This stuffed bell pepper recipe is a gem! It’s low carb and keto friendly, plus the addition of walnuts and not cooking the ground beef before stuffing the bell peppers makes this one of the best recipes for stuffed peppers I have ever had! I am not sure why people choose to brown the beef before stuffing. This results in the beef drying out or the stuffed pepper does not have enough time to cook. If you are looking for more stuffed recipes that are keto, check out my low carb keto stuffed pork chops and my stuffed and rolled chicken breasts.
I don’t know about you, but I want my stuffed peppers soft enough where I can actually eat the pepper and the filling moist and juicy. Who said I can’t have my cake and eat it too!?
Low Carb Stuffed Peppers Recipe
Not only is the flavor and texture of these low carb stuffed bell peppers the bomb, but this is also a keto recipe. Most recipes for stuffed peppers call for using rice or other starchy fillers. I work around that by using walnuts and a combo of ground pork and beef for a soft, creamy texture.
Stuffed bell peppers cook in the oven for 1 hour and 30 minutes, so they need some liquid love to prevent them from shrinking like a frightened turtle. Most marinara sauce recipes are loaded with sugar and high carb veggies, but if you just take a 28 ounce tin of good quality whole tomatoes, San Marzano are the best. Puree that into a sauce and season with salt and pepper, and you just made a keto tomato sauce.
The stuffed peppers don’t absorb the cooking liquid. They just stay nice and moist, so don’t worry about eating too many tomatoes if you are on keto. Plus, I only use a couple tablespoons at garnish over the tops of the bell peppers at the end.
How To Make Stuffed Peppers?
The first step in making the perfect stuffed peppers recipe is to saute the aromatic veggies, the onions, zucchini, and garlic need to sweat out there moisture before being stuffed inside the green and red bell peppers. Next, add some tomato paste, cauliflower rice, and walnuts to the pan and let the nuts toast and the paste cook so the flavors develop. Add a bit of chicken bone broth to loosen the mixture up and then you can add it to the ground meats.
If you want juicy meat inside the bell peppers, (and who doesn’t?) then I recommend a mixture of ground beef and pork, which will add some nice fat to the blend and prevent it from drying out while baking in the oven.
Total cook time for the stuffed peppers is 1.5 hours, and during the last 30 minutes, sprinkle a healthy amount of shredded cheese over the top so it melts in the oven.
How Long Do I Cook Stuffed Peppers For
Cook stuffed peppers at 350 degrees F for 1.5 hours total. Remove the parchment and tin foil after 30 minutes and cook for another 30 minutes, and then top the peppers with cheese and bake another 30 minutes or until the internal temperature of the peppers is 155 degrees F.
How Do I Reheat Stuffed Peppers
The best way to reheat stuffed peppers is in a 350 degree F oven for 8-10 minutes. You can also reheat them in a microwave, but make sure to cover them with a wet paper towel and don’t overheat or the peppers will dry out. Cook stuffed peppers will last in the fridge for 5 days or can be frozen for 2-3 months.
Check out my other keto recipes:
I’m Loving this recipe of the Stuffed Peppers, and I’ve printed the recipe but the picture’s on your recipe’s don’t print out and when your 76 you need visuals, to go with a recipe…LOL..Thanks Bobby keep up the good working I am Loving your KETO Recipe’s their just what I need, keep them coming……Roberta Smith.
Ha, thanks Roberta! I will see if I can fix that, enjoy the peppers!
You need to look at your calculations. There are 18 net carbs in one serving not including the tomato puree.
Hey Sarah, the macros are correct, I use 3 sources to verify them. Don’t rely soley on myfitnesspal, it’s off many times I have noticed.
Just finished having these for dinner – they were great. I did make a few subs, and normally won’t rate a recipe when I modify it, but my changes were pretty minor. I didn’t have smoked paprika, so I used ancho chile powder. I figured the smokiness would be about the same. Also, instead of the San Marzano tomatoes, I used marinara that I canned last year.
I was surprised that the zucchini was basically unnoticeable. Hard to tell it was even there, but I’m sure it added moisture. Also, total bake time in the recipe is 1 1/2 hours. Mine were basically done at the one hour mark, but I let them go another 10 minutes to melt the cheese.
This one is a winner. Thanks Bobby.
Right on Tim, those are good subs for the recipe. So glad you enjoyed!
This recipe turned out great! We used ground turkey, chicken, and Italian sausage. Thanks for sharing.
Great combo of ground meats, braavo!
Hi Bobby,
What can I substitute for the walnuts that would equal the texture? My son is allergic. Thank you!
hi dina…chopped pecans would be ideal 😉
This is a flavor-packed, delicious and visually beautiful dish. I had visitors that are on keto and I wanted to make a couple of dishes that they would feel comfortable eating. They really enjoyed these. I also like that these are highly customizable, though these are so good if you follow the recipe. Will definitely make these again. Keep dishes like this coming guys.
Easy to make and delicious. The meat stays together and doesn’t fall apart! Definitely making it again. Thanks, Bobby!
Right on Adam, love to hear that..thanks!
My husband & I watched your Keto Stuffed Peppers video, and our mouths were watering watching it. So we made your recipe 2 nights ago, and they are AMAZINGLY delish! They are definitely packed with flavor, and shockingly filling. We ate leftovers last night, and they were even better than the 1st night. There is only one pepper left, and I am going to savor every last bite today. That is the first recipe of yours that we have tried, as we have just recently discovered FlavCity. If all of your keto recipes are this tasty, then you can expect 2 new devoted followers here 😉 Thanks!
Fantastic to hear Monica..these defo get better the next day..dont you love it when that happens 😉 Thanks!
Heck yeah! I’m preheating the oven now, and getting my ingreds measured out , to make your keto bread. Looking forward to it 🙂
ok, so I made these stuffed peppers last night and my family loved them! We did not miss the rice and loved the fact that they were keto friendly. Thanks!
so glad to hear you guys loved the stuffed peppers Casey, thanks!
I made these for meal prep this week and they were fantastic! I even wanna try it with ground turkey or chicken next time. Thanks for the epic stuffed bell pepper Bobby!
ground chicken turkey will work great for the stuffed peppers! Thanks
Hi Bobby,
I had the pleasure of cooking this recipe, and the peppers tasted great. Just one question, how did you rationalize a net carb of 6.4g per serving. I understand that a good brand of san marzano tomatoes like Cento will limit the sugar load significantly and pretty much just give you pure tomato. But 28oz of the stuff still leaves you with about 23g of net carbs. Does some of the carbohydrate content degrade with the high heat of cooking? Any more information on this point would be much appreciated.
Thanks
hey Juan…i believe it says in the macros that you should only use 2 tablespoons of sauce to spoon over the cooked peppers…bc while cooking..they dont absorb any of the sauce..so dont count the carbs in the sauce unless you eat it 😉
Delicious, I don’t miss the rice at all in these peppers. My favorite part is the crunch from the walnuts mixed with the zucchini. I have used this meat mixture for other recipes as well.
So glad to hear it, Dan!! Keep on cooking!
My favorite Keto recipe! In my opinion these are better than regular stuffed peppers that contain rice. The walnuts are the key here. Amazing
That is so great to hear! We agree! ? Thank you!
OMG we loved this recipe. The puree for sauce was odd to think it was going to be a good accompaniment but it was delicious. My husband calls it a “winner.”
?? Woo hoo! Thanks – so happy it was a hit!!! Keep on cookin’!
Absolutely delicious, we made this a little while back and they were incredible, the only negative thing I could say is when we cut into them, the water/fat from the beef left a huge puddle on the plate, we’re making these again tonight and will cut small holes in the base to allow that to drain off.
I made a keto lasagna a few days ago and the beef is cooked with a few tablespoons of tomato paste which absorbed the flavour and simply divine. I’m going to give that a go with these as well. Thank you for all the recipes you put up, they’ve completely transformed our lives.
I like the idea of cutting holes in the peppers. The only other suggestion would be to let them cool down a bit before cutting into them once cooked. Keep on cookin’!
Hey Bobby!
Would I be able to cook these in the Crock-Pot instead of the oven and if yes what setting and how long.Thanks and keep up the good stuff
You probably could though I don’t have experience in the Crock-Pot side of things so you may need to experiment with the time – or borrow from some other Crock-Pot recipe.