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Savory Keto Stuffed Bell Peppers with Ground Beef and Cheese

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A quick and easy low-carb recipe featuring bell peppers stuffed with seasoned ground beef and melted cheese, perfect for keto and paleo diets.

Ingredients

Scale
  • 4 large bell peppers (red, yellow, or green; red preferred for sweetness)
  • 1 pound (450 g) ground beef, 80% lean
  • 1 cup shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning (or blend of dried oregano, basil, and thyme)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • A handful fresh parsley, chopped (optional for garnish)
  • Optional: red pepper flakes for heat or ground turkey as a leaner meat substitute

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds and membranes. Set aside the tops or chop them into the filling if desired.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Add ground beef to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if necessary.
  6. Stir in tomato paste, Italian seasoning, salt, and pepper. Cook for 2 more minutes to meld flavors.
  7. Remove from heat and mix in half of the shredded cheese.
  8. Spoon the beef mixture evenly into each bell pepper cavity, leaving room for cheese topping.
  9. Sprinkle the remaining shredded cheese on top of each stuffed pepper.
  10. Place the stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 25 minutes.
  11. Remove the foil and bake for another 10 minutes to brown the cheese and soften the peppers.
  12. Check doneness by poking with a fork; peppers should be tender but not mushy and filling hot throughout.
  13. Garnish with fresh parsley and serve warm.

Notes

Do not overcook peppers before stuffing to avoid sogginess. Drain excess fat from beef to prevent greasy filling. Cover peppers with foil during most of baking to retain moisture, then remove foil to brown cheese. Leftover filling freezes well. For dairy-free, substitute cheese with plant-based alternatives and omit tomato paste.

Nutrition

Keywords: keto, low-carb, stuffed bell peppers, ground beef, cheese, easy dinner, paleo, healthy, gluten-free

Find it online: https://lucydishes.com/savory-keto-stuffed-bell-peppers-with-ground-beef-and-cheese-recipe-perfect-for-easy-low-carb-meals/