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Keto Stuffed Peppers Recipe | Keto Daily



Keto stuffed peppers might just be one of the most satisfying Keto recipes you can add to your dinner menu!

KETO STUFFED PEPPERS RECIPE

Ease of Preparation: Easy

Prep Time: 20 Minutes

Cooking Time: 50 Minutes

Total Time: 70 Minutes

Ingredients:

1 LB Grass-Fed Ground Beef
4 Links Italian Sausage
1 Cup Mozzarella Cheese (Shredded)
1/2 Parmesan Cheese (Shredded)
2 Red Bell Peppers
2 Yellow Bell Peppers
3 Green Bell Peppers (1 Diced for Filling)
1 Cup White Onion (Diced)
1 Cup Rao’s Marinara Sauce (Diced)
2 & 1/2 TBSP Olive Oil
1/2 TSP Pink Himalayan Salt
1/2 TSP Black Pepper

Instructions:

Prepare the Filling for the Keto Stuffed Peppers by Dicing 1 Cup White Onion, and 1 Green Bell Pepper.

Add 1 & 1/2 TBSP of Olive Oil to a frying pan and then Brown 1 Pound of Grass-Fed Ground Beef, and set aside.

Brown 4 Italian Sausage Links (Hot Italian Sausage is my personal recommendation), and set aside.

Prepare 6 Bell Peppers to be stuffed by cutting off the tops, de-seeding them, and then cutting their bottoms to be flat (so they sit in the pan best). This also creates little holes in the bottom of the Bell Peppers for the extra juices to run out of so that your Keto Stuffed Bell Peppers do not get to runny or soggy.

Grate 1 Cup Mozzarella Cheese (More if you prefer), and 1/2 Cup Parmesan Cheese.

In a Frying Pan, add 1 TBSP Olive Oil and the Diced Onion and Bell Pepper. Saute for a few minutes before adding the browned Ground Beef and browned Italian Sausage.

Season with Black Pepper and Himalayan Salt to taste.

Pour in 1 Cup of Rao’s Marinara Sauce, and sprinkle with 2/3 of the Mozzarella Cheese and the Parmesan Cheese. Stir together until the cheese is fully melted.

Place the 6 Bell Peppers into a baking dish, and spoon the filling equally into each of them. Top with the remaining Shredded Mozzarella Cheese.

Cover the Baking Dish with Aluminum Foil, and Bake in the oven at 375*F for about 30 minutes.

Remove the Aluminum Foil and Bake for an additional 20 minutes at the same temperature.

Serve as-is or sprinkle with additional cheese on top if desired to make them extra cheesy.

24 Comments

  1. Kiana Jones

    it may be the slight ocd talking, but did it bother anyone else that the peppers weren’t colored coordinated on the baking pan ? 😂

  2. Hossain Ellas

    This was great, I have been researching "stubborn belly fat workout" for a while now, and I think this has helped. Have you ever come across – Wanily Conliana Remedy – (should be on google have a look ) ? Ive heard some unbelievable things about it and my brother in law got amazing success with it.

  4. Majestic

    Looks so healthy. I hope you didn’t throw away the peppers top and bottom, could have used it in the filling.

  12. OldTymer

    I just made this! Awesome meal! I feel so healthy after eating it too! I added garlic cloves and fresh parsley. Instead of olive oil I just cooked the veggies up in the beef grease. Good stuff, I feel like a pro. I forwarded to my little sister who is gonna show my Mom! Thanks!!

  18. SHMIKE

    Could someone give me an updated over time. Peppers came out hard needs more time. Also I recommend cooking with tinfoil off for first 15 minutes and then put tin foil on to give it a nice golden brown on top

  20. heartsafireful

    I made this tonight I adjusted a few things, But one thing after 1 hour in the oven the peppers were still on the hard side, I’ll make it again but they take a lot long then a 1/2hr.

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