My keto stuffed peppers are a quick, easy, and healthy dinner recipe that comes together in less than 20 minutes! Filled with ground beef, cauliflower rice, and topped with melted cheese, everyone will beg for seconds!

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Ingredients  

• ▢ 4 large bell peppers
• ▢ 1 tablespoon olive oil
• ▢ 1 small onion finely chopped
• ▢ 1 lb lean ground beef
• ▢ 2 tablespoons keto taco seasoning
• ▢ 1 15 oz can diced tomatoes in their juices
• ▢ 1 cup cauliflower rice steamed
• ▢ 2 cups shredded cheese divided

Instructions

• Preheat the oven to 190C/375F. Lightly grease a large baking dish.

• Slice the tops of the bell peppers off, and de-seed them, and remove excess membranes. Slice each bell pepper in half and place them in the lined dish.

• In a large non-stick pan, heat up your olive oil on medium. When hot, add your onions and sautee for around one minute. Add your ground beef and cook until no longer pink. Add the taco seasoning then pour in the can of diced tomatoes along with the juices. Let simmer for 1 minute.

• Remove the pan from the heat. Stir in the steamed cauliflower rice and one cup of shredded cheese.

• Evenly distribute the filling amongst the bell pepper halves and top with remaining cheese.

• Bake the stuffed peppers for 20-25 minutes, until the cheese is melted and the bell peppers are tender.

• Remove the stuffed peppers from the oven and serve immediately.

Notes

Air fryer and instant pot options are included in the post.  TO STORE: Leftovers should be stored in the refrigerator in an airtight container for 4-5 days.  TO FREEZE: Place cooled stuffed peppers in a freezer-safe container and store them in the freezer for up to 6 months. TO REHEAT: Microwave them for 30-40 second intervals or reheat in a preheated oven until warm.

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 10gProtein: 38gFat: 14gSodium: 439mgPotassium: 581mgFiber: 6gVitamin A: 379IUVitamin C: 21mgCalcium: 306mgIron: 3mgNET CARBS: 4g

Comments

1. Christina
   I’ve made this dish several times, and my family loves it! I boil the peppers first – it’s not really required, but it makes them more tender. Also, I used to make 3/4 of it with rice for my family and the rest with cauliflower for me – but these days I only use cauliflower rice and my family still loves it.

2. Gwen
   So good! Used ground turkey, 2 10oz cans of original rotel, 1 10 oz Green Giant cauliflower rice (cooked), and 1 packet of low sodium Old El Paso taco seasoning because I already had those items. Cooked for 24 minutes then broiled on high to brown the cheese. I liked that the peppers still had some structure. Needed salt but maybe because I used low sodium seasoning.. so finished with a sprinkle of garlic salt. Thank you so much for this easy to follow and make recipe!

3. Serenity
   Very delicious. Keep in mind that if you prefer soft peppers you’ll need to bake for double the time. Also, I would definitely salt the peppers prior to filling.
   Thanks!

4. Rox
   Delicious. Next time, i will lightly steam the peppers before filling. Took about 50 minutes to get the crisp tender if you don’t