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Keto Low Carb Stuffed Bell Peppers

Keto Low Carb Stuffed Bell Peppers

Keto Low Carb Stuffed Bell Peppers are a delightful and convenient meal solution, offering a flavorful and satisfying way to enjoy a low-carbohydrate diet. This recipe transforms simple ingredients into a surprisingly hearty and delicious dish, perfect for weeknight dinners or meal prep.
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Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 peppers
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color, halved lengthwise and seeds removed
  • 1 pound ground beef or ground turkey, chicken, or a plant-based alternative
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) can diced tomatoes undrained
  • 1/2 cup cream cheese full-fat, softened
  • 1/4 cup heavy cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cheddar cheese shredded (or your favorite melting cheese like Monterey Jack or mozzarella)
  • fresh parsley optional topping
  • sour cream optional topping
  • avocado slices optional topping
  • hot sauce optional topping

Equipment

  • Oven
  • Baking dish
  • Large skillet

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Place the halved bell peppers cut-side up in the prepared baking dish.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef (or your chosen protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound ground beef
  3. Add the chopped onion to the skillet with the browned meat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 pound ground beef, 1 medium onion, 2 cloves garlic
  4. Stir in the undrained diced tomatoes, softened cream cheese, heavy cream, Italian seasoning, salt, and pepper. Cook, stirring constantly, until the cream cheese is completely melted and the sauce is smooth and well combined.
    1 (15-ounce) can diced tomatoes, 1/2 cup cream cheese, 1/4 cup heavy cream, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Spoon the filling evenly into the prepared bell pepper halves, ensuring they are generously filled.
    4 large bell peppers
  6. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
    1 cup cheddar cheese
  7. Cover the baking dish loosely with foil. Bake for 30 minutes.
  8. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly, and lightly browned.
  9. Let the stuffed peppers stand for a few minutes before serving. Garnish with fresh parsley, sour cream, avocado slices, or hot sauce, if desired.
    fresh parsley, sour cream, avocado slices, hot sauce

Notes

Store any leftover Keto Low Carb Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3-4 days. For best results, ensure they have cooled completely before storing. To reheat, you have a few options: Oven Method: Place the stuffed peppers in an oven-safe dish and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can add a tablespoon of water to the dish to help keep them moist. Microwave Method: Place one or two stuffed peppers on a microwave-safe plate and heat on medium power for 1-2 minutes, or until heated through. Be mindful not to overheat, which can make the peppers mushy. Freezing: To freeze for future meals, allow the stuffed peppers to cool completely. Wrap each individual stuffed pepper tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.