Need more keto weeknight dinner ideas? Try my keto stir fry, keto pork chops, and keto jambalaya next. On the rare occasion, I don’t feel like cooking an elaborate meal for my family, I resort to quick, low-effort dinners…like my keto stuffed pepper recipe. Featuring taco-seasoned ground beef, fluffy cauliflower rice, and generous portions of cheese, everything gets stuffed into bell peppers and baked until they’re soft and soak up every bit of flavor.
Why I love this recipe
A healthy recipe. We’re talking fiber-packed veggies, lean ground beef, and just enough cheese to satisfy without weighing you down. Low-effort. Granted, you’ll have to cook the beef and veggies, but once you stuff the peppers, the oven does most of the work. Deceptively filling. It may sound like a light dish, but one or two stuffed peppers are plenty satiating–just ask my family! Suitable for veggie-haters. If you’re trying to get a family member to eat more veggies, this recipe is for you. Air fryer and Instant Pot methods included. While I prefer the traditional oven method, I included other options for a more convenient recipe.
Ingredients needed
Bell peppers. I used a combination of yellow, red, and green bell peppers. Try to use ones of equal size so they cook at the same time. Olive oil. To sauté the filling. Onion. Finely chopped. Ground beef. I prefer lean ground beef (AKA 80/20 or 80% lean, 20% fat) as it keeps the recipe low-fat but high-protein. If you use 70/30, drain the excess grease from the beef. Taco seasoning. I love adding some homemade keto taco seasoning to give this dish a Mexican spin. For a non-Mexican version, use Italian seasoning. Canned diced tomatoes. Make sure there’s no added salt or sugar. Alternatively, use homemade marinara sauce. Cauliflower rice. Traditional stuffed peppers are made with rice, but cauliflower rice is just as satisfying. It will need to be steamed in the microwave until tender. Cheese. Half will be in the filing, and half will be baked on top. I used a Mexican three-cheese blend, but mozzarella cheese or cheddar cheese also works.
How to make keto stuffed peppers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and grease a baking dish. De-stem and de-seed the peppers, then slice them in half and place them in the dish. Step 2- Cook the filling. Sauté onions in an oiled skillet, then cook the beef until no longer pink. Add the seasoning and tomatoes and simmer until thick. Turn the heat off. Stir in the rice and most of the cheese. Step 3- Bake. Pour the filling mixture into each stuffed bell pepper, sprinkle with the remaining cheese, and bake until the cheese melts and the peppers are fork-tender.
Arman’s recipe tips
Pat the cauliflower rice VERY well. You don’t want any excess liquid going into the peppers. Otherwise, they’ll become soggy. Make them ahead of time. Prepare and stuff the peppers with the cooked filling, then cover the baking dish in aluminum foil and freeze for up to 1 month. When you’re ready to bake, let it thaw overnight in the fridge, then bake as directed. Add veggies, like minced garlic, spinach, or mushrooms. Swap the protein. Use ground turkey, ground chicken, or chopped-up Italian sausage (omit the taco seasoning for the latter).
Storage instructions
To store: Leftovers should be stored in the refrigerator in an airtight container for 4-5 days. I like the classic oven-baked method, but depending on how much time you have, you may prefer the air fryer or Instant Pot. Air fryer method. Almost identical to my air fryer stuffed peppers! Place the prepared stuffed peppers in an air fryer basket and cook at 200C/400F for 10 minutes or until the peppers are tender. Instant pot method. Place the trivet into the pressure cooker, then add the filled peppers minus the cheese topping. Cook on High for 10 minutes. Remove the lid, add the cheese, and place the lid back on top. Let the peppers sit for five minutes or until the cheese melts. To freeze: Place cooled stuffed peppers in a freezer-safe container and store them in the freezer for up to 6 months. Reheating: Microwave them for 30-40 second intervals or reheat in a preheated oven until warm.
Frequently asked questions
More low carb dinner recipes
Keto beef stroganoff Keto cheeseburger casserole Keto taco casserole Keto chicken casserole Or any of these keto dinner ideas
