Keto Stuffed Peppers. One of our family’s favorite dinners. It’s topped with plenty cheese! As it’s a naturally low carb recipe, packed with healthy vegetables so it’s great for those of you on a Keto diet, plus it has only about 8g net carbs per serving.

low carb stuffed peppers faq’s

How long do they take to cook?

To pre-cook the empty bell pepper shells, about FIFTEEN minutes and then for a total of one hour, a further FORTY FIVE minutes in the oven.

Can I make them ahead of time?

you sure can! you can simply reheat them.

What’s the best way to reheat them?

In a hot oven at 350°F until they are hot in the middle.

How many net carbs per serving?

12 grams total carbs and 8 grams net carbs.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Total Carbs: 12 g
Net Carbs: 8 g
Protein: 22 g
Servings: 6

Keto Stuffed Peppers

Ingredients

1 lb Lean ground beef (90/10)

2 tbsp Olive oil
6 Bell peppers
(finely chopped)1/2 cup Onion , 60g –

1 cup Tomato sauce
1 tbsp Italian Seasoning
(finely chopped)

ONE tbsp Fresh parsley ,
1.5 tsp Salt
1 tsp Ground black pepper

(finely chopped)
6 oz Mushrooms (4 large) ,
3 cloves Garlic , chopped

1 tbsp Worcestershire sauce
1 cup Mozzarella cheese

Instructions

Preheat your oven to 400°F

Cut the tops off the Bell peppers and scoop out the seeds and stems from each pepper using a spoon.
Into an oven proof dish, place each Bell pepper and bake them for FIFTEEN minutes, then to 350°F, reduce the oven temperature.
To a skillet, add ONE tbsp olive oil and saute the onions until they are golden brown, then put it aside.

To the same skillet, add remaining tbsp olive oil and brown the ground beef until it gets fully cooked.
For topping the stuffed peppers, set aside 1/3 cup (80mls) of tomato sauce.
Mix the 2/3 cup tomato sauce, onions, Worcestershire sauce, fresh parsley , salt, pepper, finely chopped mushrooms, garlic, Italian Seasoning, and cooked ground beef.

Simply pour it out before you stuff them if the pre cooked empty peppers may have liquid in the base.
With the tomato and meat mixture, stuff the bell peppers and into an ovenproof baking dish, place upright.
Onto the top of each pepper, spoon over ONE tbsp tomato sauce.

To 350°F , make sure you have reduced the oven and then with foil, cover the peppers and bake for THIRTY FIVE minutes.
From the oven, remove the peppers and top with the cheese, until cheese is bubbling, bake for a further TEN minutes. Serve hot.
Add more salt and pepper to taste.

Nutrition Facts

Keto Stuffed Peppers – Italian Style

Amount Per Serving
(1 pepper)
Calories 284
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 803mg35%
Potassium 755mg22%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 6g7%
Protein 22g44%
Vitamin A 828IU17%
Vitamin C 102mg124%
Calcium 155mg16%
Iron 4mg22%