peppers

Keto stuffed peppers is a satisfying weeknight dinner that can be whipped up in no time. These stuffed peppers are loaded with ground beef, tomatoes, Italian seasoning, garlic and more for a flavorful stuffed peppers recipe.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: ground beef stuffed peppers, keto dinner recipe, Keto stuffed peppers, stuffed peppers keto
Servings: 6 Servings
Calories: 334kcal

Ingredients

  • 2 Tablespoons Olive Oil divided
  • 1 Pound Ground Beef
  • 6 Medium Bell Peppers
  • 3 Cloves Garlic minced
  • 14.5 oz. Diced Tomatoes
  • 2 Teaspoons Italian Seasoning
  • ½ Teaspoon Mineral Salt
  • ½ Teaspoon Onion Powder
  • ¾ Cup Marinara Sauce divided (Rao’s low carb is good)
  • 1 Cup Shredded Mozzarella Cheese

Instructions

  • Preheat oven to 375 degrees
  • Cut off the tops of the 6 peppers and hollow out the insides. Discard all of the seeds and keep the tops to chop for later use.
  • Once hollowed out, place the “pepper cups” in a baking pan and set aside for later.
  • Take the tops of the just cut peppers (remove the stems) and chop them. Set the chopped tops aside.
  • In a 12 inch skillet over medium heat, add 1 tbsp. of olive oil to the skillet and then add the ground beef. Cook the beef until brown.
  • Once the beef is brown, remove the skillet from heat and drain it. Set the beef aside in a separate bowl so that it can be added later.
  • Return the skillet to heat and add 1 tbsp. of olive oil.
  • Add the chopped pepper tops and garlic to the skillet and sauté them until tender. This should take about 5 minutes.
  • Next, add the drained ground beef back to the skillet, and mix everything thoroughly.
  • Once the beef is mixed, add the diced tomatoes, Italian seasoning, mineral salt, and onion powder to the skillet. Mix thoroughly and cook for an additional 5 minutes.
  • After 5 minutes, remove the skillet from the heat and drain again.
  • Stuff the beef mixture into each hollowed out “pepper cup”.
  • Top each “pepper cup” with 2 tablespoons of marinara sauce and then cover each pepper with the shredded cheese.
  • Place the baking pan into the preheated oven for 20 minutes or until the cheese is bubbly.

Notes

PLEASE NOTE: The reason the carb count is so high is that the colored bell peppers have around 10 grams of carbs each.
If you want to reduce the number of carbs, cut the peppers in half instead of simply hollowing them out. 1 stuffed (½) pepper would be a serving, and the carbs would be cut in half.
Or simply eat half a stuffed pepper as a serving and round out your meal with other non-starchy vegetables.

Nutrition

Serving: 1Pepper | Calories: 334kcal | Carbohydrates: 16g | Protein: 24g | Fat: 20g | Fiber: 4g