If you're looking for a comforting yet low-carb dinner, this Keto Beef and Cheese Stuffed Peppers Recipe is exactly what you need. It’s perfect for busy weeknights when you want something hearty and satisfying without breaking your keto routine. Plus, it’s a one-dish meal loaded with savory beef, melty cheese, and tender bell peppers—a real crowd-pleaser.
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Why You’ll Love This Keto Beef and Cheese Stuffed Peppers Recipe
I’ve made stuffed peppers plenty of ways, but this keto-friendly version stands out because it hits all the right notes for a low-carb lifestyle without sacrificing flavor or comfort. The blend of rich ground beef and gooey cheese inside a tender pepper creates a balance that’s both nourishing and indulgent.
- Texture you want: Tender but firm peppers with a juicy, cheesy filling that isn’t greasy.
- Flavor that pops: Savory Italian spices amplified by fresh tomatoes and aromatic garlic.
- Everyday ingredients: Simple pantry staples like ground beef, bell peppers, and shredded mozzarella.
- Works for any night: Great for meal prep, weeknight dinners, or even casual entertaining.
Ingredient Spotlight
Choosing fresh and high-quality ingredients really makes a difference in this Keto Beef and Cheese Stuffed Peppers Recipe. I encourage trying different colored peppers for sweetness and texture, while using full-fat cheese helps keep it rich and keto-friendly.
- Bell Peppers: Use firm, unblemished peppers for sturdiness and color variety.
- Ground Beef: A fattier grind (80/20) adds juiciness and flavor.
- Mozzarella Cheese: Choose whole-milk, shredded fresh mozzarella for melty goodness.
Seasonality & Sourcing
You’ll find the best bell peppers in late summer and early fall, but colored varieties are widely available year-round. For this Keto Beef and Cheese Stuffed Peppers Recipe, a trip to your local market or farmer’s stand can yield excellent peppers with vibrant skin and crisp flesh. When it comes to ground beef, look for grass-fed options if possible—flavor and quality shine through. Canned diced tomatoes (without added sugar) make prep easy, but fresh tomatoes can be used in summer for extra brightness.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C). While it warms up, carefully cut the tops off your bell peppers and scoop out the seeds and membranes. I like to keep the stems on for presentation, but if you prefer, trim them off. Make sure the peppers stand upright and sturdy—if they wobble, slice a small bit off the bottom to level them out. Avoid cutting too much or they’ll get soggy during baking.
Step 2 — Cook & Build Flavor
Next, heat a skillet over medium heat and add the ground beef, diced onion, and minced garlic. Stir frequently, breaking up the meat until everything is nicely browned and aromatic—about 7 minutes. Drain any excess fat to prevent greasiness, then stir in diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for 5 more minutes so the flavors meld. If your mixture feels too wet, cook it down a bit longer to avoid soggy peppers.
Step 3 — Finish & Rest
Stuff each pepper cavity generously with the beef mixture, then sprinkle the tops with shredded mozzarella. Arrange them upright in a baking dish and bake for 25 to 30 minutes until the peppers are tender but not mushy, and the cheese is bubbling and golden. Once out of the oven, let the stuffed peppers rest for about 5 minutes—the filling firms up a bit, making them easier to handle and taste even better as the flavors settle.
Troubleshooting Keto Beef and Cheese Stuffed Peppers Recipe
If you find that your peppers are a bit dry, try adding a splash of chicken broth or a touch more diced tomatoes before baking. For blandness, don’t hesitate to boost the seasoning with extra salt, pepper, or even a pinch of chili flakes for heat. Soggy peppers usually come from overcrowding the baking dish or too much liquid in the filling—space them out and drain the filling well. These small tweaks make a big difference.
Pro Tips
From my kitchen to yours, a few insider pointers will make this Keto Beef and Cheese Stuffed Peppers Recipe sing: controlling heat is key to not overcooking the peppers, and making it just ahead in the day lets flavors intensify wonderfully.
- Heat control: Keep oven temperature steady at 375°F to cook evenly without drying out.
- Timing window: Don’t overbake; 25-30 minutes is perfect to melt cheese and soften peppers while preserving texture.
- Make-ahead move: Prepare and stuff the peppers a day ahead, then bake fresh for dinner.
- Avoid this pitfall: Don’t skip draining fat from the beef–excess grease makes the filling soggy.
Variations & Substitutions
You can easily switch things up while keeping this Keto Beef and Cheese Stuffed Peppers Recipe keto-friendly. Swap ground beef for ground turkey or sausage for different flavors. If mozzarella isn’t what you have on hand, cheddar or pepper jack work beautifully too. For a veggie twist, mix in chopped spinach or mushrooms with the filling before stuffing—it adds moisture and nutrients without spiking carbs.
Great Debates
One classic debate for stuffed peppers is using olive oil versus butter for cooking. I usually opt for olive oil in my Keto Beef and Cheese Stuffed Peppers Recipe because it’s lighter and adds a fruity note, but butter lends a richer depth if you’re after indulgence. Both work well—it just depends on your flavor preference and dietary goals.
Make-Ahead, Storage & Freezing
These stuffed peppers refrigerate well for up to 3 days in an airtight container. Reheat gently in the oven or microwave until warmed through. For freezing, bake and cool completely, then wrap each pepper tightly in plastic wrap and foil before freezing. They’ll keep for up to 2 months. Thaw overnight in the fridge and reheat slowly to retain that tender pepper texture and melty cheese charm.
Yield & Conversions
This recipe yields 4 stuffed peppers, perfect for a family dinner or meal prepping lunches. To double it, just double everything, including baking time by a few minutes if you arrange them in a larger dish. Halving is easy too—just use two peppers. For metric friends, 1 lb ground beef is 450 grams, and baking temperature is 190°C.
Serving Ideas & Pairings
I love serving these Keto Beef and Cheese Stuffed Peppers Recipe beauties alongside a crisp green salad tossed with lemon vinaigrette or a dollop of creamy avocado. A spoonful of sour cream or hot sauce on top adds another layer of flavor without carbs. If you want a veggie side, steamed broccoli or sautéed zucchini noodles are excellent low-carb options to keep the meal balanced.
FAQs
Absolutely! While mozzarella is classic for its meltiness, cheddar, pepper jack, or even Monterey Jack are great alternatives that keep the keto profile intact.
Make sure to remove seeds and membranes thoroughly and drain any excess liquid from the beef mixture before stuffing. Also, avoid overcrowding the baking dish to let heat circulate evenly.
Yes, you can freeze stuffed peppers after baking and cooling them. Just wrap tightly and thaw in the fridge before reheating gently.
For a veggie-friendly version, use chopped mushrooms, cauliflower rice, or plant-based meat substitutes in place of the ground beef, but adjust seasonings to your taste.
Notes, Tools & Special Equipment
You’ll just need a sharp knife for prepping peppers and a medium oven-safe baking dish that fits your peppers upright. A good non-stick skillet helps cook the beef mixture evenly, and having a cheese grater or shredded cheese ready makes assembly quicker. No special equipment is required, so it’s a great recipe to add to your weeknight repertoire.
PrintPrintable Recipe 📖
Keto Beef and Cheese Stuffed Peppers Recipe
Keto Beef and Cheese Stuffed Peppers are a low-carb, flavorful dish featuring bell peppers filled with a savory mixture of ground beef, tomatoes, Italian seasoning, and melted mozzarella cheese, baked to perfection for a satisfying and hearty meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (no sugar added)
- Fresh parsley (for garnish)
Meat
- 1 lb (450g) ground beef
Seasonings and Dairy
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's at the perfect temperature for baking the stuffed peppers.
- Prepare Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow shells ready for stuffing.
- Cook Beef Mixture: In a skillet over medium heat, cook the ground beef along with diced onion and minced garlic until the beef is fully browned. Drain any excess fat to keep the filling lean.
- Add Seasonings and Tomatoes: Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Continue cooking the mixture for another 5 minutes to meld the flavors together.
- Stuff the Peppers: Spoon the beef mixture evenly into each hollowed bell pepper, placing them upright in a baking dish for even cooking.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese generously over the stuffed peppers for a delicious cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the peppers are tender and the cheese has melted and begun to brown slightly.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm as a satisfying keto-friendly meal.
Notes
- Choose bell peppers of uniform size for even cooking and presentation.
- To reduce sodium, adjust or omit added salt, especially if using salted cheese or canned tomatoes.
- Using no sugar added diced tomatoes helps keep this recipe keto-friendly.
- For extra flavor, you can add chopped mushrooms or zucchini to the beef mixture.
- If preferred, substitute mozzarella with cheddar or a keto-friendly cheese of choice.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
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