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2 keto stuffed peppers on a white plate with a fork and black and white striped napkin on a white background
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5 from 3 votes

Keto Stuffed Peppers

Keto Stuffed Peppers are a great way for those who follow a keto or low carb diet to enjoy this classic recipe. By replacing traditional rice with cauliflower rice, each pepper has only 9 net carbs.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American, Beef, Gluten Free, Italian, Low Carb
Servings: 6 peppers
Calories: 416kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 4 cups cauliflower rice
  • 1 clove garlic * minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 15 ounces tomato sauce * I prefer Rao's for less carbs and sugar
  • 1 teaspoon Italian seasoning
  • 6 bell peppers * any color, tops and seeds removed
  • 6 ounces mozzarella * fresh

Instructions

  • Preheat oven to 350°F.
  • Add the olive oil to a large skillet over medium high heat.
  • Add the ground beef, cauliflower rice, and garlic. Season with salt and pepper.
  • Cook, stirring occasionally, until the beef is brown and no longer pink, about 5-7 minutes.
  • While the beef and cauliflower are cooking, mix together the tomato sauce and Italian seasoning in a bowl.
  • Add half of the sauce to the ground beef and cauliflower. Mix thoroughly.
  • Spoon the beef mixture evenly into the prepared peppers and place upright in a casserole dish.
  • Pour the remaining sauce over the tops of the stuffed peppers.
  • Cover and bake, basting occasionally, until the peppers are tender - about an hour.
  • Uncover and top evenly with the mozzarella cheese. Bake an additional 3-5 minutes until the cheese is melted and browned (you can also use the broiler for 1-2 minutes, watching closely).

Notes

Tips and Techniques for the Best Keto Stuffed Peppers

  • You can use any combination of peppers you prefer – green, red, orange, and yellow bell peppers are usually larger and easiest to fill.
  • You can reference this post on How to Rice Cauliflower, if needed or use pre-rice cauliflower from the produce or frozen food section of the grocery store.
  • It is NOT recommended to use pre-shredded mozzarella. It typically doesn't melt as nicely due to the additives to prevent it from sticking together in the package.
  • Store leftovers in an air-tight container in the refrigerator. Use within 3-5 days.
 
** Nutritional information is an estimate and may vary. Calculations were made using Rao's Marinara Sauce. Other brands or plain tomato sauce may increase the total net carbs and sugar content.

Nutrition

Serving: 1g | Calories: 416kcal | Carbohydrates: 16g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 686mg | Potassium: 1030mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4224IU | Vitamin C: 208mg | Calcium: 203mg | Iron: 3mg