Keto Stuffed Pepper Bowls -The Perfect “Unstuffed” Pepper Recipe
These keto stuffed pepper bowls have all the flavor of regular stuffed peppers but are made in half the time and only using one pan! That’s a win-win in our book!
Keto Stuffed Pepper Bowls will revitalize your dinner table!
Who doesn’t love stuffed peppers? Bell peppers make the perfect-sized bowls for a meal and have the best presentation. I love them. But do I love making them? Not so much, especially during the week. The extra step of precooking the bell peppers adds more time and energy than I’m willing to give on a weeknight after a full day of work.
Stuffed pepper bowls to the rescue! Instead of adding your filling to a bell pepper half, just chop the bell pepper and add them to the filling. It’s like a reserve stuffed pepper, or “unstuffed” pepper. This easy dinner also becomes a one-pot meal, so bonus points for less dishes!
You’ll still include all the traditional ingredients of stuffed peppers, but to turn it into a one-pot meal, you’ll chop the pepper and add it with all the other ingredients. Feel free to adjust seasonings as desired. I went with the standard Italian-type flavoring.
And then to make it keto, use cauliflower rice instead of regular rice. Easy peasy and you’ve upped your veggie intake for the day! Another win!
Keto Stuffed Pepper Bowls
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 30 MINUTES
total time: 45 MINUTES
This one-pan meals packs all the flavor of stuffed peppers and only takes half the amount of time to make! Woohoo!
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 medium-sized green bell peppers, diced
- 3 garlic cloves, mined
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1- 8-ounce can tomato sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes, optional
- 1- 10-12 ounce bag frozen cauliflower rice
- 2 cups shredded cheddar cheese
- Fresh parsley, to garnish
Directions
1
Melt butter over medium heat in a large skillet or sauce pan.
2
Once the butter melts, sauté onion and bell pepper until soft, about 5 minutes. Then add in garlic and sauté another 3 minutes.
3
Add the ground beef to the skillet and cook until browned, about 10 minutes.
4
Add seasonings to the mixture and then stir in tomato paste and tomato sauce. Mix in the cauliflower rice. Slow simmer for about 10 minutes.
5
Stir in 1 cup of shredded cheddar cheese. Cook until melted. Then top with the remaining cheddar and let it melt to form a cheesy layer of melted cheese.
6
Top with parley and then serve and enjoy!
Nutrition Information
Yield: 6 servings, Serving Size: ~1 cup
Amount Per Serving:
408 Calories | 28.1g Fat | 9.4g Total Carbs | 2.6g Fiber | 3.8g Sugar | 29.2g Protein | 6.7g Net Carbs
Tips for making the best Keto Stuffed Peppers Bowls:
- You can sub ground chicken or ground turkey for the ground beef.
- This makes great leftovers and freezes well. Store in the fridge for up to five days and freeze for up to three months.
- You can easily double this recipe if you’re meal-prepping or like to have leftovers or have big eaters in your family.
It’s so good, you may never go back to making actual stuffed peppers…
Turning stuffed peppers into a one-dish meal is one of the best hacks. It turns a complicated dish into a quick and easy weeknight dinner. It’s perfect on those cold winter nights or any time of the year. The whole family will love this meal and beg you to make it again and again!
Here’s what my Hip sidekick, Jenna, had to say about this recipe:
“This recipe is the epitome of comfort food (BUT KETO)! This dish is easy to throw together – one pan! And it’s filling and flavorful, what more could you ask for? I will certainly be making this again! This dish was a hit with the kids too! “
Looking for more easy dinners, check out our Low Carb Pizza Bowls!
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