There’s something oddly comforting about a pepper that doubles as a little edible bowl. Stuff it with juicy beef, melty cheese, and a scoop of cauliflower rice, and you’ve got yourself a meal that feels cozy yet fresh. Keto stuffed peppers strike that sweet balance: they’re hearty without being heavy, colorful without being fussy, and—best of all—they sneak veggies into every single bite.
If you’ve ever struggled to find a dinner that satisfies your craving for something cheesy while still keeping carbs in check, this recipe is going to be your weeknight hero. It’s simple, adaptable, and the oven does most of the heavy lifting once the filling is made. Let’s dive in.
Ingredients Needed for the Recipe
- 4 large bell peppers – Red, yellow, or green. Try to pick ones that stand upright so the filling doesn’t spill out.
- 1 tablespoon olive oil – Adds richness and helps sauté the onion and beef.
- 1 small onion, finely chopped – Gives a gentle sweetness and base flavor to the filling.
- 1 lb lean ground beef – The star of the show. Lean beef keeps it hearty but not greasy.
- 2 tablespoons keto taco seasoning – Infuses the beef with smoky, zesty flavor. Italian seasoning works too if you want a different vibe.
- 1 (15 oz) can diced tomatoes in their juices – Adds moisture, acidity, and a touch of tang to balance the beef.
- 1 cup cauliflower rice, steamed – Low-carb swap for regular rice, but still provides bulk and texture.
- 2 cups shredded cheese, divided – Half goes inside, half gets sprinkled on top for that gooey finish. Cheddar, mozzarella, or a Mexican blend all work great.
How to make Keto Stuffed Peppers?
Step 1 – Prep the peppers
Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers, remove the seeds and membranes, and then cut each pepper in half. Arrange them in a greased baking dish, cut side up, so they’re ready to be filled.
Step 2 – Cook the filling
Heat olive oil in a skillet over medium heat. Toss in the chopped onion and sauté for about a minute until fragrant. Add the ground beef and cook until it’s no longer pink. Sprinkle in taco seasoning, then pour in the diced tomatoes with their juices. Let the mixture simmer briefly so the flavors meld.
Step 3 – Stir in the extras
Turn off the heat. Stir in the steamed cauliflower rice and half of the shredded cheese. This creates a rich, hearty filling that’s creamy without being heavy.
Step 4 – Stuff and top
Spoon the beef mixture evenly into the pepper halves. Sprinkle the remaining cheese over the top—it’ll melt into a bubbly, golden crust in the oven.
Step 5 – Bake
Slide the dish into the oven and bake for 20–25 minutes. The cheese should be melted and slightly browned, and the peppers should feel tender when pierced with a fork.
Step 6 – Serve
Remove from the oven and serve hot. The peppers will be juicy, cheesy, and bursting with flavor—no side dish required, though you can always add one (more on that later).
Tips
Want to take your keto stuffed peppers from “great” to “phenomenal”? A few small tweaks can make a huge difference.
- Dry the cauliflower rice well. Extra water can make the filling soggy. Pat it dry with paper towels before mixing.
- Use equal-sized peppers. This ensures they cook evenly—no half-soft, half-crunchy surprises.
- Cheese layering matters. Mixing cheese inside makes the filling creamy, while topping it adds that irresistible gooey crust.
- Make ahead. You can stuff the peppers earlier in the day, refrigerate, then bake when ready for dinner.
- Try different proteins. Ground chicken, turkey, or even sausage works beautifully with the same method.
Best Time to Serve This Dish
These stuffed peppers are versatile. They work perfectly as a weeknight dinner when you’re short on time, but they’re also fancy enough to show off at a casual dinner party. Imagine serving a tray of colorful peppers at a potluck—guaranteed to disappear fast.
They’re also great for meal prep. Make a batch on Sunday, and you’ve got ready-to-go lunches for the week. Just reheat and enjoy—still delicious, still satisfying.
Ingredient Substitutions
Don’t have exactly what’s on the list? No worries—this recipe is flexible.
- No beef? Swap in ground chicken or turkey. For a bolder flavor, use sausage and skip the taco seasoning.
- No cauliflower rice? Use chopped zucchini, mushrooms, or even finely chopped broccoli. They add texture without carbs.
- No canned tomatoes? Marinara sauce or fresh diced tomatoes will do the trick.
- Dairy-free? Use your favorite plant-based cheese. It melts differently, but still adds creaminess.
Think of this recipe as a template—you can play with it and still end up with something amazing.
Pairing Ideas
Keto stuffed peppers can definitely stand alone, but they also shine with the right sidekick.
- Fresh salad. A crisp cucumber or leafy green salad balances out the richness of the cheese and beef.
- Cauliflower mash. For a cozy vibe, serve with creamy mashed cauliflower—it feels indulgent but keeps carbs low.
- Grilled veggies. Zucchini, asparagus, or eggplant make colorful partners for the peppers.
And if you’re in a celebratory mood, a light sparkling water with lemon or lime makes the meal feel extra refreshing.
Flavor Variations
One of the best parts about this recipe? You can spin it in so many different directions. Here are a few ideas:
- Italian style. Swap taco seasoning for Italian herbs, add marinara instead of diced tomatoes, and top with mozzarella.
- Breakfast peppers. Use scrambled eggs, crumbled sausage, and cheddar inside—perfect for brunch.
- Spicy twist. Add jalapeños, chili flakes, or pepper jack cheese for a kick.
- Vegetarian option. Skip the beef and load up with mushrooms, zucchini, and extra cauliflower rice.
It’s like having four different recipes in one—you’ll never get bored of these peppers.
Keto Stuffed Peppers Recipe
Description
These Keto Stuffed Peppers are a healthy, low-carb twist on a classic favorite, packed with juicy ground beef, fluffy cauliflower rice, and melted cheese, all seasoned with taco spices and baked inside tender bell peppers. Ready in under an hour and featuring oven, air fryer, and Instant Pot options, this satisfying dish delivers bold flavor for just 3–5 grams of net carbs per serving!
Ingredients
Instructions
Oven Method (Recommended)
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Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
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Cut the tops off the bell peppers and remove seeds and membranes. Slice each pepper in half lengthwise and place in the prepared dish.Use uniform-sized peppers for even cooking.
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Heat olive oil in a large non-stick skillet over medium heat. Sauté onions for 1 minute until softened.
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Add ground beef and cook until no longer pink, breaking it apart as it browns. Drain excess fat if needed.
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Stir in keto taco seasoning and diced tomatoes with their juice. Simmer for 2–3 minutes until slightly thickened.
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Remove from heat. Stir in steamed cauliflower rice and 1 cup of shredded cheese.Ensure cauliflower rice is patted very dry to avoid soggy peppers.
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Spoon the filling evenly into the pepper halves. Top with remaining cheese.
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Bake for 20–25 minutes, or until peppers are fork-tender and cheese is melted and bubbly.For a golden top, broil for 1–2 minutes at the end.
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Let cool slightly before serving.
Air Fryer Method
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Place filled pepper halves in the air fryer basket in a single layer (work in batches if needed).
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Air fry at 400°F (200°C) for 10–12 minutes, or until peppers are tender and cheese is melted.
Instant Pot Method
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Place trivet in the Instant Pot. Add 1 cup of water. Arrange stuffed peppers (without cheese topping) on the trivet.
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Close lid, set valve to sealing. Cook on High Pressure for 10 minutes. Perform a quick release.
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Open, sprinkle with remaining cheese, cover with lid (do not seal), and let sit for 5 minutes or until cheese melts.
Nutrition Facts
Servings 4
Serving Size 2 stuffed pepper halves
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 10g50%
- Trans Fat 0.5g
- Cholesterol 75mg25%
- Sodium 620mg26%
- Potassium 1050mg30%
- Total Carbohydrate 12g4%
- Dietary Fiber 7g29%
- Sugars 5g
- Protein 28g57%
- Calcium 320 mg
- Iron 4.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Net carbs: Approximately 5g total carbs - 7g fiber = 3–5g net carbs per serving.
- Dry cauliflower rice: After steaming, pat the cauliflower rice extremely dry with paper towels to prevent watery filling.
- Pepper prep: No need to blanch peppers. They soften perfectly during baking.
- Make ahead: Assemble and freeze unbaked peppers. Thaw overnight in the fridge before baking.
- Variations: Add spinach, mushrooms, garlic, or swap beef for ground turkey, chicken, or sausage.
- Serving suggestion: Top with sour cream, avocado slices, or fresh cilantro.
Frequently Asked Questions
How many net carbs are in these keto stuffed peppers?
Approximately 3–5 grams of net carbs per serving, thanks to the use of cauliflower rice instead of grains.