Cheesy Keto Stuffed Peppers

What Makes This Recipe So Good

It’s a complete meal in one! High in both protein and fat, these keto stuffed peppers have everything you need to feel full and satisfied.It’s surprisingly quick and easy to make! Start by making the filling, then stuffing the peppers before transferring them into the oven. This speedy recipe requires very little effort, and is utterly foolproof!It’s a total family favorite! Even carb-lovers go crazy for this keto meal. I’ve tricked many people into eating these keto stuffed peppers, and no one’s ever guessed how low-carb they are.

Key Ingredients

Bell Peppers – Green bell peppers have the least amount of carbs, so are best for this keto recipe. However, feel free to use any color bell pepper you’d like! To prepare the bell peppers for this recipe, start by slicing 1/4-inch off the top of each one. And if you’d like to reduce your waste, you could easily dice up the bell pepper scraps and toss them in with your filling. Then, use your hands or a spoon to scrape out the seeds and ribs from the inside of each bell pepper. Once hollow inside, your peppers are ready to be stuffed and baked! Cauliflower Rice – This low-carb rice substitute is the key to making these stuffed peppers keto. Traditional stuffed peppers have rice in the filling, though we cut down on a ton of carbs by using cauliflower rice instead. However, if you’d like, you can substitute the cauliflower rice for an additional pound of ground beef. And if you’re not keto, you can use one cup of cooked white or brown rice in its place.

Chef’s Tips

Use any leftover filling however you’d like! I had a tiny bit of filling leftover after stuffing my peppers, so I simply enjoyed it on its own. Though feel free to use it to stuff sweet potatoes, zucchini boats, or really any veggie you’d like!Switch up this keto stuffed peppers recipe anyway you’d like! It’s the perfect opportunity to use up any leftover vegetables you have lying around. Simply chop them up and throw them in with the filling so that nothing goes to waste!Prep this meal ahead of time and either freeze or refrigerate until ready to eat! To do this, make the recipe up until it’s time to bake. Then, right before baking, cover the peppers in plastic wrap and store in either the fridge for up to three days or the freezer for up to one month.