This Keto Stuffed Peppers recipe is perfect for those trying to follow a low carb diet. Thanks to ingredients like cauliflower rice, you can now enjoy low carb stuffed peppers without missing out on the rice.
This Keto Stuffed Peppers Recipe is Versatile
This recipe is so easy to customize in order to fit into your diet or flavor preference. I have made these easy keto stuffed peppers with sausage, ground venison, and beef. Every creation seemed to come out better than the last but I think these keto stuffed bell peppers are best with sausage while my husband prefers them with ground venison. They are all great options, so feel free to experiment with whatever you prefer to use.
Keto Stuffed Bell Peppers Customized
You can customize your own keto stuffed peppers by adding in extra veggies or less sauce, whatever you prefer, the possibilities are endless. That’s why it was so easy to make these stuffed bell peppers keto-friendly, I can adjust everything!
The first step to making the perfect low carb stuffed bell peppers is to pick out the perfect bell peppers.
When picking out a bell pepper for this keto stuffed peppers recipe, keep in mind that the word on the street is, peppers with three bumps on the bottom are best for cooking. I don’t always follow this rule though, sometimes when the pepper selection is limited, the ones that are left won’t even stand on their own.
So, when making something like keto stuffed peppers, I take that part into consideration if presentation if important for that meal.
When making this recipe at home for my family, I usually don’t mind if it looks a little weird. My family is pretty cool about trying new stuff that looks a bit off. They are used to me experimenting in the kitchen for the sake of the blog at this point.
Surprisingly, some of the worst looking dishes I have made over the years turned out to be family favorites. That actually worked out well because I needed to make those recipes many times in order to get them ready for photos for the blog. I am thankful that my husband and daughter happily devoured every sloppy mess I have served them until it became Pinterest ready.
I love having an easy keto dinner idea that the entire family can enjoy. Plus, one of my favorite things about this recipe is that it is so easy to double up and reheats well for a second night.
Tips for Presentation of Your Stuffed Peppers
When cutting the peppers try to stay near the top, you can always go back and cut more off but it is impossible to add more once you have cut too much off. Whenever cutting bell peppers I think of my grandmother and her amazing abilities to gut a bell pepper in seconds. It was like the woman knew what was on the other side of that skin, every seed inside came out in one quick swoop. I aspire to be like her in so many ways.
Your cut doesn’t have to be perfect, just remove the tops and hollow out each bell pepper. Be sure to rinse them out completely before moving on to the next step.
How To Make Stuffed Peppers?
Boil the peppers until they are soft but be sure not to overcook them as they will fall apart. I usually boil them for about 7 minutes then I drain the water and set them aside to cool.
In the meantime, fry up the meat you are using, I used ground venison when taking these photos. I could have taken photos of all of the other times that I have made this with other meats to show you what that would look like but I forgot, so use your imagination to envision your desired meat in the photo below.
After browning the meat, add in the diced onions and garlic, as well as all of the seasonings. Cook together for about 5-10 minutes to ensure all of the flavors mix together and that the onions begin to soften up a bit then add in the sauce.
Place the peppers in a casserole dish and fill them up with the meat and sauce mix.
Top them with cheese and bake in an oven preheated to 375 degrees until the cheese on top is melted. This usually takes my oven about 10 minutes but I have no idea how long it will take your oven, so set a timer and check it often if you are unsure of how long this may be.
Easy Keto Dinner Idea
I like a little bit of crunch to my peppers so sometimes I let it cook in the oven longer. This is another thing I love about cooking these keto stuffed peppers the second night. When warming them up the second time it really gives the cheese a good texture that I just can not seem to get on the first time around in the oven.
I hope your family enjoys this keto stuffed peppers recipe as much as we do and feel free to let me know what kind of variations of this recipe you have tried. I am always interested in changing things up a bit to keep us from getting sick of the same old recipe.
Please don’t forget to share this recipe on your favorite social media so everyone can give it a try.
- 6 Bell Peppers
- 1 1/4 to 1 /2 Cups of Cauliflower Rice (depending on size of peppers)
- 4 tablespoons of Diced Garlic
- 2 Tablespoons of Garlic
- 2 Tablespoons of Onion Powder
- 1 Tablespoon of Italian Seasoning
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Small Onion
- 1 lb of Ground Meat
- 1 24 ounce can of Tomato Sauce
- 1 Cup of Mozzarella Cheese
- Cut the tops off of bell peppers. Be sure to rinse them out completely before moving on to the next step.
- Boil the peppers until they are soft but be sure not to overcook them as they will fall apart. I usually boil them for about 7 minutes then I drain the water and set them aside to cool.
- Brown the meat. Add in the diced onions and garlic, as well as all of the seasonings. Cook together for about 5-10 minutes to ensure all of the flavors mix together and that the onions begin to soften up a bit then add in the sauce.
- Place the peppers in a casserole dish and fill them up with the meat and sauce mix.
- Top them with cheese and bake in an oven preheated to 375 degrees until the cheese on top is melted. This usually takes my oven about 10 minutes.