Keto Stuffed Bell Peppers

Baked to perfection, these stuffed peppers are ideal for meal prep, weeknight dinners, or whenever you’re craving a delicious low-carb meal. They’re easy to customize with your favorite keto-friendly ingredients and are great for the whole family — even if they’re not following a keto diet!

I love making all-in-one meals. Some of my favorites are my Southwest Chicken Casserole, Marry Me Chicken, Spaghetti Squash Enchilada Boats, Pork and Beef Chili, Big Mac Tater Tot Casserole, Stove Top Chili, Big Mac Quesadilla and Chicken Enchiladas.

• Low-Carb Comfort Food: Each pepper is packed with a hearty, creamy filling while keeping net carbs low.
• Easy Meal Prep: These reheat beautifully, making them perfect for meal prepping lunches or dinners.
• Customizable: Switch up the protein, spices, or cheese to keep things exciting.
• Family-Friendly: Even non-keto eaters love this savory, satisfying dish.
• Quick to Make: Minimal prep and bake time — on the table in under an hour.
• Complete Meal: This recipe is well balanced making it a delicious meal the whole family will love.

All you need is a short trip to the grocery store for these keto stuffed peppers recipe.

See the recipe card below for the exact quantities of each ingredient.

• Bell Peppers: A keto-friendly vegetable that acts a tender shell for the ground meat mixture. You can use a variety or green peppers, red peppers, orange or yellow bell peppers.
• Lean Ground Beef: Provides a rich, savory flavor and hearty texture to the filling.
• Sea Salt: Enhances the natural flavors of the meat, vegetables and filling.
• Garlic Powder: Adds a mellow, garlicky depth without overpowering the dish.
• Cream Cheese: Creates a creamy, luscious filling that binds everything together.
• Strained Tomatoes: Offers rich tomato flavor without extra moisture; if you have a favorite tomato sauce you can use that instead.
• Breadcrumbs (optional): Adds a bit of texture; can be omitted for gluten-free or stricter keto.
• Parmesan Cheese: Adds salty, nutty flavor and helps with browning on top.
• Red Onion: Brings a slight sweetness and crunch to the beef mixture.
• Garnish: Fresh parsley, chopped green onion, and extra parmesan cheese brighten and finish the dish.

For this bell pepper recipe, you'll want to have on hand a baking tray, parchment paper, large baking dish, large skillet with deep sides, spatula, measuring cups and spoons.

Looking to mix up this great meal next time to make it your own? Here are some of our suggested variations.

• Cauliflower Rice: Stir in cauliflower rice to bulk up the filling while keeping carbs low.
• Ground Turkey or Italian Sausage: Swap the beef for ground turkey or spicy Italian sausage for a flavor twist.
• Dairy-Free Option: Use dairy-free cream cheese and omit parmesan for a creamy, plant-based alternative.
• Extra Veggies: Stir in chopped spinach or zucchini for extra nutrients without changing the carb count much.
• Cheese Options: Try mozzarella cheese, Monterey Jack cheese, or cheddar cheese for a gooey, melty topping.
• Spice it Up: Toss in a pinch of cayenne or red pepper flakes to add a little heat.
• Make it Pizza: Swap the strained tomatoes for a pizza sauce and some chopped pepperoni to make it a fun pizza version!

Making these keto stuffed bell peppers is simple and rewarding, with a creamy filling that stays low in carbs and big on flavor.

Preheat oven to 350F.

Cut off tops of the bell peppers and remove the stem and seeds. Place upside-down on a baking sheet lined with parchment paper and bake in preheated oven for 5 minutes. Remove from the oven and increase the temperature to 400F for when they are stuffed.

Meanwhile, brown ground beef with sea salt and garlic powder on medium heat in a large skillet.

Add in cream cheese, strained tomatoes, breadcrumbs, parmesan cheese, and simmer on low for 5 minutes.

Then add in chopped red onion (note: if you prefer it more cooked you can add them in just after the ground beef is browned and cook for a few minutes) and mix.

Spoon the filling into peppers, then top with any additional breadcrumbs and parmesan cheese you desire.

Bake at 400F for 15 minutes.

Top with any garnishes.

Hint: The firmer the pepper, the better they hold up during baking and won’t collapse under the filling.

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Once you’ve enjoyed these hearty stuffed peppers fresh from the oven, here’s how to store any leftovers to keep them tasting just as delicious.

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently in the oven or microwave until warmed through.
• Freezer: Cool completely, then wrap individual peppers tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Make Ahead: You can make your filling in advance and keep it in the fridge until ready to use, up to 3 days ahead. Warm it up before adding it to your cooked peppers to put in the oven.

These stuffed peppers are a complete meal but can be served with a simple side.

• Side Salad: Keep it simple with a leafy green salad dressed in olive oil and lemon for a crisp side.
• Roasted Cauliflower: A flavorful, low-carb side that pairs beautifully with the stuffed peppers.
• Greens: For something fresh and simple, try sautéed green beans or our maple Brussels sprouts — they make the perfect complement to the stuffed peppers.
• Garlic Bread: A classic side, perfect for soaking up any juices.
• Strawberry Lemonade Cocktail: A crisp, citrusy drink that adds a refreshing contrast to the savory richness of the peppers.
• Pineapple Rum Cocktail: A fruity, tropical sip that brings a bright, lively balance to the hearty stuffed peppers.
• Apple Cider Sangria: A cozy, fall-inspired pitcher drink that pairs perfectly with the warm, comforting flavors of this dish.

Here are some of our most helpful tips when making these delicious keto stuffed peppers.

• Pre-Bake the Peppers: A quick bake before stuffing ensures they’re perfectly tender after the final bake.
• Simmer the Filling Gently: Keep the heat low after adding cream cheese and tomatoes to prevent curdling.
• Don’t Overfill: Leave a little space at the top to prevent overflow while baking.
• Garnish Before Serving: Fresh herbs and extra parmesan brighten the flavors and add a final touch.
• Cooked to Perfection: To check on doneness, peppers should still be fork-tender but still firm enough to hold their shape.

Do you have questions about to make keto stuffed peppers?

By skipping rice and using a low-carb, high-fat filling, these stuffed bell peppers are perfect for a keto diet.

Absolutely. You can prep up to the point of baking and store in the fridge for 1-2 days before baking.

For best results, reheat in a 350°F oven until warmed through. Microwaving works too, but the peppers may soften more.

Any color bell pepper works. Red and yellow peppers are sweeter, while green peppers are more savory.

The exact net carb count will vary depending on ingredients, but typically one keto stuffed pepper has about 12g net carbs.

Check out some more of our recipes you will want to try!

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