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–+ servings

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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.

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