Keto Stuffed Peppers & Veggies: The Low-Carb Game Changer

You want flavor. You want nutrition. You want something that doesn’t taste like cardboard masquerading as food.

Enter keto stuffed peppers and veggies—your new meal prep hero. These aren’t your grandma’s stuffed peppers (sorry, Nana). They’re packed with protein, loaded with flavor, and won’t kick you out of ketosis.

Perfect for meal prep, lazy dinners, or impressing your keto-skeptic friends. Ready to upgrade your low-carb life? Let’s go.

Why This Recipe Slaps

First, it’s stupidly easy.

No fancy techniques, no obscure ingredients. Second, it’s customizable—swap fillings, veggies, or cheeses like you’re playing culinary Legos. Third, it’s macro-friendly: high protein, low carb, and loaded with fiber.

Plus, it reheats like a dream. Meal prep win.

Ingredients You’ll Need

• 4 large bell peppers (any color, but red tastes sweeter)
• 1 lb ground beef or turkey (or plant-based crumbles for veggie folks)
• 1 cup cauliflower rice (the keto MVP)
• 1/2 cup shredded cheese (cheddar, mozzarella, or pepper jack for drama)
• 1 small onion, diced (because flavor)
• 2 cloves garlic, minced (non-negotiable)
• 1 tbsp olive oil (or butter, because butter)
• 1 tsp paprika, 1 tsp cumin, salt, and pepper (basic spice rack stuff)
• Optional: jalapeños, cream cheese, or bacon bits (for overachievers)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Don’t skip this unless you enjoy raw peppers.
2. Cut the tops off the peppers and remove seeds. Save the tops if you’re fancy and want to use them as lids.
3. Sauté onion and garlic in olive oil until soft. Burnt garlic is a crime. Don’t do it.
4. Add ground meat and cook until browned. Drain excess fat unless you’re into that.
5. Stir in cauliflower rice and spices. Cook for 2-3 minutes—just enough to soften the rice.
6. Stuff the peppers with the mixture. Pack it tight; nobody likes a half-empty pepper.
7. Top with cheese. More is better.

   This is not the time for restraint.

8. Bake for 20-25 minutes. Cheese should be bubbly, and peppers slightly tender.
9. Broil for 1-2 minutes if you want a crispy top. Watch it like a hawk. Burnt cheese is tragic.

How to Store These Bad Boys

Fridge: Let them cool, then store in an airtight container for up to 4 days. Reheat in the microwave or oven (oven wins for texture). Freezer: Wrap individually in foil, then freeze for up to 3 months.

Thaw in the fridge overnight before reheating.

Why This Recipe is a Flex

It’s keto-friendly without tasting like a sacrifice. Packed with protein and fiber, it keeps you full for hours. The veggies add micronutrients, and the customization means you’ll never get bored.

Plus, it’s a one-pan wonder—minimal cleanup, maximum satisfaction.

Common Mistakes to Avoid

• Overcooking the peppers. Mushy peppers are sad peppers. Bake just until tender.
• Underseasoning the filling. Taste as you go. Bland food is a crime.
• Using watery veggies. If you add mushrooms or zucchini, sauté them first to remove moisture.
• Skipping the broil step. That crispy cheese top is everything.

  Don’t cheat yourself.

Alternatives for the Adventurous

• Veggie swap: Use zucchini boats, portobello mushrooms, or even eggplant halves instead of peppers.
• Protein swap: Try shredded chicken, ground pork, or tofu for variety.
• Cheese swap: Feta, goat cheese, or dairy-free shreds work if you’re feeling fancy.
• Spice swap: Add taco seasoning, Italian herbs, or curry powder for a flavor twist.

FAQ Section

Can I make these ahead of time?

Absolutely. Assemble the peppers, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if they’re cold from the fridge.

Are these spicy?

Not unless you want them to be.

Skip the jalapeños or hot spices if you’re heat-averse. Or go nuclear with extra chili flakes—your call.

Can I freeze stuffed peppers?

Yep. Wrap them tightly in foil or freeze in airtight containers.

Reheat from frozen in the oven (about 30-40 minutes at 350°F).

What’s the carb count per serving?

Roughly 8-10g net carbs per pepper, depending on fillings and size. Use MyFitnessPal or similar to track exact macros.

Why cauliflower rice instead of regular rice?

Because keto. Cauliflower rice keeps carbs low while adding volume and fiber.

Regular rice would kick you out of ketosis faster than you can say “cheat day.”

Final Thoughts

Keto stuffed peppers and veggies are the ultimate proof that low-carb doesn’t mean low-flavor. They’re easy, versatile, and legit delicious. Meal prep them, serve them to guests, or hoard them for yourself—no judgment.

Now go stuff some peppers like a boss.

Keto-Recipes

Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!