Low Carb Stuffed Peppers
We grew up eating stuffed peppers, thanks to a classic recipe from the old Betty Crocker cookbook. Stuffed peppers have always been a family favorite in our house, but over the years, I started making these low carb stuffed peppers when I wanted to change up the traditional version. Instead of filling the peppers with white rice, this recipe uses riced cauliflower, and honestly, you may not even miss the rice. The beef, tomatoes, cream cheese, jalapeños, and cheddar create a filling that is savory, creamy, and satisfying.
Another bonus is that these low carb stuffed peppers come in at about 9 grams of carbohydrates per serving, depending on the specific ingredients and serving size. Therefore, they are a great option when you are trying to keep an eye on your carbohydrate intake without giving up foods you already love.
Best of all, this recipe does not feel like you are eating a “low carb version” of dinner. You still get tender roasted peppers stuffed with a hearty beef mixture and covered with melted cheddar cheese. The cauliflower blends into the filling beautifully, while the cream cheese gives everything a rich, creamy texture.
Why You’ll Love These Low Carb Stuffed Peppers
There are plenty of reasons these low carb stuffed peppers have become a regular dinner option in our house.
First, they are incredibly easy to make. You only need a skillet and a 13×9 baking dish, so there is not a mountain of cookware waiting for you when dinner is finished.
Next, the filling comes together quickly. Ground beef, onion, jalapeño, tomatoes, cream cheese, and riced cauliflower all cook together in one skillet. Consequently, you get plenty of flavor without having to prepare several separate components.
The peppers also make excellent individual servings. Once they are filled and topped with cheddar cheese, all you have to do is pop the baking dish into the oven.
Furthermore, this recipe is an easy way to add more vegetables to a familiar family meal. The riced cauliflower takes the place of traditional rice, while the red bell peppers provide another serving of vegetables.
Finally, leftovers reheat well. That makes these peppers especially useful when you want to get dinner made ahead of time or have something ready for lunch the next day.
What Makes These Stuffed Peppers Low Carb?
Traditional stuffed peppers are often made with a filling containing white rice. Rice is delicious, of course, but it also contributes a significant amount of carbohydrates to the finished dish.
For this recipe, I swap the rice for riced cauliflower.
Riced cauliflower has a similar shape and texture to cooked rice, so it works particularly well in casseroles and stuffed vegetables. Once it cooks with the beef, tomatoes, cream cheese, and seasonings, it blends right into the filling.
The result is a hearty mixture that still gives you that classic stuffed-pepper experience without the rice.
Additionally, the recipe includes ground beef and cream cheese, which provide protein and fat to make the filling satisfying. Red bell peppers and tomatoes bring color, flavor, and important nutrients.
If you are following a specific low-carb or ketogenic diet, remember that carbohydrate totals can vary between brands and ingredients. Check the nutrition labels on your cream cheese, tomatoes, and other packaged ingredients if you need an exact calculation.
Why I Use Red Bell Peppers
Traditionally, we often think of stuffed peppers as being made with green bell peppers. However, red bell peppers are my favorite for this recipe.
Did you know that green and red bell peppers actually come from the same plant? Green peppers are simply harvested earlier, before they have fully ripened. If they remain on the plant longer, they eventually change color and develop the sweeter flavor associated with ripe red peppers.
That difference is easy to notice when you taste them.
Green peppers have a sharper, more vegetal flavor, while red peppers tend to be sweeter and milder. Because this recipe already has savory beef, jalapeño, garlic, tomatoes, and cheddar, I love the sweetness that red peppers bring to the filling.
Red peppers also soften beautifully in the oven. After their initial bake and another 20 minutes with the filling, they become tender without completely falling apart.
If you grow bell peppers in your garden, letting some remain on the plant until they turn red is a fun way to experience the difference yourself. You may even find that you prefer fully ripe peppers for recipes where you want a naturally sweet flavor.
Red Bell Pepper Nutrition
Red bell peppers are an excellent source of vitamin C and also provide vitamin A, vitamin B6, folate, and potassium.
They also contain carotenoids, including beta-carotene, which gives ripe red peppers much of their vibrant color. These naturally occurring plant compounds act as antioxidants in the body.
Green peppers are nutritious, too. However, the nutritional profile changes as peppers mature, so ripe red peppers can contain higher amounts of certain carotenoids and vitamin C.
One of the easiest ways to get more vegetables into your meals is simply to use them in foods your family already enjoys. Stuffed peppers make that particularly easy because the vegetable becomes the serving vessel for the entire meal.
Ingredients You’ll Need
Ground Beef
Ground beef forms the hearty base of the filling. I generally recommend using a ground beef blend that has enough fat to remain flavorful without making the filling excessively greasy.
You can drain excess grease after browning if necessary. Doing so keeps the filling from becoming oily and also helps the cream cheese and tomato mixture stay thick.
Red Bell Peppers
You will need four red bell peppers. Choose peppers that feel firm and have smooth skin without soft spots.
Cut each pepper in half lengthwise and remove the stem and seeds. Cutting them lengthwise gives you two generous halves that are easy to fill.
Riced Cauliflower
A 12-ounce package of riced cauliflower replaces the traditional rice in this recipe.
Frozen riced cauliflower makes this recipe particularly convenient. You do not need to turn a whole head of cauliflower into rice yourself, which saves both time and cleanup.
Cream Cheese
An 8-ounce package of cream cheese gives the filling a creamy consistency. It also helps bind the beef, vegetables, and cauliflower together.
For easier mixing, allow the cream cheese to soften slightly before cooking.
Diced Tomatoes
Two cups of diced tomatoes add moisture and acidity to the filling. They also complement the beef and cream cheese while bringing additional tomato flavor throughout the peppers.
Jalapeños
Two diced jalapeños give the filling a nice kick. If your family enjoys spicy food, you can leave some of the seeds and membranes intact. For a milder dinner, remove them before dicing the peppers.
Onion and Garlic
Yellow onion and fresh garlic build the savory foundation of the filling. The onion adds a little natural sweetness as it cooks, while garlic gives the mixture plenty of flavor.
Sharp Cheddar Cheese
Freshly shredded sharp cheddar goes over the top before baking. It melts into a golden, bubbly layer that finishes the stuffed peppers beautifully.
Freshly shredding the cheese also helps it melt smoothly.
How to Make Low Carb Stuffed Peppers
Start by preheating your oven to 350°F.
Slice each red bell pepper in half lengthwise. Remove the stem, seeds, and inner membranes.
Place the pepper halves cut-side up in a 13×9 baking dish. Bake them for 10 minutes.
After 10 minutes, remove the baking dish from the oven. Carefully cover the peppers and set them aside while you prepare the filling.
Meanwhile, heat a cast iron skillet over medium heat.
Add the ground beef, diced yellow onion, and diced jalapeño to the skillet. Season everything with black pepper, sea salt, and cumin.
Cook the beef mixture for about 10 minutes, stirring and breaking up the meat as it cooks. Continue until the beef is fully cooked and the onion and jalapeño have softened.
Once the beef is cooked through, add the diced tomatoes, cream cheese, and riced cauliflower.
Stir everything together thoroughly. Keep cooking until the cream cheese melts into the beef mixture and the cauliflower is heated through.
At this point, the filling should be creamy and well combined. Taste it and adjust the salt and pepper if needed.
Now it is time to fill the peppers.
Carefully spoon the beef mixture into each pepper half. Divide the filling as evenly as possible so each serving gets a generous amount.
Once all the peppers are filled, sprinkle freshly shredded sharp cheddar cheese over the top.
Return the baking dish to the oven.
Bake for approximately 20 minutes, or until the filling is hot and the cheese is melted and bubbly.
Finally, remove the peppers from the oven and allow them to cool for about five minutes before serving. The filling will be extremely hot when it first comes out, so giving the peppers a few minutes to rest makes them easier to eat.
Tips for Making the Best Low Carb Stuffed Peppers
Do not skip the first 10-minute bake. Pre-baking the peppers gives them a head start on cooking so they become tender by the time the filling and cheese are finished.
When browning the beef, break it into small pieces. Smaller pieces distribute more evenly throughout the filling, which means every bite gets beef, vegetables, and creamy sauce.
Be sure to soften the cream cheese into the mixture thoroughly. Large chunks of cream cheese can remain if it is added cold and the mixture is not stirred well.
Frozen riced cauliflower works perfectly here. There is no need to thaw it first unless the package instructions specifically recommend doing so.
For the cheddar, freshly shredded cheese melts especially well. Pre-shredded cheese can contain ingredients that affect how smoothly it melts, so shredding your own cheese is worth the extra minute.
Finally, let the peppers rest for five minutes after baking. The filling will settle slightly, and you will avoid burning your mouth on that delicious melted cheese!
Can I Use Green Bell Peppers?
Absolutely. Green bell peppers work well if that is what you have available.
The biggest difference will be the flavor. Green peppers have a more pronounced vegetal taste, while red peppers are sweeter because they have been allowed to ripen longer.
You can also use yellow or orange bell peppers. Each color will bring a slightly different flavor and appearance to the finished dish.
Can I Make These Ahead of Time?
Yes. These low carb stuffed peppers are a good make-ahead dinner.
Prepare the peppers and filling according to the recipe, then assemble them in the baking dish. Instead of baking immediately, cover the dish and refrigerate it.
When you are ready to cook, remove the dish from the refrigerator and allow it to sit briefly while the oven preheats. Add the shredded cheese if you have not already done so, then bake until the filling is hot and the cheese is melted.
Keep in mind that a chilled casserole may need additional baking time compared with one going directly into the oven.
How to Store Leftover Stuffed Peppers
Leftover stuffed peppers should be transferred to an airtight container and refrigerated within a reasonable amount of time after cooking.
They will keep in the refrigerator for up to four days.
When you are ready to eat them, microwave individual portions for about 3–4 minutes, depending on your microwave and the number of peppers you are reheating.
You can also reheat them in the oven if you prefer. Cover the dish with foil and heat until the center is hot.
The cheese may not have quite the same texture as it did when freshly baked, but the flavors are still delicious the next day.
Can You Freeze Low Carb Stuffed Peppers?
Yes, stuffed peppers can be frozen, although the texture of the peppers may become softer after thawing.
For the best results, allow the cooked peppers to cool completely before transferring them to freezer-safe containers. Wrap individual portions well to help prevent freezer burn.
When you are ready to eat them, thaw them in the refrigerator before reheating.
You can also freeze the beef and cauliflower filling separately and prepare fresh peppers when you are ready to make dinner. This option gives you a little more flexibility if you are doing meal preparation.
What to Serve with Low Carb Stuffed Peppers
These peppers are filling enough to serve as the main course, so you do not need a complicated side dish.
A crisp green salad is an easy choice. The fresh vegetables provide a nice contrast to the warm, creamy filling.
Roasted vegetables can also work well if you want to keep the entire meal centered around vegetables. Broccoli, asparagus, green beans, or Brussels sprouts would all be delicious.
If you are not strictly counting carbohydrates, you can also serve these with a small portion of crusty bread, potatoes, or another family favorite.
For a lighter dinner, simply serve one or two stuffed pepper halves with a fresh salad.
Are These Stuffed Peppers Keto?
These low carb stuffed peppers can fit into some low-carbohydrate eating plans because they replace rice with riced cauliflower. However, whether they fit a ketogenic diet depends on your individual daily carbohydrate target and the exact ingredients used.
The approximately 9 grams of carbohydrates per serving is an estimate based on the recipe ingredients and serving size. Packaged ingredients can vary, particularly diced tomatoes and cream cheese.
If you are following a medically prescribed diet or need to maintain a specific carbohydrate limit, calculate the nutrition information using the exact products you use.
Why Riced Cauliflower Works So Well
If you have never used riced cauliflower in stuffed peppers, this recipe is a great place to start.
Riced cauliflower has a mild flavor, which allows the beef, tomatoes, jalapeños, garlic, cumin, and cheese to remain front and center. At the same time, it adds bulk to the filling without the same carbohydrate contribution as traditional white rice.
The cream cheese also helps everything blend together. As it melts, it coats the cauliflower and beef, making the filling rich and cohesive.
Consequently, even family members who normally expect rice in their stuffed peppers may not miss it.
A Family Favorite With a Low Carb Twist
I love recipes that have a little history behind them, and stuffed peppers certainly do in our family. The old Betty Crocker cookbook version was part of what we grew up eating, so changing the recipe does not mean giving up those familiar memories.
Instead, this low carb version takes a classic family meal and gives it a new direction.
The tender red peppers hold a creamy beef and cauliflower filling packed with tomatoes, onion, jalapeño, garlic, and cumin. Then, everything gets finished with a generous layer of sharp cheddar cheese and baked until hot and bubbly.
Most importantly, you do not have to sacrifice the comforting qualities that make stuffed peppers such a beloved dinner. You still get a hearty filling, tender peppers, plenty of melted cheese, and that satisfying feeling of sitting down to a homemade meal.
So, whether you are watching your carbohydrate intake or simply want to try something different, these low carb stuffed peppers are worth adding to your dinner rotation. They are easy enough for a weeknight, flavorful enough to make everyone happy, and simple enough that you will probably find yourself making them again.
More Bell Pepper Recipes
Roasted Red Pepper Dip
Stuffed Pepper Soup
Cajun Chicken Pizza
Cold Vegetable Pizza
Low Carb Stuffed Peppers
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Ingredients
- 1 pound Ground beef
- 1/4 tsp Black pepper
- 1/4 tsp Sea salt
- 1/2 tsp Cumin
- 1/2 cup Yellow onion, diced
- 2 Jalapeño, diced
- 2 Garlic cloves, minced
- 2 cups Diced tomatoes
- 1 8oz package Cream cheese
- 1 12 oz package Riced cauliflower
- 4 Red bell peppers
- 1 cup Sharp cheddar cheese, freshly shredded
Instructions
- Preheat the oven to 350℉.
- Slice the peppers in half lengthwise and remove the stem and seeds.
- Place the peppers in the 13x9 baking dish and bake for 10 minutes. After 10 minutes, remove from the oven and cover until ready to add the filling.
- While the peppers are baking, heat the cast iron skillet over medium heat.
- Add the ground beef, onion, and jalapeño to the skillet and season with pepper, salt, and cumin.
- Cook for 10 minutes or until cooked through.
- Add the diced tomatoes, cream cheese, and riced cauliflower to the beef mixture.
- Fill each bell pepper with the beef mixture and top with shredded cheese.
- Bake for 20 minutes or until the cheese is melted, hot, and bubbly.
- Allow the peppers to cool for 5 minutes before serving.
Nutrition
This was so good, I made it twice this week!!