Keto Stuffed Peppers
Tender bell peppers packed with savory ground beef, melty cheese, and cauliflower rice make a hearty low-carb dinner. At just 7.2g net carbs per serving and ready in about 55 minutes, they're a family-friendly keto meal that reheats beautifully for leftovers.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto stuffed peppers swap rice for cauliflower and load up on seasoned beef and gooey cheese, so you get all the comfort of the classic with a fraction of the carbs. One pan, an easy filling, and an oven do all the work.
Ingredients
- 4 medium bell peppers, tops cut off and seeds removed
- 1 lb (450g) 80/20 ground beef
- 2 cups riced cauliflower (fresh or thawed from frozen)
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup low-sugar marinara sauce (no added sugar, ~4g carbs per 1/2 cup)
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers, remove the seeds and membranes, and arrange them upright in a baking dish. If a pepper won't stand, trim a thin slice off the bottom without cutting through.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened, then add the garlic and cook 30 seconds more until fragrant.
- 3
Add the ground beef, breaking it up with a spoon. Cook for 6-8 minutes until browned, then drain excess grease. Stir in the riced cauliflower, Italian seasoning, salt, and pepper, and cook 4-5 minutes until the cauliflower is tender.
- 4
Reduce heat to low and stir in the marinara sauce, Parmesan, and 1/2 cup of the mozzarella. Mix until everything is combined and the cheese melts into the filling.
- 5
Spoon the filling into each pepper, packing it in and mounding the tops. Cover the dish tightly with foil and bake for 30 minutes.
- 6
Remove the foil, top each pepper with the remaining 1 cup mozzarella, and bake uncovered for another 8-10 minutes until the cheese is bubbly and golden. Let rest 5 minutes before serving.
Tips & notes
- Use lean 90/10 ground beef or ground turkey to cut about 8-10g fat per serving for a lighter version.
- Check your marinara label carefully — many jarred sauces hide added sugar. Look for one under 4g net carbs per 1/2 cup serving to keep this recipe keto.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze stuffed peppers for up to 2 months. Reheat in the oven at 350°F or microwave until heated through.
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Frequently asked questions
- How many carbs are in keto stuffed peppers?
- Each stuffed pepper has 7.2g net carbs (10.7g total carbs minus 3.5g fiber), 472 calories, 31g protein, and 33g fat. This recipe makes 4 servings, one pepper each.
- Can I make these stuffed peppers ahead of time?
- Yes. Assemble the filled peppers, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the covered bake time since they'll be cold. They also freeze and reheat well, making them great for meal prep.
- What can I use instead of cauliflower rice?
- Diced zucchini, chopped mushrooms, or a mix of both work well and keep the carbs low. You can also leave the rice out entirely and use more ground beef for a meatier, even lower-carb filling.
