Keto Stuffed Bell Peppers

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Low carb stuffed peppers recipe with beef, pork, walnuts, and cheese. These peppers are baked in tomato sauce and make the ultimate keto meal.

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stuffed bell peppers

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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 pepper recipe
low carb keto stuffed peppers

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:

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stuffed bell peppers

Keto Stuffed Bell Peppers

Course: Main Course
Cuisine: American
Keyword: bell peppers, keto, low carb, stuffed peppers
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6 servings
Calories: 493 kcal
Author: Bobby Parrish

These low carb stuffed peppers are filled with juicy ground pork, beef, walnuts, and zucchini, baked in tomato sauce, and topped with shredded cheese. The ultimate keto meal for stuffed bell peppers.

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Ingredients

  • 6 bell peppers
  • ¾ pound each of ground beef & ground pork
  • 1 red onion diced
  • 3 stalks celery chopped
  • 1 zucchini chopped
  • 1.5 cups frozen cauliflower rice
  • 1 teaspoon dried thyme or oregano
  • ¼ cup walnuts Finely chopped
  • 3 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1.5 tablespoon tomato paste
  • 1/2 cup water or bone broth
  • 1 egg
  • 1 cup shredded cheddar cheese
  • 3 cups marinara sauce or crushed tomatoes
  • Kosher salt & black pepper
  • Avocado oil

Instructions

  1. Preheat oven to 350 F. For the filling, pre-heat a large non-stick pan just over medium heat along with 2 teaspoons of oil. Add the onions, celery, zucchini, thyme or oregano, ½ teaspoon salt, and a few cracks of pepper, mix well. Cook for 15 minutes, stirring often. Meanwhile, cut the tops of the bell peppers off and use your hands to carefully rip out the seeds and membranes, you can watch the video to see how it’s done.

  2. To the pan, add the walnuts, garlic, and tomato paste, smoked paprika, cumin, and cook for 3 minutes, stirring often. Add the cauliflower rice and bone broth or water to the pan and cook for 5 minute, or until most of the liquid is absorbed and the mixture looks wet. Set aside.

  3. Place the ground beef and pork in a large bowl, season with 1 teaspoon of salt, a few cracks of pepper, and add the egg. Use your hands to mix everything very well, making sure the beef is thoroughly incorporated with the pork. Add the veggie mixture to the beef and use your hands, or a large spoon if the veggies are still hot, to mix everything very well. It’s ok that the veggies are hot because you will be cooking the peppers immediately, but if that is not the case, make sure the veggies cool before adding to the beef.

  4. Add the marinara or tomato sauce sauce to a baking dish and then add the bell peppers. Use a spoon to stuff the peppers to the top, making sure to pack the mixture down well. Cover the peppers with a layer of parchment paper and then a layer of tin foil. Bake for 30 minutes, remove parchment and foil, bake another 30 minutes.

  5. Add the shredded cheese on top of the peppers and cake another 30 minutes, or until the internal temperature of the ground meat is 160F.

  6. Allow the peppers to rest for 10-20 minutes before serving, plate them up with some reserved tomato sauce, enjoy!
  7. The peppers will keep in the fridge for 5-6 days and get even better the second and third day. You can freeze the stuffed peppers for 3 months and either place frozen peppers in a 350 F oven until hot, or thaw them and warm in the oven.

Recipe Video

Recipe Notes

Macros per pepper, recipe makes 6 peppers:
493 calories
6.4 grams of net carbs
37.1 grams of fat
30.2 grams of protein
2.8 grams of fiber

Macros for every ¼ cup of tomato puree eaten with the peppers:
18 calories
3 grams of net carbs
Less than 1 gram of fat
1.1 grams of fiber
0.93 grams of protein

Nutrition Facts
Keto Stuffed Bell Peppers
Amount Per Serving
Calories 493 Calories from Fat 334
% Daily Value*
Fat 37.1g57%
Carbohydrates 6.4g2%
Fiber 2.8g12%
Protein 30.2g60%
* Percent Daily Values are based on a 2000 calorie diet.

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32 thoughts on “Keto Stuffed Bell Peppers”

  1. Roberta R Smith

    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.

    Reply
  2. Sarah Weatherford

    You need to look at your calculations. There are 18 net carbs in one serving not including the tomato puree.

    Reply
    1. Bobby Parrish

      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.

      Reply
  3. Tim

    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.

    Reply
  4. Tens Nalls

    This recipe turned out great! We used ground turkey, chicken, and Italian sausage. Thanks for sharing.

    Reply
  6. Arlene Beita

    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.

    Reply
  8. Erik & Monica

    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!

    Reply
  9. Casey

    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!

    Reply
  10. Clair

    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!

    Reply
  11. Juan

    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

    Reply
    1. Bobby Parrish

      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 😉

      Reply
  12. Dan

    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.

    Reply
  13. Dan B

    My favorite Keto recipe! In my opinion these are better than regular stuffed peppers that contain rice. The walnuts are the key here. Amazing

    Reply
  14. Sherri

    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.”

    Reply
  15. Marc Karacsony

    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.

    Reply
    1. Bobby Parrish

      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’!

      Reply
  16. Cosmin

    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

    Reply
    1. Bobby Parrish

      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.

      Reply

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