Keto Stuffed Bell Peppers
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.
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
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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.
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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.
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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.
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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.
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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.
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Allow the peppers to rest for 10-20 minutes before serving, plate them up with some reserved tomato sauce, enjoy!
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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