Keto & Low Carb Stuffed Bell Peppers
Introduction
These keto-friendly stuffed bell peppers are loaded with savory ground meat, melted cheese, and flavor-packed spices. Perfect for a low-carb dinner that doesn’t skimp on taste or satisfaction.
Ingredients
- 4 large bell peppers, tops sliced and seeds removed
- 1 lb ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes, drained
- 1 cup shredded cheddar cheese, divided
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Brush bell peppers with olive oil and place in a baking dish.
- In a skillet over medium heat, sauté onion and garlic until translucent.
- Add ground meat; cook until browned. Drain excess fat.
- Stir in tomato paste, diced tomatoes, oregano, paprika, salt, and pepper. Simmer for 5 minutes.
- Remove from heat; mix in half of the shredded cheese.
- Spoon filling into peppers; top with remaining cheese.
- Bake for 25–30 minutes, until peppers are tender and cheese is melted.
- Garnish with parsley and serve hot.
Nutrition Facts (per serving)
| Calories | Fat | Protein | Carbs | Fiber | Sugar |
|---|---|---|---|---|---|
| 320 | 18g | 27g | 10g | 3g | 5g |
FAQ
Can I make this dairy-free?
Yes, swap cheddar for a dairy-free cheese alternative and omit or replace any butter used in the recipe.
Can I prepare these ahead of time?
Absolutely! Assemble the peppers, cover, and refrigerate. Bake when ready, adding a few extra minutes to cook from cold.
How do I store leftovers?
Store cooled peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Can I use other proteins?
Yes, ground chicken, pork, or a plant-based alternative work well. Adjust seasonings to taste.
