A low-carb version of classic stuffed peppers — all the flavor, much easier to make, and perfect for meal prep.
Ingredients (6 servings)
Main Ingredients
- 1½ lbs (680 g) ground beef (80/20 works well)
- 3 medium bell peppers (mixed colors), diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce
- 1½ cups cauliflower rice
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
Cheese Topping
- 2 cups shredded mozzarella
- ½ cup shredded cheddar
- 2 oz cream cheese, softened
Optional Add-Ins
- Sliced mushrooms
- Jalapeños
- Chopped spinach
- Fresh parsley or basil
Equipment
- Large skillet
- 9×13-inch casserole dish
- Oven
Instructions
1. Prep the Oven
Preheat oven to 375°F (190°C).
Grease a casserole dish lightly with olive oil or butter.
2. Cook the Beef
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart as it cooks.
Drain excess grease if needed.
Season lightly with salt and pepper.
Transfer beef to a plate.
3. Sauté the Vegetables
In the same skillet, add remaining olive oil.
Cook:
- onions for 3–4 minutes
- bell peppers for another 5 minutes
- garlic for 30 seconds
Vegetables should soften but still keep a little texture.
4. Build the Filling
Return beef to skillet.
Add:
- diced tomatoes
- tomato sauce
- cauliflower rice
- Italian seasoning
- smoked paprika
- red pepper flakes
Simmer 5–7 minutes until slightly thickened.
Stir in cream cheese until fully melted and combined.
Taste and adjust seasoning.
5. Assemble
Pour mixture into casserole dish.
Top evenly with mozzarella and cheddar cheese.
6. Bake
Bake uncovered for 18–22 minutes until cheese is melted and bubbly.
For a browned top, broil 2–3 minutes at the end.
Serving Suggestions
Serve with:
- garlic butter green beans
- a simple Caesar salad
- roasted broccoli
- avocado slices
Keto Nutrition Estimate (Per Serving)
Approximate values:
- Calories: 430
- Protein: 28g
- Fat: 31g
- Net Carbs: 7–8g
(Carbs vary depending on tomato sauce and pepper size.)
Meal Prep & Storage
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat in oven at 350°F or microwave until hot
Variations
Tex-Mex Version
Add:
- taco seasoning
- pepper jack cheese
- cilantro
- sour cream topping
Italian Version
Add:
- parmesan
- extra oregano
- spicy Italian sausage mixed with beef
Chicken Version
Swap beef for ground chicken or turkey and add extra olive oil for fat balance.
Tips for Best Results
- Drain tomatoes well to avoid watery casserole.
- Don’t overcook peppers before baking.
- Freshly shredded cheese melts better than pre-shredded.
- Cauliflower rice should be dry — sauté briefly first if frozen.
