Keto Stuffed Peppers Recipe

Why this recipe works: This Keto Stuffed Peppers Recipe swaps the usual rice filler for grass-fed ground beef and hot Italian sausage, so you get a filling, cheesy dinner without the carb spike.

Traditional stuffed peppers use rice as filler, but rice is too high in carbs for keto. Riced cauliflower is a common swap, yet white rice runs about 28g net carbs per half-cup cooked and cauliflower rice about 2g per half-cup raw, so neither is necessary once you’ve got two seasoned meats in the mix (USDA FoodData Central, 2019). This recipe uses grass-fed ground beef and hot Italian sausage instead, which keeps the spice level high and the carbs low.

Feel free to make your own variation, like a Philly Cheesesteak stuffed pepper or a lighter turkey version. The comparison table below breaks down the protein swap, extra ingredients, and net carbs for four versions, including this one. For more easy options like this, check out our keto dinner ideas roundup.

KETO STUFFED PEPPERS RECIPE

Ease of Preparation: Easy

Prep Time: 20 Minutes

Cooking Time: 50 Minutes

Total Time: 70 Minutes

Ingredients:

• 1 LB Grass-Fed Ground Beef
• 4 Links Italian Sausage
• 1 Cup Mozzarella Cheese (Shredded)
• 1/2 Parmesan Cheese (Shredded)
• 2 Red Bell Peppers
• 2 Yellow Bell Peppers
• 3 Green Bell Peppers (1 Diced for Filling)
• 1 Cup White Onion (Diced)
• 1 Cup Rao’s Marinara Sauce (Diced)
• 2 & 1/2 TBSP Olive Oil
• 1/2 TSP Pink Himalayan Salt
• 1/2 TSP Black Pepper

Instructions:

1. Prepare the Filling for the Keto Stuffed Peppers by Dicing 1 Cup White Onion, and 1 Green Bell Pepper.
2. Add 1 & 1/2 TBSP of Olive Oil to a frying pan and then Brown 1 Pound of Grass-Fed Ground Beef, and set aside.
3. Brown 4 Italian Sausage Links (Hot Italian Sausage is my personal recommendation), and set aside.
4. Prepare 6 Bell Peppers to be stuffed by cutting off the tops, de-seeding them, and then cutting their bottoms to be flat (so they sit in the pan best). This also creates little holes in the bottom of the Bell Peppers for the extra juices to run out of so that your Keto Stuffed Bell Peppers do not get to runny or soggy, the same prep trick that keeps our keto meatballs from turning watery too.
5. Grate 1 Cup Mozzarella Cheese (More if you prefer), and 1/2 Cup Parmesan Cheese.
6. In a Frying Pan, add 1 TBSP Olive Oil and the Diced Onion and Bell Pepper. Saute for a few minutes before adding the browned Ground Beef and browned Italian Sausage.
7. Season with Black Pepper and Himalayan Salt to taste.
8. Pour in 1 Cup of Rao’s Marinara Sauce, and sprinkle with 2/3 of the Mozzarella Cheese and the Parmesan Cheese. Stir together until the cheese is fully melted.
9. Place the 6 Bell Peppers into a baking dish, and spoon the filling equally into each of them. Top with the remaining Shredded Mozzarella Cheese.
10. Cover the Baking Dish with Aluminum Foil, and Bake in the oven at 375*F for about 30 minutes.
11. Remove the Aluminum Foil and Bake for an additional 20 minutes at the same temperature.
12. Serve as-is or sprinkle with additional cheese on top if desired to make them extra cheesy, and pair it with our keto garlic bread if you want a heartier plate.