Stuffed Peppers Recipe

six stuffed bell peppers on a white baking dish

If you love seasoned ground beef, melty cheese, onions, and peppers, you are going to want to try this easy, low-carb Stuffed Peppers Recipe!

Course Appetizer or main

Cuisine American/Italian

Keyword beef stuffed peppers, how to make stuffed peppers, low carb stuffed peppers, Stuffed Peppers Recipe

Prep Time 5

Cook Time 45

Total Time 50

Servings peppers

Calories 374kcal

Author Isabel Laessig

Equipment

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

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.

Nutrition