Low Carb Stuffed Peppers with Beef

Low Carb Stuffed Peppers with Beef offer a keto-friendly twist on classic comfort food, swapping traditional rice for cauliflower rice to keep carbs low while maintaining satisfying texture. Tender bell peppers are filled with a savory mixture of seasoned ground beef, cauliflower rice, tomatoes, and cheese, then baked until the peppers are soft and the cheesy topping is golden and bubbly. This hearty main dish is perfect for busy weeknights, great for meal prep, and delivers all the cozy stuffed pepper flavor with a fraction of the carbs.

Course Dinner, Main Course

Cuisine American

Keyword Cauliflower Rice, easy keto dinner, ground beef recipe, keto stuffed peppers, low carb stuffed peppers, meal prep

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 380kcal

Equipment

large skillet
Baking Dish
Mixing bowl
Chef's knife
Cutting board
measuring cups and spoons

Ingredients

For the peppers

6 medium bell peppers, any color, tops cut off and seeds removed
2 tablespoons olive oil, divided

For the beef and cauliflower filling

1 1/2 pounds ground beef, 80/20
1 cup riced cauliflower, fresh or frozen if frozen, thaw and squeeze out excess moisture
1/2 cup diced onion
3 cloves garlic, minced
1 cup canned diced tomatoes drained well
1/4 cup tomato sauce, no sugar added
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 1/4 teaspoons fine sea salt divided, or to taste
1/2 teaspoon black pepper or to taste
1/4 teaspoon red pepper flakes optional, for heat
1/4 cup fresh parsley, chopped plus more for garnish

For the cheesy topping

1 1/2 cups shredded mozzarella cheese low moisture, part skim
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F and lightly grease a baking dish large enough to hold all of the peppers snugly.
Slice the tops off the bell peppers, remove the seeds and membranes, and rub the outsides and insides with 1 tablespoon of the olive oil.
Arrange the peppers cut side up in the prepared baking dish and set aside while you prepare the filling.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
Add the diced onion to the skillet and cook, stirring occasionally, until softened and translucent.
Add the minced garlic and cook briefly until fragrant, taking care not to let it brown.
Crumble the ground beef into the skillet and cook, breaking it up with a spatula, until browned and no longer pink.
Drain off any excess grease from the skillet if needed to prevent the filling from becoming watery.
Stir in the riced cauliflower, drained diced tomatoes, and tomato sauce, mixing until everything is evenly combined.
Season the mixture with cumin, oregano, smoked paprika, sea salt, black pepper, and red pepper flakes, adjusting the salt to taste.
Cook the filling for a few more minutes, stirring often, until the cauliflower rice is just tender and most of the excess moisture has cooked off.
Remove the skillet from the heat and stir in the chopped parsley, then let the mixture cool slightly so the cheese will not melt immediately when added.
In a mixing bowl, combine the slightly cooled beef mixture with 1 cup of the shredded mozzarella and 1/4 cup of the grated Parmesan until well distributed.
Spoon the cheesy beef and cauliflower filling evenly into each prepared pepper, pressing down gently with the spoon to remove air pockets and fill them to the top.
Cover the baking dish loosely with foil, tenting it so the foil does not stick to the tops of the peppers, and place it in the preheated oven.
Bake the covered peppers until the peppers are just tender and the filling is hot, then remove the foil from the dish.
Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the tops of the peppers.
Return the uncovered baking dish to the oven and bake until the cheese is melted, bubbly, and lightly golden on top.
Remove the stuffed peppers from the oven and let them rest for a few minutes to set before serving so they are easier to handle and slice.
Garnish the peppers with additional chopped parsley if desired and serve warm as a hearty low carb main course.

Notes

For the best texture, choose bell peppers that can stand upright on their own and avoid overbaking so they remain tender but still hold their shape. If using frozen cauliflower rice, be sure to thaw and squeeze out as much moisture as possible before adding it to the filling to prevent sogginess. You can assemble the peppers up to a day ahead, cover tightly, and refrigerate until you are ready to bake, adding a few extra minutes of baking time if they go into the oven cold. Leftovers keep well in an airtight container in the refrigerator for up to 4 days and reheat nicely in a 325°F oven or in the microwave for a quick meal. Feel free to vary the seasonings by adding chili powder, Italian seasoning, or chopped spinach while keeping the base low carb and keto friendly.

Nutrition