Keto Stuffed Bell Peppers – Easy, Flavorful, and Low-Carb

These Keto Stuffed Bell Peppers are a weeknight win. They’re hearty, colorful, and filled with savory goodness, all without the carb overload. You get the comfort of a classic stuffed pepper, but made low-carb with cauliflower rice and keto-friendly swaps.

It’s a simple recipe with big flavor, and it’s flexible enough to fit your preferences. Whether you’re cooking for yourself or a crowd, this one checks all the boxes.

What Makes This Special

These peppers pack all the cozy flavors of a traditional stuffed pepper—rich tomato, melty cheese, and seasoned meat—without the grains. The filling uses cauliflower rice to keep things low-carb, while still giving you that satisfying, rice-like texture.

The recipe is also meal-prep friendly and reheats beautifully. You can assemble them ahead of time, bake later, and enjoy throughout the week. Plus, you can tweak the spices, cheese, and protein to suit your taste.

What You’ll Need

• 4 large bell peppers (any color, tops sliced off and seeds removed)
• 1 lb ground beef (or ground turkey, chicken, or pork)
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sugar-free marinara sauce (check labels for no added sugar)
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional for depth)
• Salt and black pepper to taste
• Fresh parsley or basil, chopped, for garnish (optional)

How to Make It

1. Prep the peppers. Preheat your oven to 375°F (190°C).

   Slice the tops off the bell peppers, remove seeds and membranes, and trim the bottoms slightly if needed so they stand upright. Drizzle the insides with a little olive oil and a pinch of salt.

2. Soften the peppers. Place peppers in a baking dish, cut side up. Add 1/4 inch of water to the bottom of the dish and cover loosely with foil.

   Bake for 12–15 minutes to start softening while you make the filling.

3. Sauté the aromatics. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
4. Brown the meat. Add ground beef to the skillet.

   Break it up with a spatula and cook until browned, about 5–7 minutes. Season with Italian seasoning, smoked paprika, salt, and black pepper.

5. Add cauliflower rice. Stir in the cauliflower rice and cook 2–3 minutes to soften and cook off extra moisture. If using frozen cauliflower rice, cook a bit longer until steam dissipates.
6. Stir in sauce and cheeses. Reduce heat to low.

   Add the sugar-free marinara and half of the mozzarella, plus the Parmesan. Mix until creamy and cohesive. Taste and adjust seasoning.

7. Fill the peppers. Remove the baking dish from the oven and discard the water.

   Spoon the filling generously into each pepper, packing it down slightly. Top with the remaining mozzarella.

8. Bake to finish. Return to the oven, uncovered, and bake 15–20 minutes until the peppers are tender and the cheese is melted and golden around the edges.
9. Garnish and serve. Let cool for a few minutes. Sprinkle with chopped parsley or basil.

   Serve warm.

Storage Instructions

Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat in the oven at 325°F (165°C) for 12–15 minutes or in the microwave in 45-second bursts. For freezing, wrap each cooked pepper tightly and store in a freezer-safe container for up to 2 months.

Thaw overnight in the fridge before reheating. If you plan to freeze, slightly underbake the peppers so they don’t get too soft after reheating.

Benefits of This Recipe

• Low-carb and satisfying: Cauliflower rice keeps carbs down while still delivering a hearty texture.
• High in protein: The ground meat and cheese make it filling and balanced for keto or low-carb lifestyles.
• Family-friendly: Familiar flavors that appeal to kids and adults alike.
• Flexible: Easy to swap proteins, cheeses, or seasonings based on what you have.
• Meal-prep ready: Holds up well in the fridge and freezer, making weekday meals a breeze.

Pitfalls to Watch Out For

• Watery filling: If the cauliflower rice isn’t cooked long enough, it can release moisture. Cook it until steam subsides before adding sauce.
• Overcooked peppers: Pre-baking helps, but don’t overdo it.

  You want tender, not collapsing.

• Hidden sugars: Some marinara sauces add sugar. Choose a clearly labeled, no-sugar-added option.
• Under-seasoning: Taste the filling before stuffing. The pepper walls are mild, so the filling should be well-seasoned.
• Too much sauce: Keep the filling thick and scoopable.

  Excess sauce can make the peppers soggy.

Alternatives

• Protein swaps: Use ground turkey or chicken for a lighter option, or Italian sausage for extra flavor. A half-beef, half-sausage mix is great.
• Cheese variations: Try provolone, cheddar, pepper jack, or a blend. Goat cheese adds creaminess and tang.
• Different sauces: Pesto or a creamy Alfredo-style sauce can change the flavor profile while staying low-carb.
• Spice it up: Add red pepper flakes, chipotle powder, or diced jalapeños for heat.
• Veggie add-ins: Fold in chopped spinach, mushrooms, or zucchini (sauté first to remove moisture).
• Tex-Mex twist: Season with cumin and chili powder, use cheddar and Monterey Jack, and top with avocado and sour cream.

FAQ

Can I make these peppers dairy-free?

Yes.

Skip the cheese and stir in a few tablespoons of full-fat coconut cream for richness, or use a dairy-free shredded cheese that melts well. Adjust seasoning to keep the filling flavorful.

Do I have to pre-bake the peppers?

It’s not mandatory, but it helps ensure even tenderness and reduces the final bake time. If you skip pre-baking, increase the final bake by 10–15 minutes and tent with foil to prevent over-browning.

What’s the best way to keep carbs low in this recipe?

Use a reliable sugar-free marinara, measure the sauce so the filling isn’t soupy, and avoid high-carb add-ins like corn or beans.

Stick with cauliflower rice and low-carb veggies.

Can I use leftover cooked rice instead of cauliflower rice?

If you’re not strict keto, sure. For keto or low-carb, keep the cauliflower rice. It provides the same body without the carbs and works perfectly in this recipe.

How do I make this spicier without changing the flavor too much?

Add a pinch of red pepper flakes to the meat mixture or a dash of hot sauce into the marinara.

You’ll get heat without drastically shifting the flavor profile.

What color bell pepper is best?

Red, yellow, and orange are sweeter and great with the savory filling. Green peppers are slightly more bitter and hold up well, but choose based on your taste. Any color will work.

Can I cook these in an air fryer?

Yes, if your peppers fit.

Air fry at 360°F (182°C) for 12–15 minutes after stuffing. You may need to pre-cook the peppers in the microwave for a few minutes to soften them first.

How can I increase the fat for keto macros?

Use 80/20 ground beef, add a tablespoon of olive oil or butter to the filling, or top with extra cheese. A spoonful of pesto also adds fat and flavor.

Is there a way to reduce sodium?

Use no-salt-added marinara, season the meat lightly, and skip the Parmesan if needed.

Fresh herbs like basil and parsley add flavor without salt.

Can I make the filling ahead?

Absolutely. Prepare the filling up to 3 days ahead and store in the fridge. Stuff and bake when ready, adding a few extra minutes to account for the cold filling.

Final Thoughts

Keto Stuffed Bell Peppers are straightforward, comforting, and full of flavor.

With a few smart swaps, you get a classic dish that fits your low-carb goals without feeling restrictive. Keep the steps simple, season well, and customize as you like. It’s the kind of recipe you’ll make once and keep in rotation all year long.

Keto Stuffed Bell Peppers - Easy, Flavorful, and Low-Carb

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 large bell peppers (any color, tops sliced off and seeds removed)
• 1 lb ground beef (or ground turkey, chicken, or pork)
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sugar-free marinara sauce (check labels for no added sugar)
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional for depth)
• Salt and black pepper to taste
• Fresh parsley or basil, chopped, for garnish (optional)

Method

 

1. Prep the peppers. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and trim the bottoms slightly if needed so they stand upright. Drizzle the insides with a little olive oil and a pinch of salt.
2. Soften the peppers. Place peppers in a baking dish, cut side up. Add 1/4 inch of water to the bottom of the dish and cover loosely with foil. Bake for 12–15 minutes to start softening while you make the filling.
3. Sauté the aromatics. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
4. Brown the meat. Add ground beef to the skillet. Break it up with a spatula and cook until browned, about 5–7 minutes. Season with Italian seasoning, smoked paprika, salt, and black pepper.
5. Add cauliflower rice. Stir in the cauliflower rice and cook 2–3 minutes to soften and cook off extra moisture. If using frozen cauliflower rice, cook a bit longer until steam dissipates.
6. Stir in sauce and cheeses. Reduce heat to low. Add the sugar-free marinara and half of the mozzarella, plus the Parmesan. Mix until creamy and cohesive. Taste and adjust seasoning.
7. Fill the peppers. Remove the baking dish from the oven and discard the water. Spoon the filling generously into each pepper, packing it down slightly. Top with the remaining mozzarella.
8. Bake to finish. Return to the oven, uncovered, and bake 15–20 minutes until the peppers are tender and the cheese is melted and golden around the edges.
9. Garnish and serve. Let cool for a few minutes. Sprinkle with chopped parsley or basil. Serve warm.

Tried this recipe?

Let us know how it was!