Keto Stuffed Peppers

Looking for your next favorite weeknight dinner? These Keto Stuffed Peppers are the absolute best—bursting with hearty, savory flavors, gooey melted cheese, and a satisfying, tender-crisp bite.

You won’t miss the carbs one bit. A savory filling of seasoned ground beef, cauliflower rice, and just the right amount of spices is stuffed into sweet bell peppers and baked to golden, cheesy perfection.

This low-carb twist on the homestyle classic is quick, family-friendly, and totally customizable. It’s perfect for family dinners, meal prepping your lunches, or impressing friends at your next potluck.

Inspired by my mom’s legendary stuffed peppers (with a keto upgrade I’ll never go back from), this recipe is now one of my most requested dishes!

Why You'll Love This Recipe

• So flavorful you’ll never guess it’s low-carb
• Ready in under 1 hour—perfect for busy nights
• Family-friendly and great for meal prep
• Easily customizable with your favorite proteins and veggies

Key Ingredients for Keto Stuffed Peppers

See recipe card below for full list of measurements, ingredients, and instructions.

Bell Peppers

The star of the show! Bell peppers lend natural sweetness, vibrant color, and the perfect vessel for a hearty filling. Choose any color you love—red, yellow, or orange peppers are a bit sweeter, while green peppers are slightly more bitter and earthy. Aim for peppers that stand up straight and are free of soft spots.

Ground Beef

Ground beef brings savory depth and heartiness to every bite. I recommend 80/20 for extra juiciness, but you can use leaner beef or even replace with ground turkey or chicken for a lighter version. If you use turkey or chicken, consider increasing your spices for rich flavor.

Cauliflower Rice

Cauliflower rice keeps things low carb while adding bulk and a satisfying “rice-like” texture. You can use fresh or frozen; just be sure to thaw and squeeze out extra moisture if using frozen. Broccoli or chopped mushrooms also work for more veggie variety.

Cheddar Cheese

Cheddar brings that crave-worthy, melty, golden top everyone loves. Go sharp or extra sharp for more punch. Feel free to try Monterey Jack or mozzarella if you prefer a milder or stretchier cheese.

Tomato Paste

Tomato paste adds rich, concentrated umami flavor and helps tie the filling together. You can swap for a tablespoon of sugar-free tomato sauce if needed, but tomato paste gives the boldest taste with minimal carbs.

Instructions for Keto Stuffed Peppers

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Peppers

Slice the tops off the bell peppers and remove seeds and membranes. If the peppers won’t stand up, slice a thin bit off their bottoms so they sit upright (don’t cut into the flesh). Set aside.

Make the Beef Mixture

Heat olive oil in a large skillet over medium heat. Add onions and sauté for 2-3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Add the ground beef and cook, breaking it up with a spoon until browned (about 5-6 minutes). Drain excess fat if needed.

Add Cauliflower and Seasonings

Stir in cauliflower rice, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes, until cauliflower is tender and everything is well combined.

Remove the skillet from heat and fold in 1/2 cup of shredded cheddar cheese until melted through.

Stuff and Top the Peppers

Spoon the beef mixture into each bell pepper, filling generously. Stand the peppers upright in a baking dish. Top each pepper with extra cheddar cheese for a bubbly, golden crown.

Bake to Perfection

Preheat your oven to 375°F (190°C). Cover the baking dish loosely with foil and bake peppers for 25 minutes. Uncover and bake an additional 5 minutes, until cheese is melted, bubbling, and lightly golden.

Garnish and Serve

Let the stuffed peppers cool just a few minutes. Sprinkle with fresh parsley before serving, if desired.

Recipe Variations

Make It Spicy

Love some heat? Add a pinch of red pepper flakes or stir in a chopped jalapeño with the onions for a spicy kick. Pepper Jack cheese also works wonders for spice lovers!

Veggie-Only Option

For a vegetarian version, simply swap out the ground beef for a mixture of sautéed mushrooms and zucchini, or use a plant-based ground meat substitute. Keep all the seasonings and cheese for the same great flavor.

Switch Up the Cheese

Try mixing in mozzarella, Monterey Jack, or even pepper jack cheese for a different flavor and melt. Goat cheese or feta crumbles on top can add a tangy twist.

Chicken or Turkey Twist

Use ground turkey or chicken instead of beef for a lighter protein option. Ground sausage (look for sugar-free) also brings tons of flavor—just be mindful of spices and salt.

Extra Hidden Veggies

Double up on the veg by adding chopped spinach, kale, or grated zucchini to your filling. Just sauté lightly with the onions and beef for best texture.

Serving Suggestions

Pair your Keto Stuffed Peppers with a simple side salad dressed in olive oil and lemon, or serve alongside roasted broccoli or green beans for a nutrient-packed, low-carb meal. A dollop of sour cream or a sprinkle of fresh herbs makes the perfect garnish!

Storage and Reheating

Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. To reheat, place peppers in a covered baking dish and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individually until heated through. You can also freeze baked stuffed peppers, tightly wrapped, for up to 2 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions About Keto Stuffed Peppers (FAQ)

Q: Can I make Keto Stuffed Peppers ahead of time?
A: Absolutely! Prep and stuff the peppers, then refrigerate unbaked for up to 24 hours. When ready, bake as directed (you may need to add a few extra minutes of baking time).

Q: Do I have to use cauliflower rice?
A: Cauliflower rice keeps this recipe low-carb, but you can substitute with chopped spinach, zucchini, or even omit for an ultra-meaty version.

Q: Can I freeze Keto Stuffed Peppers?
A: Yes, these freeze beautifully! Cool completely, then wrap tightly in foil and freeze. Thaw overnight in the fridge and reheat gently before serving.

These Keto Stuffed Peppers are pure comfort food—easy, hearty, and bursting with flavor in every cheesy bite. Whether you’re following a keto diet or just want a lighter take on a classic dish, give them a try and let me know how they turned out in the comments or with a recipe rating below!