Keto Stuffed Peppers: How Many Carbs Are There?

Keto stuffed peppers are a delicious, healthy, and low-carb meal option. The peppers are packed with bold flavors and essential nutrients, making them a satisfying and keto-friendly dish. The recipe typically includes bell peppers stuffed with a combination of ground beef, vegetables, cheese, and other ingredients. The peppers are then baked until tender and served with a variety of sides. The number of carbs in keto stuffed peppers can vary depending on the ingredients used, but they are generally considered keto-friendly.

How to make keto stuffed peppers in the oven

Ingredients:

• Bell peppers
• Olive oil
• Onion
• Ground beef
• Taco seasoning
• Canned diced tomatoes
• Cauliflower rice
• Cheese
• Salt
• Pepper
• Parsley (optional)
• Mushrooms (optional)
• Garlic (optional)
• Worcestershire sauce (optional)

Method:

• Preheat your oven to 350°F-400°F (180°C-200°C).
• Grease a large baking dish and set aside.
• Cut the tops off the bell peppers and scoop out the seeds and membranes. You can cut the peppers in half or keep them whole.
• In a large pan, heat some olive oil over medium heat.
• Add the onions and saute until translucent.
• Add the ground beef and cook until browned. You can also add other meats like ground chicken, turkey, or Italian sausage.
• Add the taco seasoning, diced tomatoes, and any other spices or herbs you like. Stir well and simmer until thickened.
• Remove the pan from the heat and stir in the cauliflower rice and cheese. You can also add other ingredients like mushrooms, garlic, and Worcestershire sauce.
• Stuff the bell peppers with the meat mixture and top with more cheese.
• Bake the stuffed peppers for 20-30 minutes, or until the cheese is melted and the peppers are tender.
• Remove from the oven and serve immediately.

Tips:

• You can make these keto stuffed peppers ahead of time and refrigerate or freeze them.
• When reheating, you can use the oven, air fryer, or microwave.
• Green bell peppers have the lowest carbs, followed by red and yellow peppers.
• You can blanch the peppers before stuffing, but it is not necessary as they will soften during baking.

How to make keto stuffed peppers in the slow cooker

Ingredients:

• 6 medium green bell peppers, washed and seeded
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 pound ground beef
• 14.5 ounces diced tomatoes
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 3/4 cup marinara sauce, divided
• 3 slices Colby Jack cheese, chopped
• 3 slices mozzarella cheese, chopped

Method:

• Cut the tops off the peppers. Hollow out the insides and discard the seeds. Chop half of the tops and set aside.
• In a skillet, saute the garlic in olive oil until fragrant. Add in the chopped green peppers from the tops. Cook for about five minutes.
• Add in the ground beef and cook until browned.
• Mix in the diced tomatoes, Italian seasoning, sea salt, and onion powder. Cook for another five minutes.
• Stuff the beef mixture into each hollowed-out green pepper. Top each with 1 tablespoon of marinara sauce, then sprinkle with the chopped cheese.
• Combine the remaining marinara sauce with any liquid remaining in the pan used to cook the beef mixture. Pour into an 11x7 baking dish. Place the stuffed peppers on top.
• Place the stuffed peppers in the slow cooker and cook on low for 4-5 hours or on high for 1-2 hours. Add the cheese during the last 10 minutes of cooking time.

Tips:

• If you prefer softer peppers, boil or blanch them before stuffing and baking. About 10 minutes in boiling water is recommended.
• You can also make this recipe in the oven. Bake the stuffed peppers at 375°F for about 20 minutes.
• Any kind of ground meat will work for these peppers.
• You can change up the cheese topping to suit your preferences. Other types of cheese that work well include sharp cheddar or spicy pepper jack.

How to make keto stuffed peppers in the air fryer

Ingredients:

• 2 bell peppers, sliced in half and cleaned
• 1/2 pound ground meat, lean
• 1/4 cup cauliflower rice
• 2 tablespoons Parmesan cheese
• 3 tablespoons tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

Method:

• Preheat your air fryer to 350°F for 5 minutes.
• Cut the peppers in half and clean out the seeds and ribs.
• Make the stuffing by mixing the ground beef, cauliflower rice, Parmesan cheese, salt, and pepper.
• Divide the ground meat mixture into four portions and stuff each pepper half with the mixture.
• In a separate bowl, mix the tomato paste, garlic powder, water, and onion powder to make a tomato sauce.
• Spoon the sauce over the meat stuffing in each pepper.
• Spray the air fryer basket with non-stick cooking spray.
• Place the raw stuffed peppers into the air fryer basket and cook at 350°F for 20 minutes, or until the peppers and filling are cooked to your liking.
• Allow to cool before serving.

Tips:

• You can use ground beef, turkey, or chicken for the filling.
• Parmesan cheese adds more flavour than shredded cheese, but you can use cheddar, mozzarella, or another cheese of your choice.
• Green, orange, yellow, and red bell peppers all work well, but green peppers have thinner walls and may cook faster.
• You can add some heat to the sauce with hot pepper flakes.
• For a dairy-free option, simply omit the cheese.

Nutritional Information (per serving):

• Calories: 151
• Fat: 6g
• Carbohydrates: 6.7g
• Fiber: 2.4g
• Protein: 15.1g
• Net Carbs: 4.3g

How to make keto stuffed peppers in the instant pot

Ingredients:

• 6 Bell Peppers (assorted colours)
• 1 lb Ground Beef
• 1 1/2 cups Riced Cauliflower
• 1 cup Tomato Sauce
• 2 tbsp Taco Seasoning
• 1 cup Cheddar Cheese, shredded

Method:

• Set your Instant Pot to saute and spray with nonstick spray.
• Place ground beef in the Instant Pot and break up into small chunks with a spatula or wooden spoon until no pink is left.
• Cut the tops off the peppers and remove any seeds.
• Place the trivet inside the Instant Pot.
• Stuff the peppers with the riced cauliflower, tomato sauce, and seasoned ground beef.
• Sprinkle the stuffed peppers with shredded cheese.
• Add 1/2 cup of water to the bottom of the Instant Pot liner, being careful not to pour it onto the stuffed peppers.
• Cook under high pressure for 12 minutes.
• Quickly release all pressure from the pot.
• Carefully remove the peppers from the Instant Pot and serve.

Tips:

• You can use prepackaged riced cauliflower or make your own.
• If you are vegetarian, season your riced cauliflower with the same seasonings as the ground beef for a tasty meat-free alternative.
• You can use any colour of bell peppers.
• If you are counting carbs, check the taco seasoning for hidden carbs.
• Garnish with a pop of flavour, like chopped cilantro and sour cream.

How to make vegetarian keto stuffed peppers

Ingredients:

• 6-8 bell peppers (any colour)
• 1 tablespoon of olive oil
• 1 can of black beans, drained and rinsed
• 2 medium-sized tomatoes, diced
• 1 and 1/4 cups of grated cheese (cheddar, mozzarella, or Mexican three-cheese blend), divided
• 1/2 cup of enchilada sauce or salsa
• 2 tablespoons of chopped cilantro
• 1 and 1/2 teaspoons of cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of black pepper
• Salt to taste
• Optional: sliced jalapeños, sliced black olives, mushrooms, ground cumin, crumbled bacon, extra cheese, pesto sauce

Utensils:

• 10" or larger cast iron skillet
• Spatula or wooden spoon
• Serving plate or dish
• Baking dish
• Air fryer basket (optional)
• Pressure cooker (optional)

Method:

• Preheat the oven to 400°F.
• Cut the tops off the peppers and scoop out the seeds and white membranes.
• If you prefer softer peppers, bring a large pot of water to a boil and place the peppers in for about 1 minute. Then, place them in a baking dish.
• Heat olive oil in a skillet and add riced cauliflower. Sauté until tender, about 7 minutes.
• In a large bowl, mix the cauliflower rice, black beans, tomatoes, 1 cup of cheese, enchilada sauce/salsa, cilantro, cumin, garlic powder, onion powder, and black pepper.
• Pack each pepper with the filling, sprinkle with the remaining cheese, and pour about 1/3 cup of water into the bottom of the baking dish.
• Bake for about 20 minutes, until the cheese is melted and the peppers are tender.
• For a quicker option, place the prepared stuffed peppers in an air fryer basket and cook at 400°F for about 10 minutes.
• Alternatively, place the filled peppers in a pressure cooker, minus the cheese topping, and cook on high for 10 minutes. Then, add the cheese and let it sit for 5 minutes, or until melted.

Tips:

• Green peppers are more bitter, while red, yellow, and orange peppers are sweeter.
• You can substitute vegan cheese or leave the cheese out altogether.
• If you don't like bell peppers, you can stuff the filling into tomatoes or zucchini instead.
• These stuffed peppers are great for meal prep and can be stored in an airtight container for up to 4 days.

Enjoy your vegetarian keto stuffed peppers!

Frequently asked questions