Go Back
+ servings
keto stuffed peppers on a platter
Print Recipe
5 from 5 votes

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!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Keto Dinner Recipes
Cuisine: Italian
Keyword: beef, peppers, stuffed peppers
Servings: 4 servings
Calories: 819kcal
Author: Chef Jenn


  • 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. 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 9x13 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!


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