Keto Stuffed Bell Peppers (Low-Carb, Cheesy & Oven-Baked)

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There are days where you go looking for a comforting ,easy yet low-carb meal, these Keto Stuffed Bell Peppers are a must-try. They’re packed with healthy fats, protein, and cheesy without having a second chance to think, these are easily made and fills your stomach.

This recipe is easy enough for busy weeknights and you can even serve to peoples who comes unannounced too. Whether you’re following a strict keto diet or simply cutting carbs, these oven-baked stuffed peppers will quickly become a favorite and you wont even think about gaining weight. 





Preparation Time (Prep and Cook)

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Total time: 45 minutes


Ingredients (Serves 3–4)

  • 4 medium bell peppers (any color and try to use tender peppers)

  • 250 g ground chicken or ground beef

  • 2 tbsp olive oil or butter

  • 1 tsp garlic (minced)

  • ½ tsp paprika

  • ½ tsp black pepper

  • ½ tsp Italian seasoning

  • Salt to taste

  • ¼ cup heavy cream

  • ½ cup shredded mozzarella cheese

  • ¼ cup grated parmesan cheese

  • Fresh parsley or coriander (for garnish)

Using a good-quality non-stick pan  makes cooking the filling much easier and prevents sticking.

Step-by-Step Instructions

Step 1: Prepare the Bell Peppers

Wash the bell peppers and slice off the tops, a sharp kitchen knife helps cut clean edges without tearing the peppers. Remove the seeds and membranes carefully. Keep aside.

Step 2: Cook the Filling

Heat olive oil or butter in a pan over medium heat. Add garlic and sauté until aromatic.
Add ground meat, salt, pepper, paprika, and Italian seasoning. Cook until the meat is fully done.

Lower the heat and stir in the heavy cream. Mix well and turn off the flame.

Step 3: Stuff the Peppers

Fill each bell pepper generously with the cooked mixture. Place them upright in a baking tray, best use oven safe baking tray for stable stuffing and even baking.

Top each pepper with mozzarella and parmesan cheese.

Step 4: Bake the dish

Preheat oven to 180°C (350°F).
Bake the stuffed peppers for 25–30 minutes, or until peppers are tender and cheese is golden.

Garnish with fresh parsley before serving. Better using a digital kitchen thermometer to ensure the meat is cooked perfectly without drying out.


Tips for Perfect Keto Stuffed Peppers

  • Choose green bell peppers for the lowest carb option

  • Do not overbake, or peppers may turn mushy

  • Add chilli flakes if you prefer a spicy kick

  • You can replace meat with paneer or mushrooms for a vegetarian keto version.


FAQs

Are bell peppers allowed on keto?

Yes, in moderation. Green bell peppers are the lowest in carbs and work best for keto recipes.

Can I make this recipe vegetarian?

Absolutely. Replace meat with paneer, mushrooms, or zucchini and keep the rest of the recipe the same.

Can I make these ahead of time?

Yes. You can prepare and stuff the peppers up to 24 hours in advance and bake when needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.Using airtight glass containers keeps the peppers fresh and prevents odor absorption.



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