Keto Stuffed Peppers

Keto Stuffed Peppers

Recipe by Bell BrittanyCourse: Keto, DinnerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Total time

1

hour 

10

minutes

This Keto Stuffed Peppers recipe is sure to become a family favorite in your home! It’s simple, delicious, and keto-friendly. What more can you ask for when it comes to finding a meal that everyone in your household will love?!

Ingredients

• 1 red bell peppers

• 1 yellow bell peppers

• 2 green bell peppers

• 1.25 lbs ground beef, browned

• 1/4 onion, chopped

• 2 garlic cloves

• 1 10 ounce can Rotel

• 2 tbsp homemade taco seasoning

• 2/3 cup beef broth

• 1/2 cup steamed riced cauliflower (I steam a 10 oz bag and use part of it)

• 1 1/2 cup Monterey Jack Cheese or Colby Monterey Jack

Directions

• Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9×13 casserole dish and microwave for 5 minutes.
• Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain.
• Pop the steam bag of riced cauliflower in the microwave.
• Add the Rotel, homemade taco seasoning, beef broth, and 2/3 cup of riced cauliflower (save the rest for a different meal. You could add more, but my kids didn’t notice it was in the ground beef with this amount)
• Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and the sauce thickens. If the sauce hasn’t reduced after 10 minutes continue to simmer until it does.
• Scoop the ground beef mixture into the bell peppers.
• Sprinkle grated cheese on top.
• Bake for 20 min in a 350-degree oven.
• Enjoy!

Notes

These Keto Stuffed Peppers are made by filling halved bell peppers with a seasoned ground beef mixture and baking until heated through and topped with melted cheese. The filling includes ground beef cooked with onion and garlic, canned Rotel, taco seasoning, beef broth, and a small amount of riced cauliflower. The peppers are briefly softened before baking, then finished in the oven once stuffed and topped with Monterey Jack or Colby Jack cheese.

This recipe works well because the bell peppers hold their shape while baking and provide a mild sweetness that balances the savory, seasoned beef. Simmering the beef mixture before stuffing allows excess liquid to reduce, which helps keep the peppers from becoming watery in the oven. The riced cauliflower blends into the filling and adds bulk without changing the overall texture. The finished dish is tender, cheesy, and lightly sauced rather than soupy.

These stuffed peppers fit easily into everyday dinner routines and can be prepared ahead through the filling stage. Leftovers store well in the refrigerator and reheat evenly in the oven or microwave. Ingredient swaps can be made without changing the structure of the dish, such as:

• Using any color of bell pepper
• Substituting Colby Jack for Monterey Jack
• Adjusting the amount of riced cauliflower to taste