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Keto Stuffed Peppers – Italian Style

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Ground beef, Italian sausage, cauliflower rice, and plenty of cheese make these keto stuffed peppers so satisfying! Perfect for a delicious and easy dinner, read on and I, Chef Jenn, will show you all my tips and tricks to make this amazing meal turn out perfectly every time!

keto stuffed peppers on a plate
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Searching for an easy weeknight dinner that’s packed with flavor but only takes minutes to throw together? These Keto Stuffed Peppers with cauliflower rice are always a winner! They’re easy to assemble for a tasty, satisfying dish that’s sure to be a crowd-pleaser.

The combination of ground beef and Italian sausage makes a hearty, flavorful filling while the cauliflower rice gives it some nice bulk. Topped with bubbly, melty cheese, it’s hard to go wrong!

This Keto stuffed bell pepper recipe is as simple as throwing the filling ingredients in a saucepan, stuffing the peppers, then popping everything in the oven to cook. Add the cheese at the very end, and you’ll have dinner ready in no time.

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What You Need to Make This Easy Keto Stuffed Peppers Recipe

  • Medium saucepan
  • Casserole dish
  • Ground Beef
  • Italian Sausage – buy it bulk so you don’t have to fuss with removing casings
  • Bell Peppers – I like to use a variety of colors
  • Celery
  • Onion
  • Garlic – fresh is best!
  • Italian seasoning
  • Diced Tomatoes – canned is fine
  • Cauliflower Rice
  • Mozzarella
  • Chicken Broth – or use my easy Instant Pot bone broth
  • Avocado Oil

How to Make Low Carb Stuffed Peppers

  1. Add the ground beef and Italian sausage to a medium saucepan. Once the beef is browned, drain the fat.
  2. Add the onions, garlic, and celery. Cook, adding, avocado oil if needed.
  3. Once the vegetables have softened, add half of the broth. Simmer until the liquid is reduced by half.
  4. Add the can of tomatoes and simmer until thick, then stir in the cauliflower rice.
  5. Add the remaining broth to the bottom of a casserole dish. Stuff the pepper halves, place them in the dish, then cover with foil and bake for 35 minutes at 400F.
  6. Remove the foil, add the cheese on top of the peppers, and cook an additional 5 minutes until hot and bubbly.

Chef Jenn’s Tips

  • Use big and plump peppers for this dish. Multicolored peppers make such a pretty presentation.
  • Make sure to remove the seeds from the peppers before stuffing.
  • Check the Italian sausage to make sure it has no hidden starches or sugar – yes, there’s sugar in some sausage brands.
  • Don’t PACK the stuffing into the peppers or you’ll end up with a hard ball of meat. Lightly press the stuffing in before baking.
  • Mix up the cheese! Try topping these peppers with provolone, gouda, or something with some kick like jalapeno jack.
keto stuffed peppers on a platter

What to Serve With This Keto Stuffed Peppers REcipe

With ground beef, sausage, cauliflower rice, and plenty of melty cheese, these stuffed peppers make a great meal all on their own! Some low-carb tortilla chips or a simple green salad are good options if you’re looking for quick sides. If you go with a salad, be sure to top it with my amazing home-made Ranch or Green Goddess Dressing.

Can You Freeze Stuffed Peppers?

Yes! This is a great dish to for keto meal prep and to store in the freezer for easy future meals.

I recommend making the filling, stuffing the peppers, then packing them in an airtight freezer-safe container. Stored properly, they will stay fresh for up to three months.

When you’re ready to eat, let the peppers thaw in the refrigerator overnight. Then, proceed with the rest of the recipe as usual.

Alternatively, you can cook keto stuffed peppers with cauliflower rice all the way through, then chill it thoroughly in the fridge. Wrap up any leftovers and freeze for up to three months. Then, thaw in the fridge before reheating in the oven or microwave.

Frequently Asked Questions

Are stuffed bell peppers keto?

This will depend on the recipe. Any version of this dish that uses white rice is going to have too many carbs for a keto diet. This version, on the other hand, uses cauliflower rice and low-carb ingredients for a totally keto-friendly meal!

Can you use other filling ingredients in the stuffed peppers?

You bet! Feel free to try different proteins like ground pork, chicken or turkey, and mix up the vegetables. Just make sure the meat is cooked thoroughly before serving.

Can stuffed peppers be made ahead of time?

Sure. You can store the peppers in an airtight container in the fridge, then reheat them in the oven when you’re ready to enjoy. I recommend eating them within 2-3 days of cooking.

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Step By Step Process

keto stuffed peppers on a platter
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Keto Stuffed Peppers – Italian Style

Easy enough for weeknight dinners, these Italian-style Keto Stuffed Peppers are a cheesy, meaty meal that's oh-so satisfying!
Course Keto Dinner Recipes
Cuisine Italian
Keyword beef, peppers, stuffed peppers
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 819kcal

Ingredients

  • 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

Instructions

  • Brown the ground beef and Italian sausage in a large skillet. Drain off all but 1 tbsp of fat. Add the onions, celery and garlic to the meat along with the Italian seasoning and continue cooking until the onion is translucent, about 5 minutes.
  • Add 1/2 cup of chicken broth to the meat mixture and simmer to reduce by about half.
  • Add the tomatoes and juice from the can, and mix well. Simmer to thicken, about 10 minutes.
  • Stir in the cauliflower rice and heat through. Turn off the heat. Season with salt and pepper.
  • Add the meat mixture to the cut pepper halves, being careful not to pack it in too tightly. Add the remaining 1/2 cup of chicken broth to the bottom of a 9×13 Pyrex (or similar) baking dish. Set the peppers filling side up, in the baking dish. Top with cheese and bake at 400F for about 35 minutes. Enjoy!

Nutrition

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 on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

Hungry for more?

I’m always messing around in the kitchen creating new recipes, but these are some of my favorite all-time picks that I make again and again:

By Chef Jenn

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