Ground beef, Italian sausage, cauliflower rice, and lots of cheese make these keto stuffed peppers incredibly satisfying! This dish is fantastic for a quick and delicious dinner. Read on as I, Chef Jenn, share all my tips and tricks to ensure this meal turns out perfectly every single time!
Looking for a quick and flavorful weeknight dinner? These Keto Stuffed Peppers with cauliflower rice are always a hit! They’re easy to put together, resulting in a delicious, satisfying meal that everyone will enjoy.
The combination of ground beef and Italian sausage creates a hearty filling, while cauliflower rice adds bulk to the dish. Topped with bubbling, melted cheese, it’s a guaranteed success!
This keto stuffed pepper recipe is simple: just throw the filling ingredients in a saucepan, stuff the peppers, and pop them in the oven to bake. Add the cheese right at the end, and dinner will be ready in no time!
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Ingredients for This Simple Keto Stuffed Peppers Recipe
- Medium saucepan
- Casserole dish
- Ground beef
- Italian sausage – buy it bulk to avoid removing casings
- Bell peppers – a mix of colors is preferable
- Celery
- Onion
- Garlic – fresh is optimal!
- Italian seasoning
- Diced tomatoes – canned is acceptable
- Cauliflower rice
- Mozzarella
- Chicken broth – or use my easy Instant Pot bone broth
- Avocado oil
Creating Low Carb Stuffed Peppers
- Start by adding the ground beef and Italian sausage to a medium saucepan. Once the beef is browned, drain the excess fat.
- Add the onions, garlic, and celery, cooking them and adding avocado oil as needed.
- When the vegetables have softened, pour in half of the broth. Simmer until the liquid reduces by half.
- Add the canned tomatoes and let it simmer until thickened, then mix in the cauliflower rice.
- Add the rest of the broth to the bottom of a casserole dish. Stuff the pepper halves with the mixture, placing them in the dish. Cover with foil and bake for 35 minutes at 400°F.
- Remove the foil, add cheese on top of the peppers, and cook an additional 5 minutes until hot and bubbly.
Tips from Chef Jenn
- Choose large, plump peppers for the recipe. Multicolored peppers enhance the presentation.
- Always remove the seeds before stuffing the peppers.
- Check the Italian sausage for any hidden starches or sugars—yes, some brands may include sugar.
- Avoid compacting the stuffing inside the peppers to prevent a dense ball of meat. Press the stuffing lightly.
- Change up the cheese! Experiment with provolone, gouda, or something with a kick like jalapeño jack.
Serving Suggestions for Keto Stuffed Peppers
With ground beef, sausage, cauliflower rice, and plenty of melty cheese, these stuffed peppers are a complete meal by themselves! If you’re looking for sides, consider some low-carb tortilla chips or a simple green salad. If you opt for a salad, don’t forget to top it with my delicious homemade Ranch or Green Goddess Dressing.
Freezing Stuffed Peppers
Absolutely! This is a fantastic dish for keto meal prep, and you can freeze it for convenient future meals.
I recommend preparing the filling, stuffing the peppers, and then placing them in an airtight, freezer-safe container. When stored properly, they can stay fresh for up to three months.
When you’re ready to eat, allow the peppers to thaw overnight in the refrigerator. Then follow the rest of the recipe as usual.
Alternatively, you can cook the keto stuffed peppers through, chill them in the fridge, and freeze any leftovers for up to three months. Thaw them in the fridge before reheating in the oven or microwave.
Answered Questions
It depends on the recipe. Versions using white rice will likely contain too many carbs for a keto diet. This recipe uses cauliflower rice and low-carb ingredients for a meal that’s completely keto-friendly!
Definitely! Feel free to try out various proteins like ground pork, chicken, or turkey, and mix in different vegetables. Just be sure the meat is thoroughly cooked before serving.
Absolutely. You can store the prepared peppers in an airtight container in the fridge and reheat in the oven when you’re ready to eat. I recommend consuming them within 2-3 days of cooking.
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Step By Step Process
Keto Stuffed Peppers – Italian Style
Ideal for weeknight dinners, these Italian-style Keto Stuffed Peppers are a cheesy, meaty dish that’s incredibly satisfying!
Prevent your screen from going to sleep
-
1
pound
ground beef -
1
pound
Italian sausage -
1
cup
diced celery -
1/2
cup
diced onion -
2
cloves
garlic
minced -
1
tbsp
Italian seasoning -
1
cup
low sodium chicken broth
divided -
14
ounce
canned diced tomatoes -
1
cup
cauliflower rice -
1
tsp
salt
or to taste -
1/4
tsp
pepper
or to taste -
4
each
bell peppers
seeded and cut in half -
1
cup
mozzarella cheese
-
Brown the ground beef and Italian sausage in a large skillet, draining off all but 1 tbsp of fat. Add the onions, celery, and garlic seasoned with Italian seasoning, cooking until the mixture is fragrant, about 5 minutes.
-
Add 1/2 cup of chicken broth, allowing it to simmer until reduced by half.
-
Mix in the canned tomatoes and juices, allowing it to simmer until thickened, which should take about 10 minutes.
-
Stir in the cauliflower rice until heated through. Turn off the heat and season with salt and pepper.
-
Stuff the pepper halves with the meat mixture without packing it tightly. Pour the remaining 1/2 cup of chicken broth into a 9×13 baking dish, positioning the peppers filling-side up, topping them with cheese. Bake at 400°F for approximately 35 minutes. Enjoy!
Serving: 2halves | Calories: 819kcal | Carbohydrates: 12g | Protein: 45g | Fat: 65g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1855mg | Potassium: 1092mg | Fiber: 3g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 35mg | Calcium: 263mg | Iron: 6mg | Net Carbohydrates: 9g
A Note About Nutritional Information
The provided nutritional information is an estimate and is calculated based on readily available ingredient data. It is an approximate value, and the actual accuracy for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate totals because they generally do not affect blood sugar, and they contain no calories or carbs. Net carbs are calculated by deducting fiber from the total carbohydrates.
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