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–+ servings
Two pieces of Keto Italian Peppers on a white plate.
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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 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Keto Dinner Recipes
Cuisine: Italian
Keyword: cauliflower rice stuffed peppers, easy keto weeknight dinner, ground beef and sausage recipe, keto Italian stuffed peppers, low-carb stuffed peppers
Servings: 4 servings
Calories: 819kcal
Author: Chef Jenn

Equipment

Ingredients

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 cup low sodium chicken broth divided
  • 14 ounce canned diced tomatoes
  • 1 cup cauliflower rice
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon 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 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!

Notes

Recipe Card Tips

  • Stuff the pepper halves loosely, not packed in tight, so the filling heats through evenly.
  • Add the remaining broth to the bottom of the baking dish before adding the peppers, it keeps them from drying out.
  • Ground pork, chicken, or turkey all work in place of beef and sausage.

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