Go Back
To make keto stuffed bell peppers, gather these essential ingredients: - 4 large bell peppers (red, yellow, green, or orange) - 1 pound ground turkey or beef - 1 cup cauliflower rice - 1 cup shredded cheddar cheese (divided) - 1/2 cup diced tomatoes - 1 small onion (finely chopped) - 2 cloves garlic (minced) - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper (to taste) - Fresh parsley (for garnish) These ingredients create a delightful mix of flavors and textures. Bell peppers serve as the perfect vessel for a hearty filling. I love using fresh ingredients, as they make the dish taste vibrant and bright. The ground turkey or beef adds protein, while cauliflower rice keeps it low-carb. The spices, like cumin and smoked paprika, give a warm, smoky flavor. And who can resist gooey cheddar cheese? It melts beautifully and brings everything together. Don't forget the fresh parsley to add color and freshness! {{ingredient_image_2}} - Preheat the Oven to 375°F (190°C): Start by turning on your oven. This will ensure it’s hot when you bake the peppers. - Prepare and Clean Bell Peppers: Cut the tops off the bell peppers. Remove the seeds and membranes. Set the cleaned peppers aside for stuffing. - Sauté Onions and Garlic: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion is soft. - Brown the Meat and Mix Remaining Ingredients: Add the ground turkey or beef to the skillet. Cook for 5-7 minutes, breaking it apart as it cooks. Once browned, stir in cauliflower rice, diced tomatoes, cumin, smoked paprika, salt, and pepper. Keep cooking for 4-5 minutes to blend the flavors. - Incorporate Cheese and Stuff Peppers: Remove the skillet from the heat. Fold in half of the shredded cheddar cheese until it melts. Stuff each bell pepper with the meat mixture, pressing down gently to fill them well. - Arrange in Baking Dish and Cover with Foil: Place the stuffed peppers upright in a baking dish. Top each pepper with the rest of the shredded cheese. - Bake Covered and Then Uncovered: Cover the dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This makes the peppers soft and the cheese bubbly and golden. - Ensuring Peppers are Properly Stuffed To stuff your peppers well, press the filling down gently. This method helps avoid gaps. Make sure the mixture fills every space. You want each bite to be full of flavor. - Cooking Time Adjustments for Different Meats If you choose ground turkey, it cooks faster than beef. Keep an eye on it. Use a meat thermometer for safety. Ground turkey should reach 165°F, while beef needs 160°F. Adjust your cooking time based on what you pick. - Creative Ways to Serve Stuffed Peppers Serve your stuffed peppers on a large platter. Place the tops on the side for flair. You can also layer them with colorful greens. This adds a fresh look to your dish. - Garnishing Suggestions for Added Flavor A sprinkle of fresh parsley boosts color and taste. You can also add a dollop of sour cream. For a spicy kick, try chili flakes or jalapeños. These small touches make a big difference. Pro Tips Choose Colorful Peppers: Opt for a mix of colored bell peppers for a vibrant presentation and a range of flavors. Each color has a unique taste profile, enhancing the overall dish. Customize Your Filling: Feel free to experiment with different proteins such as chicken, sausage, or even plant-based alternatives to suit your dietary preferences. Pre-Cook the Cauliflower Rice: If using fresh cauliflower rice, lightly sauté it before mixing it with the meat to enhance its flavor and reduce moisture, preventing soggy peppers. Let Them Rest: After baking, allow the stuffed peppers to rest for a few minutes before serving. This helps the flavors settle and makes them easier to handle when serving. {{image_4}} You can easily make keto stuffed bell peppers vegetarian or vegan. For plant-based proteins, try using lentils or black beans. These options add great texture and flavor. You can also use crumbled tofu or tempeh for a protein boost. For cheese, consider using vegan cheese. Look for brands that melt well. Nutritional yeast is another option. It adds a cheesy flavor without dairy. Just sprinkle it on top for a tasty finish. Spices and herbs can change the whole dish. Experiment with cumin or Italian herbs for a different taste. You might love adding chili powder for some heat. A pinch of oregano can also enhance the flavor. Adding vegetable mix-ins makes your stuffing even better. Zucchini, mushrooms, or spinach work well. Just chop them small and mix them in with the other ingredients. This adds color and nutrients to your meal. After making your keto stuffed bell peppers, you’ll want to store any leftovers properly. Here are my best practices: - Best Practices for Refrigeration: Let the stuffed peppers cool to room temperature first. Then, place them in an airtight container. Store in the fridge for up to 3-4 days. This keeps them fresh and tasty. - How to Freeze Stuffed Peppers: For longer storage, you can freeze the peppers. Wrap each stuffed pepper tightly in plastic wrap. Then, put them in a freezer bag. They can last up to 3 months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheating your stuffed peppers is simple. Use these methods for safe and tasty results: - Methods for Reheating Safely: You can reheat them in the oven or microwave. For the oven, preheat to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes or until warm. In the microwave, heat for 2-3 minutes on medium power. - Tips for Maintaining Texture and Flavor: To keep the peppers nice, avoid overheating. If using the microwave, cover them with a damp paper towel. This helps prevent drying out. Enjoy your meal as if it was just made! Can I make these ahead of time? Yes, you can prepare stuffed peppers in advance. Stuff the peppers and store them in the fridge. Bake them when you are ready to eat. This saves time on busy days. What are the best types of bell peppers for stuffing? I like using large bell peppers, such as red, yellow, green, or orange. They are sturdy and sweet. Their size holds a lot of filling. Choose any color based on what you like best. How many carbs are in keto stuffed bell peppers? Each stuffed bell pepper has around 8-10 grams of carbs. This makes them great for a keto diet. The main carbs come from the bell pepper and cauliflower rice. Can I use different meats for this recipe? Absolutely! You can use ground chicken, pork, or even meat alternatives. Just adjust cooking time as needed. Each meat adds its own flavor, so try what you enjoy. How can I make these dairy-free? To make them dairy-free, skip the cheese or use a dairy-free cheese. Nutritional yeast can add a cheesy flavor without dairy. You can also add extra herbs for taste. Are there any low-carb substitutes for cauliflower rice? Yes, you can use zucchini rice or shredded cabbage instead of cauliflower rice. Both are low in carbs and offer unique flavors. Experiment to find which one you like best. You now know how to make tasty stuffed peppers. We covered every step, from ingredients to cooking tips. Remember to try different meats and veggies for fun flavors. You can also store leftovers easily for later meals. Get creative with your garnishes, and enjoy delicious stuffed peppers soon. With practice, you'll become a pro at this dish!

Keto Cheesy Stuffed Bell Peppers

Delicious and healthy stuffed bell peppers filled with ground turkey or beef, cauliflower rice, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Keto
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (choice of color: red, yellow, green, or orange)
  • 1 pound ground turkey or beef (your preference)
  • 1 cup cauliflower rice (can be fresh or frozen)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup diced tomatoes (canned or fresh)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Carefully slice the tops off the bell peppers, remove the seeds and membranes, and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
  • Add the ground turkey or beef to the skillet. Cook, breaking it apart with a spoon, for about 5-7 minutes or until browned and no longer pink.
  • Stir in the cauliflower rice, diced tomatoes, ground cumin, smoked paprika, and season with salt and pepper to taste. Mix well and continue to cook for an additional 4-5 minutes.
  • Remove the skillet from heat and fold in half of the shredded cheddar cheese until melted and combined.
  • Pack each bell pepper with the meat and cauliflower mixture, gently pressing down as you fill them.
  • Place the stuffed peppers upright in a baking dish. Top each pepper with the remaining shredded cheddar cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden brown.
  • Let the peppers cool for a few minutes before serving. Garnish with finely chopped fresh parsley.

Notes

Serve the stuffed peppers on a large platter, with the caps placed creatively on the side or atop the peppers for an eye-catching display. Consider adding a dollop of sour cream or a sprinkle of chili flakes for an extra kick.
Keyword cheesy, keto, stuffed peppers