Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links.
If you love seasoned ground beef, melty cheese, onions, and peppers, you are going to love this easy, low-carb Stuffed Peppers Recipe! Made with cauliflower rice, these are keto stuffed peppers everyone will love. Of course, you can make them with white or brown rice, too – all in 45 minutes!
Jump to:
Low Carb Stuffed Peppers
I am always on the lookout for tasty low carb recipes, and if you can relate, you’re going to love this recipe for low carb stuffed peppers. They’re so tasty you won’t believe they’re keto, but with only 9 carbs per pepper – and these peppers are filling! – they totally are!
The best part about these peppers is the seasoning. They’re Italian stuffed peppers, with the seasoning, sauce, and cheese to match. Every bite is so flavorful, you can keep the side dishes simple!
If you aren’t counting your carbs, these beef stuffed peppers are still for you. Swap out the cauliflower rice for regular rice, if you want – I guarantee you’ll love every bite!
Stuffed Bell Peppers Ingredients
- Bell peppers, any color
- Olive oil
- Onion
- Ground beef
- Cauliflower rice
- Italian seasoning
- Tomato sauce
- Garlic
- Fontina cheese
- Parmesan cheese
- Salt and pepper
- Red pepper flakes
- Fresh basil or parsley, for garnish (optional)
How to Make Stuffed Peppers
- Preheat oven to 400°F. Grease a 9 by 13-inch baking dish with olive oil or cooking spray.
- Cut bell peppers in half and clean out the seeds and membranes. Rub olive oil on the inside of each pepper and place them in the baking dish. Sprinkle with salt and pepper.
- Roast peppers for 15 minutes, until soft, but still undercooked. Remove dish from the oven and set aside (leave the oven on).
- Heat a large skillet over medium heat. Add the remaining olive oil and saute the onion until soft, 3 minutes or so. Add ground beef and cook until browned. Drain off any fat if necessary, but do not rinse.
- Stir in minced garlic and cook until fragrant, about 1 minute. Stir in tomato sauce, cauliflower rice, Italian seasoning, salt, and pepper. Sprinkle with red pepper flakes and cook for another 2 minutes or so.
- Turn the burner heat off. Stir in half of the fontina cheese and all of the parmesan. Spoon the mixture into the peppers and top each one with the remaining fontina divided evenly.
- Lower the oven temperature to 350°F. Bake 20-25 minutes, until cheese melts and pepper is soft and tender. The edges should start to brown.
- Remove from the oven and allow to cook 5 minutes or so. Sprinkle with fresh basil or parsley if desired, then serve and enjoy!
Stuffed Peppers Recipe Tips
- Use any color of bell pepper you like. You can even use poblano peppers for this recipe if you prefer, but keep in mind poblano peppers have more carbs per pepper than bell peppers, so if you want the meal to be keto, don’t use them.
- You can season the meat however you like. I love Italian stuffed peppers, but you could also try making them using taco seasoning.
Can you freeze stuffed peppers?
You can freeze stuffed peppers by using a freezer-safe baking dish to bake them in, then allowing them to cool. Cover with plastic wrap and foil, label with the date, and add to the freezer for up to 3 months.
To reheat, unwrap them and bake them at 350°F until heated through, 20-30 minutes.
Stuffed Peppers Recipe FAQs
Peppers do not have to be boiled before stuffing, but should be roasted by pre-baking them before stuffing them for best results. If you don’t pre-bake the peppers beforehand, they will turn out too crunchy for most peoples’ liking. And, if you boil them, they won’t have as much flavor as they would by roasting.
You do not need to cover stuffed peppers when baking them. By leaving them uncovered, the cheese will brown nicely on top.
Keto Recipes
- Keto Egg Roll in a Bowl Recipe
- Keto Cheeseburger Casserole Recipe
- Lemon Butter Sauce
- Garlic Butter Recipe
Peppers Recipes
- How to Saute Peppers and Onions
- Shishito Peppers with Pesto Dip
- Steak Peppers and Onions Foil Packets
- Baked Ziti with Sausage and Peppers
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Stuffed Peppers Recipe
Equipment
- 9 by 13 inch baking dish
- Wooden spoon or spatula
- Cutting board
Ingredients
- 3 bell peppers any color
- 2 Tablespoons olive oil
- ½ medium onion diced
- 1 pound ground beef or turkey, chicken, or pork – your preference
- 1 cup prepared cauliflower rice
- 1 tablespoon Italian seasoning
- ¾ cup tomato sauce
- 2 cloves garlic minced – up to 3 cloves, your preference
- 1 cup shredded fontina cheese divided
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
- ½ teaspoon red pepper flakes use more or less to taste
- Fresh basil or parsley to taste, for garnish
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat oven to 400°F. Grease a 9 by 13-inch baking dish with olive oil or cooking spray.
- Cut bell peppers in half and clean out the seeds and membranes. Rub olive oil on the inside of each pepper and place them in the baking dish. Sprinkle with salt and pepper.3 bell peppers, Salt and pepper, 2 Tablespoons olive oil
- Roast peppers for 15 minutes, until soft, but still under-cooked. Remove dish from the oven and set aside (leave the oven on).
- Heat a large skillet over medium heat. Add the remaining olive oil and saute the onion until soft, 3 minutes or so. Add ground beef and cook until browned. Drain off any fat if necessary, but do not rinse.2 Tablespoons olive oil, ½ medium onion, 1 pound ground beef
- Stir in minced garlic and cook until fragrant, about 1 minute. Stir in tomato sauce, cauliflower rice, Italian seasoning, salt, and pepper. Sprinkle with red pepper flakes and cook for another 2 minutes or so.1 cup prepared cauliflower rice, 1 tablespoon Italian seasoning, ¾ cup tomato sauce, 2 cloves garlic, ½ teaspoon red pepper flakes
- Turn the burner heat off. Stir in half of the fontina cheese and all of the parmesan. Spoon the mixture into the peppers and top each one with the remaining fontina divided evenly.1 cup shredded fontina cheese, ¼ cup grated parmesan cheese
- Lower the oven temperature to 350°F. Bake 20-25 minutes, until cheese melts and pepper is soft and tender. The edges should start to brown.
- Remove from the oven and allow to cook 5 minutes or so. Sprinkle with fresh basil or parsley if desired, then serve and enjoy!Fresh basil or parsley
Notes
- Use any color of bell pepper you like. You can even use poblano peppers for this recipe if you prefer, but keep in mind poblano peppers have more carbs per pepper than bell peppers, so if you want the meal to be keto, don’t use them.
- You can season the meat however you like. I love Italian stuffed peppers, but you could also try making them using taco seasoning.
- You can freeze stuffed peppers by using a freezer-safe baking dish to bake them in, then allowing them to cool. Cover with plastic wrap and foil, label with the date, and add to the freezer for up to 3 months. To reheat, unwrap them and bake them at 350°F until heated through, 20-30 minutes.
Sheila says
Isabel can you cook these in a air fryer .
Em Beitel says
Hi Sheila! You could definitely cook these in an air fryer! Air fry them at 360°F for 10-15 minutes (depends on how crunchy or soft you want them). If you want, you can pre-roast the peppers like we do in the oven version for softer peppers – put them in for about 5 minutes beforehand at 330°F. Top with cheese in the final 3-5 minutes.