I love one pot, one plate, one anything lunches and dinners! These Simple Keto Stuffed Peppers are a perfect way to deliver your fats, carbs and protein!
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Simple Keto Stuffed Peppers
I’ve tried to make keto stuffed peppers before, but they always end up dry and bland tasting. I figured out the solution!
If you use ground sausage instead of ground beef, it makes a huge difference. It didn’t need any seasoning either because the flavor from the fat is just amazing.
We eat peppers several times a week and always mix up the colors. Bright, colorful peppers have so many nutrients!
This is not a gourmet recipe! It is one of those “I don’t know what to make and I need something simple, but tastes great” kind of recipes! Now, if you want a more gourmet style recipe, check out these delicious keto taco stuffed peppers Or what about Keto Pizza Stuffed Peppers?! YUM!
Are Bell Peppers Keto Friendly?
Yes, they most certainly are! I eat bell peppers several times a week and I grow all the colors in my garden. Of the total carbs, about 1/3 come from fiber which is fantastic!
Are All Colors of Bell Peppers Low Carb?
YES! They all have a similar nutritional profile. The biggest difference in the vitamins that each offer.
How to Make Stuffed Peppers
Stuffed Peppers are super simple to make! Common ingredients to stuff them with are some sort of meat, cheese and other veggies! You can always mix it up to whatever you have on hand.
You simply have to slice the top off the pepper and remove seeds and everything else other than the outer shell of the pepper.
Then stuff to your heart’s desire and bake!
Sometimes the peppers don’t stand up so you have a few options. You can make a base out of aluminum foil or bake them in a smaller baking dish so they use each other to stand up.
- 2 pounds ground sausage
- 5 red peppers
- 1 shallot, diced finely
- 1 orange pepper, diced
- 1/4 cup shredded cheese (your choice)
- Preheat oven to 350 degrees F.
- Brown ground sausage, don't drain.
- Once sausage is done, add shallot and orange pepper. Mix well.
- Slice the top off the red peppers. Remove seeds and everything from the inside of the pepper.
- Pack the meat mixture into each pepper.
- Cover each pepper with aluminum foil to keep the moisture in.
- On a baking sheet (or 8x8 dish if they won't stand up on their own) place peppers and bake for 20 minutes.
- Sprinkle shredded cheese on top.
- Serve hot!
Serving Size:1 stuffed pepper
Amount Per Serving: Calories: 658Total Fat: 53gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 159mgSodium: 1383mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 34g