Keto Stuffed Bell Peppers

5 from 3 votes

These Keto Stuffed Bell Peppers are a hearty, low-carb meal with creamy beef filling, melty cheese, and tender, savory peppers.

Prep Time10

Cook Time20

Total Time30

Course: 30-Minute Meal, Mains

Cuisine: American

Keyword: 30-Minute Meal, Mains, Stuffed Peppers

Servings: Peppers

Calories: 169kcal

Author: Eva Filer

6 bell peppers
1- pound lean ground beef
1 teaspoon sea salt
¼ teaspoon garlic powder
1 8- ounce block of cream cheese
1 ¼ cup strained tomatoes canned
3 tablespoon plain or Italian breadcrumbs plus more for topping (optional) (can omit for GF)
4 tablespoon parmesan cheese plus more for topping (optional)
1 small red onion chopped

Preheat oven to 350F.
Cut off tops of the bell peppers and remove the stem and seeds. Place upside-down on a baking sheet lined with parchment paper and bake in preheated oven for 5 minutes. Remove from the oven and increase the temperature to 400F for when they are stuffed.
Meanwhile, brown ground beef with sea salt and garlic powder on medium heat in a large skillet.
Add in cream cheese, strained tomatoes, breadcrumbs, parmesan cheese, and simmer on low for 5 minutes.
Then add in chopped red onion (note: if you prefer it more cooked you can add them in just after the ground beef is browned and cook for a few minutes) and mix.
Spoon the filling into peppers, then top with any additional breadcrumbs and parmesan cheese you desire.
Bake at 400F for 15 minutes.
Top with any garnishes.

The firmer the pepper, the better they hold up during baking and won’t collapse under the filling.
A quick bake before stuffing ensures they’re perfectly tender after the final bake.
Keep the heat low after adding cream cheese and tomatoes to prevent curdling.
Leave a little space at the top to prevent overflow while baking.
Fresh herbs and extra parmesan brighten the flavors and add a final touch.
To check on doneness, peppers should still be fork-tender but still firm enough to hold their shape.