Craving a comforting dinner at home? These Keto Stuffed Peppers are filled with delicious seasoned ground sausage or pork and cauliflower rice. You'll love this recipe because it's crazy simple!
In this Article:
I love stuffed peppers, but the rice can add a lot of carbs. In this recipe, I swapped classic white rice with cauliflower rice—and boy was it a hit!
Don’t wait to try this simple weeknight dinner. It's a healthy dinner you won’t feel guilty about.
This Keto Stuffed Peppers recipe is…
- Nutrient rich
- Low carb
- Stuffed peppers made without rice
Get the latest scoop on all the recipes I'm whipping up in the kitchen by following along with All She Cooks on Facebook, Instagram, and Pinterest. Also, don't forget to join my Facebook Group where you can share your favorite blogger recipes: Easy & Delicious Recipes.
How to Make Stuffed Peppers
- Preheat your oven.
- Wash and slice your peppers. You want to remove all the seeds and membrane.
- Place each pepper half on a baking tray and set aside.
- Cook your ground sausage, onion, and garlic on the stove till it is no longer pink.
- Once cooked, add in the tomatoes, paste, zucchini, seasonings and stir well.
- Mix in the cauliflower rice and then cook down as directed.
- Spoon the mixture into the peppers, and bake as directed.
- Near the end of the cook time, remove peppers and top with cheese.
- Finish cooking.
The full directions for how to make Keto Stuffed Peppers are in the printable recipe card at the bottom of the post.
Helpful Tips for Making Keto Stuffed Peppers
Make sure to use larger peppers for this recipe. I find that small peppers won't hold much filling, and the pepper flavor overpowers the filling flavor. Bell peppers are the best option for getting enough stuffing.
Soak Up Sauce
Once you add in your cauliflower rice, allow it to soak up the tomato sauce base. The soaked-in sauce will flavor the rice and prevent your peppers from being too soggy once they are done cooking.
Variations to Keto Stuffed Peppers
Swap the sausage with ground beef, ground turkey, or even ground pork. If you use turkey, add a tiny bit of oil when sautéing to prevent it from sticking in the pan.
You can sauté some veggies to mix in with your meat if you want. Mushrooms, carrots, etc. will help load up your stuffed peppers even more.
Stir in ¼ cup of cream cheese into the meat mixture. This will give the meat and cauliflower mixture even more flavor and offer a creamier texture.
Keto Stuffed Peppers FAQs
What color of pepper should I use for stuffed peppers?
Feel free to use any color of pepper you want for this recipe. Red, orange and yellow peppers will be sweeter, whereas green peppers are slightly less sweet.
How do you store leftover peppers?
Store your leftover peppers in an airtight container in the fridge for 2–3 days. The bell peppers will soften a bit as they sit in the fridge, but they will still keep their incredible flavor!
Do you need to boil peppers to soften them before baking?
Some people will boil their peppers for a few minutes to make them more tender and easier to stuff. I have found that baking the peppers without boiling them works just as well and saves an extra step. You are welcome to do whatever fits your preference in terms of texture of your peppers.
Keto Stuffed Peppers
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 yellow onion small, finely diced
- 1 lb ground sausage or pork
- 14 oz diced tomatoes canned, including the liquid
- 2 tbsp tomato paste
- 1 zucchini diced
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp Italian seasoning
- 4 ½ cups cauliflower rice prepared—I use frozen!
- 6 bell peppers whole
- 1 cup cheddar cheese shredded
- Preheat oven to 400°F.
- Slice the tops off of the bell peppers, and carefully remove the insides. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Add onion, garlic, and ground sausage or pork. Cook until the meat is well-browned, about 8–10 minutes.
- Add canned tomatoes, tomato paste, zucchini, salt, pepper, and Italian seasoning. Stir until well-combined.
- Stir in the cauliflower rice.
- Cook until tomato juice is mostly absorbed.
- Carefully scoop the stuffing into the hollow bell peppers.
- Place the bell peppers in a small casserole dish and cover loosely with tinfoil. Bake for 30 minutes.
- Remove the tinfoil and sprinkle cheese over the tops of the peppers.
- Continue baking for 10–15 more minutes, uncovered, until cheese is melted and golden.
Leave a Comment