Keto-Friendly Stuffed Peppers Recipe

Delicious and Versatile Filling

For those following a ketogenic lifestyle, these chili cheese stuffed peppers are a delightful twist on the traditional recipe. Eschewing grains like rice, this version opts for a low-carb filling that remains utterly satisfying. To personalize your dish, feel free to experiment with the protein. Whether you prefer ground chicken, turkey, lamb, or a blend of beef and pork for added richness, the choice is yours. Don’t forget to generously top your creation with cheddar cheese for the perfect finish.

Preparing Your Meal Ahead

One of the best features of this dish is its suitability for advance preparation. Assemble your stuffed peppers ahead of time, simply covering and refrigerating until you’re ready to bake. When it’s time to cook, sprinkle your peppers with an extra layer of cheese and bacon for an irresistible crust. This make-ahead approach not only saves time but also enhances the flavors, making your meal even more enjoyable.

Effortless Reheating

Leftovers, if any, reheat beautifully, ensuring you can enjoy this tasty meal beyond its initial serving. Warm the peppers in the oven until they are heated through, adding a sprinkle of cheese before serving to refresh the dish. This easy reheating process means you can savor the stuffed peppers’ deliciousness anytime, with minimal effort.

We Want to Hear From You!

Have you tried making these keto-friendly stuffed peppers? Your feedback is important to us. Share your experiences, adjustments, or suggestions in the comments below. Whether it’s a hit, a miss, or a personal twist on the recipe, let us know how it went!

Keto-Friendly Stuffed Peppers Recipe

Recipe by Barg

Recipe rating: 5.0 from 2 votes

Course: KETO RECIPESDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

55

minutes

Calories

361

kcal

Total time

2

hours 

10

minutes

If you’re on a keto diet, then you’ll love these stuffed peppers. Stuffed with a chili cheese mixture that’s low-carb—but still irresistible—they’re a fun take on stuffed peppers, which typically include rice or another hearty grain. Be sure to top them with lots of cheddar!

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Ingredients

• 4 slices bacon, cut into 1/2″ strips

• 1/2 medium onion, chopped
  

• 1 lb. ground beef
  

• 1 tbsp. chili powder
  

• 2 tsp. ground cumin
  

• 1 tsp. dried oregano
  

• 1 tsp. paprika
  

• Kosher salt
  

• Freshly ground black pepper
  

• 1 c. low-sodium beef broth
  

• 1 (14.5-oz.) can diced tomatoes, drained

• 4 bell peppers, sliced in half
  

• 2 c. shredded cheddar
  

• 2 tbsp. thinly sliced green onions
  

Directions

• Preheat oven to 350°. In a large pot over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate. 
• Add onion to pot and cook until soft, 5 minutes. Add beef and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, cumin, oregano, and paprika. Season with salt and pepper. 
• Add broth and tomatoes and bring to a boil. Reduce heat and let simmer until slightly thickened, 20 minutes. 
  
• Place bell pepper halves in a large baking dish and fill with chili. Top with cheddar and bacon and bake until cheese is melty and peppers are softened, about 30 minutes.  
  
• Garnish with green onions before serving.
  

Notes

• Nutrition (per serving): 330 calories, 20 g protein, 8 g carbohydrates, 2 g fiber, 4 g sugar, 24 g fat, 11 g saturated fat, 542 mg sodium

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