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!?