Easy Keto Stuffed Peppers

Cooked keto stuffed pepper served on a plate with melted cheese

3.87 from 36 votes

These keto stuffed peppers are rich, flavorful, and incredibly easy to make. They taste just like a cheesy lasagna baked inside a pepper, but without the carbs. This is a healthy low carb stuffed pepper recipe that everyone in the family will love, even if they’re not eating keto.

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner

Cuisine: American

Keyword: keto stuffed peppers

Servings: servings

Calories: 378kcal

Ingredients

3 medium bell peppers red, yellow, or green
1 lb ground beef 85% lean
1 medium onion finely chopped
2 garlic cloves minced
1 can (15-oz) diced tomatoes
6 oz cheddar cheese shredded
2 tbsp butter
1 tsp salt or more, to taste
½ tbsp oregano
½ tsp pepper
¼ tsp chili powder

US Customary - Metric

Instructions

Preheat your oven to 375°F (190°C).
Rinse the peppers and slice them in half lengthwise. Remove the seeds and membranes and set aside.
Peel the onion and garlic. Finely chop the onion and mince the garlic.
Heat the butter in a non-stick skillet over medium heat. Add the chopped onion and garlic and cook for about 8 minutes, stirring occasionally, until golden and softened.
Add the ground beef to the skillet along with the salt, oregano, pepper, and chili powder. Break the meat apart with a spatula as it cooks. Let it cook for 8 to 10 minutes, or until browned.
Stir in the diced tomatoes and let everything simmer for another 15 minutes. The filling will thicken slightly and become saucy.
Place the peppers cut-side up in a baking dish. Evenly divide the beef mixture into each pepper half. Sprinkle each pepper generously with shredded cheddar cheese.
Bake for 40 to 50 minutes, or until the cheese is melted and the peppers are tender. For softer peppers, bake for 1 hour or longer.
Serve hot with sour cream and freshly chopped parsley.

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