These keto stuffed peppers are a hearty, low-carb version of the classic, and a great way to enjoy comfort food while on keto. It includes bell peppers filled with a savory mixture of ground beef, cauliflower rice, garlic, and Italian seasonings, then topped with melted cheddar cheese.

This easy recipe includes four simple cooking methods, with Instant Pot Stuffed Peppers being my preferred method. These Keto Stuffed Peppers are perfect for quick and easy weeknight dinners, leftovers, and meal prep.

Why You’ll Love These Keto Stuffed Peppers

• Low-carb comfort food: All the flavors of classic stuffed peppers without carb-heavy rice. Instead, cauliflower rice is used to significantly reduce the net carbs.
• Complete meal in one: Protein, vegetables, and healthy fats all in one dish.
• Four simple cooking methods: Depending on your desired cooking method or the equipment you have, you can use an Instant Pot, slow cooker, air fryer, or oven to make these stuffed peppers.
• Easy 20-minute pressure cooker recipe: The Instant Pot makes them fast and beginner-friendly, with no blanching required.
• Flexible protein options: Works with ground beef, sausage, turkey, or chicken.
• Great for meal prep: These store and freeze well for easy leftovers.
• Naturally gluten-free and keto-friendly: Cauliflower rice replaces traditional rice.

Stuffed Bell Peppers Ingredients

These keto stuffed bell peppers use simple ingredients that create a hearty, balanced filling.

• Bell peppers: The classic vessel for stuffed peppers. Choose peppers that are wide and round, so they hold more filling. Bell peppers work the best. Red, orange, and yellow bell peppers are sweeter, while green bell peppers are milder.
• Ground beef: Adds rich flavor and protein. You can also use half ground beef and half Italian sausage for extra flavor.
• Yellow onion: Adds savory depth to the filling.
• Garlic: Boosts flavor and balances the richness of the meat.
• Cauliflower rice: Replaces traditional rice while keeping the recipe low-carb. Cooking it first prevents excess moisture.
• Egg: Helps bind the filling together so it holds its shape inside the peppers.
• Italian seasoning: Provides classic herb flavor.
• Salt and black pepper: Basic seasonings to enhance flavor.
• Shredded cheddar cheese: Adds richness and a melty topping.
• Fresh parsley: Optional garnish that adds color and flavor.

Ingredient Substitutions and Variations

• Try different meats: Ground turkey, ground chicken, or a mix of beef and Italian sausage all work well.
• Add low-carb vegetables: Mushrooms, spinach, zucchini, or chopped bell pepper can be mixed into the filling.
• Make it spicy: Add crushed red pepper flakes, diced jalapeños, or spicy sausage.
• Use different cheeses: Monterey Jack, mozzarella, or pepper jack melt well. You can also top the peppers with crumbled queso cheese.
• Try different peppers: Poblano peppers are large and add a slightly smoky flavor and extra spice. Note that they are narrower than bell peppers and likely won’t stand up. It’s fine to cook them laid flat.

Dietary Substitutions

• Keto / Low-Carb: This recipe is naturally keto, using cauliflower rice instead of regular rice. Green bell peppers are less sweet and have less natural sugars that red or orange ones.
• Gluten-Free: The recipe is naturally gluten-free. Always double-check seasoning blends.
• Dairy-Free: Skip the cheese topping or use a dairy-free shredded cheese alternative.

How to Make Keto Stuffed Peppers

Preparing the Bell Peppers and Filling

1. Prepare the peppers: Cut and discard the stems from 4 large bell peppers, then remove the seeds and membranes. Rinse and set aside. Note: If baking or air frying stuffed peppers, blanching the bell peppers separately is recommended. See specific cooking methods below for details.
2. Cook the cauliflower rice: Prepare 12 ounces of cauliflower rice according to package directions. Let cool slightly so excess moisture evaporates, which helps prevent a soggy filling. Drain any excess liquid.
3. Mix the filling: In a large mixing bowl, combine 1 pound ground beef, 1 diced medium yellow onion, 3 cloves minced garlic, 12 ounces cooked cauliflower rice, 1 large egg, 1 tablespoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until evenly mixed.
4. Stuff the peppers:  Divide the mixture evenly between the bell peppers, pressing the filling down gently so each pepper is full.
5. Top with cheese: Sprinkle ½ cup shredded cheddar cheese evenly over the stuffed peppers.
6. Cook: Finish the stuffed bell peppers with your desired method based on the instructions below. 

Instant Pot Method for Stuffed Peppers

I recommend using an Instant Pot to make stuffed peppers, because it is the quickest and easiest method.

1. Prepare the bell peppers and filling as directed.
2. Place the steaming rack inside the Instant Pot and add 1 cup of water to the bottom.
3. Set the stuffed peppers on the rack.
4. Seal the lid and cook on HIGH pressure for 12 minutes.
5. Allow 10 minutes natural pressure release, then carefully vent remaining pressure.
6. Check that the internal temperature reaches 165°F, then garnish with fresh parsley before serving.

Slow Cooker Method for Stuffed Peppers

1. Prepare the bell peppers and filling as directed. 
2. Place stuffed peppers upright in a slow cooker.
3. Add ½ cup water or broth to the bottom.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours
5. Top with parsley before serving.

Baked Method for Stuffed Peppers

1. Preheat oven to 375°F.
2. Bring a pot of water to a boil and blanch the peppers for 3 minutes to soften them slightly. Prepare the filling as directed.
3. Place peppers in a baking dish and fill with the prepared filling. Top with cheese.
4. Cover loosely with foil and bake for 25–30 minutes, until the peppers are tender and the filling reaches 165°F.
5. Remove foil during the last 5 minutes to melt and brown the cheese.

Air Fryer Method for Stuffed Peppers

1. Bring a pot of water to a boil and blanch the peppers for 3 minutes to soften them slightly. Prepare the filling as directed.
2. Preheat air fryer to 375°F. Fill the peppers with the prepared filling and top with shredded cheese.
3. Place the stuffed peppers upright in the air fryer basket, leaving a little space between them for air circulation.
4. Cook 12–15 minutes, until the peppers are tender and the filling reaches 165°F.
5. If the cheese begins browning too quickly, loosely cover the peppers with foil during the final few minutes of cooking.

Serve: Check that the filling reaches an internal temperature of 165°F, then garnish with fresh parsley and serve. These can be topped with sour cream, salsa, or hot sauce, or served alongside a salad or roasted vegetables.

Tips for the Best Keto Stuffed Peppers

• Cook and drain the cauliflower rice first: This removes moisture and prevents a soggy filling.
• Choose wide peppers: Round peppers hold more filling and stand upright better.
• Mix meats for more flavor: A combination of beef and Italian sausage adds richness.
• Blanch ahead of time for oven or air fryer cooking: A 3-minute blanch in boiling water softens peppers and improves the texture and flavor.
• Don’t overpack the filling: Leave a little space so the filling cooks evenly.
• Use fresh herbs at the end: Parsley or basil brightens the finished dish.

Frequently Asked Questions

What meat is best for keto stuffed peppers?

Ground beef is the most common choice because it adds rich flavor and enough fat to keep the filling moist. You can also use ground turkey, ground chicken, or a mixture of ground beef and Italian sausage for extra flavor and texture.

What peppers to use for stuffed peppers?

Bell peppers work best because they stand upright and hold a lot of filling. Green peppers have a slightly milder flavor, while red, orange, and yellow peppers are sweeter. Poblano peppers can also be used for a slightly smoky and spicier flavor.

Do I need to blanch bell peppers before cooking?

Not for Instant Pot or slow cooker versions because steam softens them. For baked or air fryer methods, blanching peppers in boiling water for a few minutes helps create more tender peppers. If you don’t mind a bit of crunch, you could skip this step.

How long to bake stuffed bell peppers?

Place the filled peppers in a baking dish and bake at 375°F for about 25–30 minutes, until the peppers are tender and the filling reaches 165°F. Note, it is recommended to blanch the bell peppers in boiling water for 3 minutes before assembly to soften them.

How long to air fry stuffed peppers?

Preheat air fryer to 375°F. Place the prepared peppers in a single layer and cook for 10–12 minutes, until the peppers are tender and the filling reaches 165°F. Note, it is recommended to blanch the bell peppers in boiling water for 3 minutes before assembly to soften them.

How to cook stuffed peppers in the Instant Pot

Place the stuffed peppers on the rack inside the Instant Pot with 1 cup of water in the bottom. Cook on HIGH pressure for 12 minutes, then allow a 10-minute natural pressure release.

How to slow cook stuffed peppers?

Place the peppers upright in the slow cooker with ½ cup water or broth, then cook 6–7 hours on low or 3–4 hours on high.

Stuffed peppers safe internal temperature

Stuffed peppers are done when the filling reaches an internal temperature of 165°F (74°C). This ensures the ground meat and egg in the filling are fully cooked and safe to eat. Insert an instant-read thermometer into the center of the filling, not the pepper itself, to check the temperature accurately. Another way to test for doneness is that the ground meat in the filling should be completely brown, without any pink showing.

How to make stuffed peppers keto?

To make stuffed peppers keto-friendly, replace traditional rice with cauliflower rice. Mix the cooked cauliflower rice with ground meat, seasonings, and egg for the filling, then stuff it into bell peppers and cook until tender. This keeps the dish low in carbs while still giving you the hearty texture of classic stuffed peppers.

Additional tips: Green bell peppers have the lowest natural sugar (and carbs) per serving, compared to red, orange, or yellow peppers. Also, omit high-sugar ingredients such as tomato sauce or ketchup that are used in some stuffed pepper recipes.

How many carbs are in keto stuffed peppers?

Carbs vary by ingredients, but using cauliflower rice keeps them low. Most keto stuffed peppers contain around 8–10 net carbs per serving.

Can I make stuffed peppers ahead of time?

Yes. Assemble them fully and store covered in the refrigerator for up to 24 hours before cooking, making them great for meal prep or easy weeknight dinners.

How do I keep stuffed peppers from getting watery?

Cook the cauliflower rice first, drain any liquid, and allow it to cool slightly before mixing. This removes moisture that can make the filling soggy.

How to Serve Keto Stuffed Peppers

These stuffed peppers are a complete meal on their own, but a few toppings or sides can add extra flavor.

• Sour cream or Greek yogurt
• Fresh parsley or basil
• Hot sauce or crushed red pepper flakes
• Shredded lettuce or side salad
• Roasted vegetables
• Cauliflower mash

They also work great sliced in half and served as a low-carb stuffed pepper bowl.

Storage, Freezing, and Reheating

These are excellent for keto meal prep and reheat well throughout the week. Here are some storage and reheating suggestions.

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in an airtight container for up to 2 months. Wrap stuffed peppers individually for defrosting individual portions.
• Reheat in the oven: Bake at 350°F for 15–20 minutes until warmed through.
• Reheat in microwave: Heat in 1-minute intervals until hot.
• Reheat in air fryer: Preheat air fryer to 350°F. Place stuffed peppers in the air fryer basket in a single layer. Cook 5–7 minutes.
• Reheat from frozen: Bake covered at 350°F for 35–40 minutes.

More Stuffed Pepper Recipes to Try

• Turkey Stuffed Bell Peppers
• Chicken Pasta Stuffed Bell Peppers
• Philly Cheese Steak Stuffed Bell Peppers

Keto Stuffed Peppers Recipe

Written by Matt | Plating Pixels

These keto stuffed peppers with only 10 net carbs per serving are filled with ground beef, cauliflower rice, garlic, and Italian seasoning, then topped with melted cheese. A hearty low-carb stuffed peppers recipe you can make in the Instant Pot, oven, air fryer, or slow cooker.

Recipe Cost: $9.30 | Cost Per Serving: ~$2.33

5 from 4 votes

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Steam Release 10 minutes mins

Total Time 30 minutes mins

Course Dinner, Entree, Lunch

Cuisine American

Servings 4 stuffed peppers

Calories 446 kcal

Equipment

• Large bowl
• Instant Pot optional
• Slow cooker optional alternate cooking method
• Baking Dish optional alternate cooking method
• Air Fryer optional alternate cooking method

Ingredients

  

1x2x3x

• 4 large bell peppers various colors
• 12 ounces riced cauliflower
• 1 pound ground beef or half ground beef and half Italian sausage
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 large egg
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded cheddar cheese or Mexican cheese blend or Monterey Jack
• Fresh parsley and sour cream optional garnishes

Instructions

 

• Cut and discard the stems from bell peppers, then wash out the seeds. Set aside.
• Cook riced cauliflower according to package directions, drain any excess liquid, and cool slightly.
• In a large bowl, stir together ground beef, onion, garlic, cooked cauliflower rice, egg, Italian seasoning, salt, and pepper until well combined.
• Stuff the mixture into each of the bell peppers until filled to the top, then sprinkle with shredded cheese.
• Place the stuffed peppers onto the steaming rack inside a large Instant Pot or pressure cooker. Add 1 cup of water to the bottom of the pot. Note: See the notes section below for alternate cooking methods.
• Cook sealed on HIGH pressure for 12 minutes. Let pressure release naturally for about 10 minutes. Check for an internal temp of 165º F. Top with desired garnishes before serving.

Notes

Alternate cooking methods:

• Slow cooker method: Prepare the peppers and filling as directed. Place peppers upright in the slow cooker with ½ cup water or broth. Cook 6–7 hours on LOW or 3–4 hours on HIGH, until the filling reaches 165°F.
• Baked method: Preheat oven to 375°F and blanch peppers in boiling water for 3 minutes to soften. Fill peppers and place in a baking dish, cover loosely with foil, and bake 25–30 minutes until tender and the filling reaches 165°F. Remove foil for the last 5 minutes to melt and brown the cheese.
• Air fryer method: Blanch peppers for 3 minutes to soften, then fill and top with cheese. Cook in a 375°F air fryer for 12–15 minutes, until the peppers are tender and the filling reaches 165°F. Cover loosely with foil if the cheese browns too quickly.

Tips for the best stuffed peppers:

• Cook and drain the cauliflower rice first: This removes moisture and prevents a soggy filling.
• Choose wide peppers: Round bell peppers hold more filling and stand upright better.
• Mix meats for more flavor: A combination of beef and Italian sausage adds richness.
• Blanch ahead of time for oven or air fryer cooking: A 3-minute blanch in boiling water softens peppers and improves the texture and flavor.
• Don’t overpack the filling: Leave a little space so the filling cooks evenly.

Nutrition Facts

Keto Stuffed Peppers Recipe

Serving Size

 

1 stuffed pepper

Amount per Serving

Calories

446

% Daily Value*

Fat

 

30

g

46

%

Saturated Fat

 

12

g

75

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

11

g

Cholesterol

 

141

mg

47

%

Sodium

 

801

mg

35

%

Potassium

 

1003

mg

29

%

Carbohydrates

 

16

g

5

%

Fiber

 

6

g

25

%

Sugar

 

10

g

11

%

Protein

 

28

g

56

%

Vitamin A

 

5367

IU

107

%

Vitamin C

 

254

mg

308

%

Calcium

 

189

mg

19

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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