Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes
Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Recipes

RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Keto Stuffed Peppers

Low carb, keto diet friendly stuffed peppers with beef, walnuts, and cheese.

This recipe is , , , with main ingredient ,
stuffed-peppers-2

Stuffed Bell Peppers

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.

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 ad juicy, who said I can’t have my cake and eat it too!?

The Best Stuffed Peppers Recipe

Yes, I know, that is a big claim, but it’s 100% true! 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.

The 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 wit sugar and hi car 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, you just made a keto tomato sauce.

The stuffed peppers don’t absorb the cooking liquid, they just stay nice and moist, so dont 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.

Easy Keto Recipes

I like to think most all of my keto recipes are easy, but this is takes the cake. Just make sure to season the beef filing aggressively and poop everything in the oven and go watch Netflix for an hour or so, how easy is that!?

Make sure to check out my other keto recipes that are really easy to make too. Keto cauliflower tots with cheese are so darn easy to make and so are my low carb keto egg bites.

Keto Stuffed Peppers

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 6 servings
Author: Bobby Parrish
Print

Ingredients

  • 6 bell peppers
  • ¾ pound each of ground beef & ground pork
  • ½ an onion diced
  • 1 medium size zucchini diced
  • ½ teaspoon dried thyme
  • ¼ cup walnuts chopped
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • ½ teaspoon each smoked paprika & cumin
  • ¼ teaspoon cayenne pepper
  • 1/3 cup chicken stock/broth
  • 1 egg
  • 1 cup shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • 28 ounce can tomato puree unsalted
  • Kosher salt & black pepper
  • Avocado or grapeseed oil

Instructions

  1. Pre-heat 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, zucchini, thyme, ½ teaspoon salt, and a few cracks of pepper, mix well. Cook for 10 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. Add the walnuts, garlic, tomato paste, smoked paprika, cumin, and cayenne to the onion mixture and cook for 3 minutes, stirring often. Add the chicken stock to the pan and cook for 1 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 tomato puree to a baking dish along with ½ teaspoon of salt and few cracks of pepper, mix well and then add the bell peppers. Use a spoon to stuff the peppers to the top, making sure to pack the mixture down. Cover the baking dish with tin foil, place on a sheet tray and bake for 30 minutes. Remove tin foil and bake another 30 minutes.
  5. Meanwhile, combine the cheddar cheese and parmesan in a bowl and mix well. After the peppers have been cooking for 1 hour, top them with the cheese and bake another 25-30 minutes. If you have a thermometer, remove the peppers from the oven when internal temperature is 155 F.
  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 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

11 thoughts on “Keto Stuffed 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.

  2. Sarah Weatherford

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

    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.

  3. 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.

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

  5. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
Share via
433 Shares
433 Shares