How to Make Keto Stuffed Bell Peppers - A Step-by-Step Guide

Stuffed bell peppers are a comforting and delicious dish that can be enjoyed as a main course or a side dish. They are versatile and can be filled with a variety of ingredients, making them a popular choice for home cooks. If you're following a ketogenic diet, you may be wondering if you can still enjoy this classic dish. The answer is yes, and we've got a delicious recipe for Keto Stuffed Bell Peppers that will satisfy your cravings while keeping you on track with your low-carb lifestyle.

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Ingredients

  • 1 cup frozen cauliflower rice
  • 1 tablespoon olive oil
  • ¼ small onion, diced
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 4 medium bell peppers
  • 1 medium Roma tomatoes, diced
  • ¾ cup grated Parmesan cheese, divided
  • ½ cup tomato sauce
  • 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
  • salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
  • Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
  • While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
  • Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
  • Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
  • Roast in the preheated oven until peppers are soft, 25 to 35 minutes.
  • Nutrition

    350 cal.

    • Total Fat: 22g
    • Saturated Fat: 9g
    • Cholesterol: 84mg
    • Sodium: 474mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 28g
    • Vitamin C: 102mg
    • Calcium: 196mg
    • Iron: 3mg
    • Potassium: 610mg