Classic Easy Stuffed Peppers (Keto)

These Classic Easy Stuffed Peppers (Keto) are made with ground beef, onion, garlic, carrots, celery and tomatoes which are cooked and stuffed in bell peppers.

This is a classic delicious Tex-Mex recipe, not to mention a great Keto recipe using the bell peppers as an edible cup. I have lived in both Mexico and Texas and these stuffed peppers are widely eaten in Texas, not so much Mexico. In Mexico, the peppers that are mostly consumed are poblano peppers. The "stuffed peppers" made in Mexico are ones called Chiles en Nogada. Of all the low-carb vegetables, the humble bell pepper has to be the most underrated, making this a keto friendly recipe. 

These stuffed peppers can be time consuming but it is worth it! The prep work comes with coring the peppers and chopping the vegetables. After cooking the ground beef, and veggies, stuff them in those bell peppers and top with cheese. Bake for 20 minutes and you’re gold. 

If you like this, feel free to try my AIR FRYER SAUSAGE AND PEPPERS and my BABY CORN STIR FRY.

Ingredients

• Ground beef
• Bell peppers
• Olive oil
• Onion
• Garlic
• Celery
• Carrots
• Tomatoes
• Chili powder
• Onion powder
• Mozzarella

See recipe card for quantities.

Instructions

1. Preheat the oven to 400 degrees F.
2. In a large saucepan with a cover, heat up the oil. When the oil shimmers, add the beef and cook until broken up and soft, about 5 minutes. Stir in the onion, celery, garlic, and carrots. Cook for 5 minutes, tossing frequently. Add garlic and toss for 1 minute. Add salt, pepper, chili powder, and onion powder. Cook the beef, breaking up meat with a wooden spoon, until no longer pink, for 8 to 10 minutes, tossing frequently.
3. Place peppers cut side up in a baking dish small enough to hold them upright - 9 x 13 inch should be good. With a slotted spoon or a regular spoon, add the beef mixture in each pepper. Sprinkle each with cheese.
4. Cover tightly with foil and bake for 10 minutes. Uncover and bake for another 15 minutes, until peppers are tender.

Hint: Make sure to cover with foil when baking.

Substitutions

Ground beef: I love using ground beef for this recipe. If you are truly against it, you could use ground turkey or ground chicken.

Garlic: You can smash the garlic or mince it.

Olive Oil: I would extra virgin olive oil for best quality and taste.

Vegetables: Using carrots, onion and celery is an amazing combination, especially combined with diced tomato. You may use only one or the other.

Seasoning: I love using garlic and onion powder for this recipe. If you want something spicier, you could always add chili powder or paprika.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - You could cut up the bell pepper and eat as a skillet recipe.
• Kid friendly - Serve on top of rice.

Check out this Zucchini Boats Keto recipe.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Classic Easy Stuffed Peppers (Keto) ingredients don't stand up well to freezing.

Top tip

Make sure to cover tightly with foil when baking.

Classic Easy Stuffed Peppers (Keto)

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• Author: Maxine Dubois
• Total Time: 55 minutes
• Yield: 4-6 servings 1x

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Description

These Classic Easy Stuffed Peppers (Keto) are made with ground beef, onion, garlic, carrots, celery and tomatoes which are cooked and stuffed in bell peppers.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 6 large bell peppers, cored
• 2 tablespoon olive or vegetable oil
• ¼ large onion, diced
• 3 cloves garlic, minced
• 1 celery stalk, diced
• ½ cup carrots, diced
• ½ cup diced tomatoes
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 (8 oz) bag of shredded mozzarella

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Instructions

1. Preheat the oven to 400 degrees F.
2. In a large saucepan with a cover, heat up the oil. When the oil shimmers, add the beef and cook until broken up and soft, about 5 minutes. Stir in the onion, celery, garlic, and carrots. Cook for 5 minutes, tossing frequently. Add garlic and toss for 1 minute. Add salt, pepper, chili powder, and onion powder. Cook the beef, breaking up meat with a wooden spoon, until no longer pink, for 8 to 10 minutes, tossing frequently.
3. Place peppers cut side up in a baking dish small enough to hold them upright - 9 x 13 inch should be good. With a slotted spoon or a regular spoon, add the beef mixture in each pepper. Sprinkle each with cheese.
4. Cover tightly with foil and bake for 10 minutes. Uncover and bake for another 15 minutes, until peppers are tender.

Notes

Sofrito (~1 cup)

• 4 cloves of garlic
• ½ yellow onion
• 1 green bell pepper
• ½ tomato
• ½ bunch of cilantro leaves
• ⅛ bunch of fresh parsley

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 242.8
• Sugar: 2.8 g
• Sodium: 1,024.6 mg
• Fat: 9.0 g
• Saturated Fat: 3.6 g
• Carbohydrates: 22.1 g
• Fiber: 3.2 g
• Protein: 19.9 g
• Cholesterol: 144.8 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.