Keto Stuffed Red Pepper
Elevate your low-carb dinner game with these irresistible Keto Stuffed Red Peppers! Packed with tender ground beef, nutrient-rich cauliflower rice, and bold flavors from Italian seasoning, smoked paprika, and garlic, this recipe transforms simple ingredients into a satisfying meal that's perfect for keto enthusiasts. Each pepper is generously filled with a savory, protein-packed mixture and topped with melty mozzarella cheese for a comforting, cheesy finish. With a prep time of just 15 minutes and oven-baked to perfection, these stuffed peppers are a breeze to make for a weeknight dinner or meal prep option. Garnished with fresh parsley, they’re as visually stunning as they are delicious! Searching for keto dinner ideas or low-carb stuffed peppers? This recipe is your answer to healthy, flavorful, and filling meals!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1 pound Ground beef (80/20 lean-to-fat ratio)
- 1.5 cups Cauliflower rice
- 2 tablespoons Olive oil
- 1 small Onion, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Diced tomatoes (no sugar added)
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Smoked paprika
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Carefully cut off the tops of the red bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
Add minced garlic to the skillet and cook for an additional 1 minute, stirring frequently.
Add the ground beef to the skillet and cook until browned and fully cooked, breaking it apart with a spatula, about 6-8 minutes. Drain any excess fat if needed.
Stir in the tomato paste, diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper. Allow the mixture to simmer for 5 minutes, letting the flavors combine.
Add cauliflower rice to the skillet and mix well, ensuring the cauliflower rice is evenly incorporated into the filling. Cook for an additional 2-3 minutes.
Place the prepared red bell peppers upright in a baking dish. Spoon the filling mixture into each pepper, packing it down gently.
Top each stuffed pepper with a generous amount of shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden.
Sprinkle chopped parsley on top of the stuffed peppers for garnish before serving, if desired.
Serve hot and enjoy your Keto Stuffed Red Peppers!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1214 mg | 26% | |
*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.
