Keto Stuffed Red Pepper

Elevate your low-carb dinner game with these irresistible Keto Stuffed Red Peppers, a vibrant and wholesome dish that's as satisfying as it is flavorful. Packed with a savory filling of seasoned ground beef, cauliflower rice, and juicy diced tomatoes, these bell peppers deliver all the comfort of traditional stuffed peppers without the carb load. A smoky blend of Italian seasoning and paprika infuses each bite with bold flavor, while a melted layer of gooey mozzarella cheese takes this keto-friendly creation over the top. Ready in under an hour, this recipe is perfect for weeknight dinners or meal prep, and it’s topped off with a sprinkle of fresh parsley for a pop of color and freshness. Whether you're following a ketogenic diet or just looking for a hearty, guilt-free meal, these stuffed peppers are guaranteed to impress!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 large Red bell peppers
• 1 pound Ground beef (80/20 lean-to-fat ratio)
• 1.5 cups Cauliflower rice
• 2 tablespoons Olive oil
• 1 small Onion, finely diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 cup Diced tomatoes (no sugar added)
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Smoked paprika
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Mozzarella cheese, shredded
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Carefully cut off the tops of the red bell peppers and remove the seeds and membranes. Set the peppers aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.

Step 4

Add minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.

Step 5

Add the ground beef to the skillet and cook until browned and fully cooked, breaking it apart with a spatula, about 6-8 minutes. Drain any excess fat if needed.

Step 6

Stir in the tomato paste, diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper. Allow the mixture to simmer for 5 minutes, letting the flavors combine.

Step 7

Add cauliflower rice to the skillet and mix well, ensuring the cauliflower rice is evenly incorporated into the filling. Cook for an additional 2-3 minutes.

Step 8

Place the prepared red bell peppers upright in a baking dish. Spoon the filling mixture into each pepper, packing it down gently.

Step 9

Top each stuffed pepper with a generous amount of shredded mozzarella cheese.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.

Step 12

Sprinkle chopped parsley on top of the stuffed peppers for garnish before serving, if desired.

Step 13

Serve hot and enjoy your Keto Stuffed Red Peppers!

Nutrition Facts

Serving size	(1862.2g)

Amount per serving	% Daily Value*
Calories	2150.8

Total Fat 147.3g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 401.1mg	0%
Sodium 2905.8mg	0%
Total Carbohydrate 85.1g	0%
Dietary Fiber 26.4g	0%
Total Sugars 46.2g
Protein 116.9g	0%

Vitamin D 28.1IU	0%
Calcium 1078.3mg	0%
Iron 17.9mg	0%
Potassium 3834.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 21.9%

Carbs: 16.0%