These Mexican-style keto stuffed peppers are low carb delights. Stuffed with fresh ingredients, these flavor-packed peppers make a delicious dinner.
Stuffed peppers are an amazing treat that you can easily make keto. My secret in this recipe is to use cauliflower rice instead of regular rice when stuffing these peppers.
These peppers are super simple to make. You have a little bit of chopping to do, but it shouldn’t take too long. These are a great mid-week meal when you are short on time but don’t want to do take-out or have leftovers.
Keto Stuffed Peppers
Keto stuffed peppers are a popular, low-carb way to serve ground beef. You can make them in two different tasty styles: Italian and Mexican.
My recipe uses Mexican-inspired flavors. Each pepper is stuffed with ground beef, tomatoes, cauliflower rice, green chilies, and Mexican cheese.
Are peppers allowed on keto?
Bell peppers are keto friendly in moderation. Each serving of this recipe uses one-half of bell pepper, so you will want to plan accordingly for the rest of your day.
As a general guide, the number of carbs in bell peppers is as follows. Keep in mind, pepper size can affect how many carbs you’ll consume:
- Green Bell Peppers have about 4.3 g net carbs.
- Red Bell Peppers have about 5.7 g net carbs.
- Yellow Bell Peppers contain about 8 g net carbs.
- Orange Bell Peppers have about 4 g net carbs.
How to make keto stuffed peppers
These stuffed peppers are super easy to make when you follow these steps:
1. Cook the beef
To start, cook the beef, garlic, and onions in a large skillet over medium-high heat. As it cooks, break the ground beef. When it is fully browned, drain any excess grease.
2. Make the filling
Return the beef back to the skillet and add in the cauliflower, diced tomatoes, green chiles, taco seasoning, and cheese. Mix them all together until evenly combined.
3. Stuff the peppers
Arrange the pepper halves in a baking dish with the open-top facing up. Next, spoon the filling mixture into each pepper so it just reaches the top. Don’t overstuff the peppers to avoid them spilling out into the pan. Top each pepper with an even amount of the remaining cheese.
4. Bake the peppers
Finally, loosely cover the dish with foil, place in the oven, and bake at 400 degrees for 30 minutes.
5. Top with your favorite Mexican toppings and enjoy!
Once the peppers have baked for 30 minutes, remove them from the oven and top with your favorite Mexican toppings. Serve hot from the oven and enjoy!
Do you have to precook or boil peppers before stuffing peppers?
You do not need to precook, parboil, or boil the peppers before stuffing them. They will bake long enough to become tender and may even char in some spots due to the high temperature of the oven.
How to reheat
Stuffed peppers make great leftovers!
You can reheat stuffed peppers in the oven or microwave. To reheat in the oven, simply bake at 400 degrees for about 15 minutes or until warmed through.
If you prefer to use the microwave, microwave them for 2 minutes or until they are heated through.
Serve the peppers with additional toppings and enjoy!
What to serve with keto stuffed peppers
These stuffed peppers are Mexican inspired and go great with a variety of keto friendly toppings. Some of my favorite toppings include:
- more cheese
- keto tortilla shells
- green onions
- avocado or guacamole
- sliced jalapenos
- shredded lettuce
These peppers also go great with a side salad or even chopped up on top of a bed of greens.
If you don’t care about keeping keto or are serving other guests, they can slice them up and eat them like tacos or burritos. You can also serve over cauliflower rice for a very filling keto friendly meal.
More easy keto Mexican inspired recipes:
If you are looking for other easy, keto-friendly, and low carb recipes, check these out:
- Creamy Chicken Fajita Casserole - Low Carb, Keto Friendly, THM
- Cheesy Keto Taco Casserole
- Best Keto Chicken Enchilada Casserole
- Low Carb Chicken Fajita Soup - Keto Friendly
- Keto Taco Pizza
- 3 bell peppers, sliced in half from top to bottom
- 1 pound ground beef
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup steamed riced cauliflower, (I used the frozen kind in the bag)
- 1 can diced tomatoes and chilis, drained (I used Rotel)
- 1 1/2 cups shredded cheese, divided
- 2 1/2 tablespoons taco seasoning, (equal to 1 packet)
- Preheat oven to 400 degrees.
- In a large skillet over medium-high heat, cook the ground beef with the garlic and onions. Drain any excess grease once the beef is done cooking, and then return the beef to the skillet. [
- Reduce the heat to medium. Add the steamed cauliflower, diced tomatoes and green chilies, and 1 cup of the shredded cheese to the skillet with the beef. Season the mixture with the taco seasoning and stir everything together.
- Arrange the pepper halves in a 9x13 baking dish. Then, stuff each pepper with an even amount of the beef filling. Top each pepper with an even amount of the remaining 1/2 cup of cheese.
- Bake the peppers loosely covered with foil at 400 degrees for 30 minutes.
- Top with your favorite keto-friendly taco toppings. Serve immediately.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 95mgSodium: 260mgCarbohydrates: 7gNet Carbohydrates: 6gFiber: 1gSugar: 2gProtein: 28g
All nutritional information and calculations are provided as a courtesy. Nutritional values are estimates only. Variations may occur due to product, and brand selection. You should not rely on this information for medical advice.