Keto Beef and Cheese Stuffed Peppers are a flavorful low-carb meal featuring ground beef, savory spices, and melted mozzarella baked inside tender bell peppers. This hearty and satisfying dish is perfect for a nutritious dinner that fits a ketogenic lifestyle.
Total Time:45 minutes
Yield:4 servings
Ingredients
Peppers
4 large bell peppers (any color)
Filling
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes (no sugar added)
1 teaspoon Italian seasoning
Salt to taste
Black pepper to taste
Topping
1 cup shredded mozzarella cheese
Fresh parsley (for garnish)
Instructions
Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for baking the stuffed peppers.
Prepare Peppers: Cut the tops off the bell peppers and remove all seeds and membranes to create hollow shells ready for stuffing.
Cook Beef Mixture: In a skillet over medium heat, cook the ground beef along with diced onion and minced garlic until the beef is nicely browned. Drain any excess fat for a leaner filling.
Add Seasonings: Stir in diced tomatoes, Italian seasoning, salt, and pepper. Let the mixture cook for an additional 5 minutes to blend the flavors and slightly reduce the tomato juices.
Stuff Peppers: Fill each hollowed bell pepper with the beef mixture, packing it firmly. Place them upright in a baking dish to hold their shape.
Add Cheese and Bake: Sprinkle shredded mozzarella cheese on top of each stuffed pepper. Bake in the preheated oven for 25 to 30 minutes until the peppers are tender and the cheese is melted and slightly golden.
Garnish and Serve: Remove from oven and garnish with fresh parsley before serving hot for a delicious keto-friendly meal.
Notes
Use any color bell peppers you prefer or have on hand; red, yellow, and orange add sweetness while green peppers have a slightly more bitter taste.
For added heat, sprinkle a pinch of red chili flakes into the beef mixture while cooking.
If you want a lower fat dish, use lean ground beef or substitute with ground turkey or chicken.
You can prepare the filling in advance and stuff the peppers just before baking to save time.
Cover the baking dish with foil during the first 20 minutes of baking to keep peppers moist, then uncover to brown the cheese at the end.
