Keto Beef Stuffed Peppers
Elevate weeknight dinners with these irresistible Keto Beef Stuffed Peppers—a flavorful, low-carb spin on a classic comfort food. Perfectly roasted bell peppers are packed with a hearty filling of seasoned ground beef, sautéed onions, garlic, tender spinach, and a savory tomato mixture. Topped with a melty blend of mozzarella and parmesan cheeses, each bite is bursting with rich, Italian-inspired flavors. With just 20 minutes of prep time and a short list of wholesome, keto-friendly ingredients, this easy recipe is a go-to for meal preppers, keto dieters, and anyone seeking a deliciously satisfying, carb-conscious meal. Perfect served on its own or alongside a crisp green salad for a balanced, nutritious dinner!
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Recipe Information
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 14.5 ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach leaves
- 1 cup mozzarella cheese
- 0.5 cup parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic cloves, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the ground beef to the skillet, cooking and breaking it apart with a spatula until it is browned and cooked through, about 5-7 minutes.
Stir in the canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let the mixture simmer for 5 minutes.
Fold in the spinach leaves and cook until wilted, about 2 minutes.
Remove the skillet from heat and stir in half of the mozzarella cheese.
Lightly grease a baking dish and place the hollowed-out bell peppers upright in the dish.
Spoon the beef mixture evenly into each pepper, filling them to the top.
Sprinkle the remaining mozzarella cheese and parmesan cheese over the filled peppers.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let the stuffed peppers cool slightly before serving.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 61.7 g | 308% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3418 mg | 149% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 47.0 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1584 mg | 122% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4387 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
