Low Carb Stuffed Bell Peppers – Satisfying, Simple, and Flavor-Packed

Stuffed peppers feel like comfort food without the carb crash. These are hearty, colorful, and easy enough for a weeknight dinner. The filling is savory and cheesy, with plenty of seasoning so each bite tastes like a complete meal.

You get all the satisfaction of a classic stuffed pepper, just lighter and smarter. If you’re watching carbs or just want a wholesome, balanced dinner, this one fits right in.

Low Carb Stuffed Bell Peppers - Satisfying, Simple, and Flavor-Packed

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

  

• Bell peppers (4 large; any color, but red and yellow are sweetest)
• Ground meat (1 lb; beef, turkey, chicken, or pork)
• Onion (1 small, finely diced)
• Garlic (3 cloves, minced)
• Cauliflower rice (2 cups, fresh or frozen)
• Diced tomatoes (1 can, 14.5 oz, drained) or 2 fresh tomatoes, diced
• Tomato paste (2 tablespoons)
• Olive oil (2 tablespoons)
• Italian seasoning (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Red pepper flakes (optional, 1/4 teaspoon)
• Fresh parsley or basil (2 tablespoons, chopped)
• Shredded cheese (1 to 1 1/2 cups; mozzarella, Monterey Jack, or cheddar)
• Grated Parmesan (1/4 cup)
• Salt and black pepper (to taste)
• Chicken broth or water (1/2 cup; for the baking pan)

Instructions

 

• Prep the peppers. Heat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If needed, shave a thin slice off the bottoms so they stand upright. Place in a baking dish, cut side up.
• Soften the peppers (optional but recommended). Brush or spray peppers with olive oil and bake for 10 minutes while you prepare the filling. This helps them cook evenly and stay tender.
• Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
• Brown the meat. Add ground meat to the skillet. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook, breaking it up, until no longer pink and lightly browned, about 5–7 minutes. Drain excess fat if needed.
• Add the vegetables and tomatoes. Stir in cauliflower rice and cook 3–4 minutes until it softens. Add diced tomatoes and tomato paste, stir well, and simmer 3 minutes to thicken. Taste and adjust seasoning. Stir in half of the shredded cheese and all of the Parmesan, plus chopped parsley or basil.
• Fill the peppers. Spoon the mixture into each pepper, packing it in gently. Top with the remaining shredded cheese.
• Add moisture for baking. Pour 1/2 cup chicken broth or water into the baking dish around the peppers (not over them). This creates steam so the peppers cook tender.
• Bake. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the cheese is bubbly and golden.
• Rest and serve. Let the peppers rest 5 minutes. Garnish with extra herbs and cracked black pepper. Serve with a green salad or sautéed greens.

What Makes This Special

These stuffed bell peppers skip the rice and use a mix of meat, vegetables, and cheese for a low-carb, high-protein meal. The result is a comforting dish that’s still bright and fresh.

You can assemble them ahead of time, bake when you’re ready, and they hold up well for meal prep. The flavors are familiar—garlic, onion, Italian herbs—so even picky eaters usually say yes. Plus, they’re easy to customize with different meats, spices, or cheeses.

Shopping List

• Bell peppers (4 large; any color, but red and yellow are sweetest)
• Ground meat (1 lb; beef, turkey, chicken, or pork)
• Onion (1 small, finely diced)
• Garlic (3 cloves, minced)
• Cauliflower rice (2 cups, fresh or frozen)
• Diced tomatoes (1 can, 14.5 oz, drained) or 2 fresh tomatoes, diced
• Tomato paste (2 tablespoons)
• Olive oil (2 tablespoons)
• Italian seasoning (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Red pepper flakes (optional, 1/4 teaspoon)
• Fresh parsley or basil (2 tablespoons, chopped)
• Shredded cheese (1 to 1 1/2 cups; mozzarella, Monterey Jack, or cheddar)
• Grated Parmesan (1/4 cup)
• Salt and black pepper (to taste)
• Chicken broth or water (1/2 cup; for the baking pan)

Instructions

1. Prep the peppers. Heat oven to 375°F (190°C).

   Slice the tops off the bell peppers and remove seeds and membranes. If needed, shave a thin slice off the bottoms so they stand upright. Place in a baking dish, cut side up.

2. Soften the peppers (optional but recommended). Brush or spray peppers with olive oil and bake for 10 minutes while you prepare the filling.

   This helps them cook evenly and stay tender.

3. Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.
4. Brown the meat. Add ground meat to the skillet.

   Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes if using. Cook, breaking it up, until no longer pink and lightly browned, about 5–7 minutes. Drain excess fat if needed.

5. Add the vegetables and tomatoes. Stir in cauliflower rice and cook 3–4 minutes until it softens.

   Add diced tomatoes and tomato paste, stir well, and simmer 3 minutes to thicken. Taste and adjust seasoning. Stir in half of the shredded cheese and all of the Parmesan, plus chopped parsley or basil.

6. Fill the peppers. Spoon the mixture into each pepper, packing it in gently.

   Top with the remaining shredded cheese.

7. Add moisture for baking. Pour 1/2 cup chicken broth or water into the baking dish around the peppers (not over them). This creates steam so the peppers cook tender.
8. Bake. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 10–15 minutes, until the peppers are tender and the cheese is bubbly and golden.
9. Rest and serve. Let the peppers rest 5 minutes.

   Garnish with extra herbs and cracked black pepper. Serve with a green salad or sautéed greens.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes, or microwave in 60–90 second bursts until hot.

For freezing, cool completely, wrap each pepper tightly, and freeze up to 3 months. Thaw in the fridge overnight, then reheat in the oven covered with foil until warmed through. If the peppers release liquid after thawing, just spoon it off before reheating.

Benefits of This Recipe

• Low carb, high protein: Cauliflower rice keeps carbs down while the meat and cheese bring satisfying protein and fat.
• Meal prep friendly: Make ahead, bake later, and they reheat well for lunches.
• Customizable: Works with different meats, herbs, and cheeses without changing the method.
• Balanced flavor: Tomato, garlic, and herbs add brightness to a hearty, cozy dish.
• Family-friendly: Feels like classic comfort food, just lighter.

What Not to Do

• Don’t skip seasoning. The filling needs salt and spices or it will taste flat.
• Don’t overcook the cauliflower rice. It will turn mushy.

  A few minutes in the pan is enough.

• Don’t forget moisture in the baking dish. A bit of broth prevents tough peppers.
• Don’t pack the filling too tightly. Leave it slightly loose so heat circulates and cheese melts evenly.
• Don’t use watery tomatoes without reducing. Drain canned tomatoes and simmer the filling so it’s thick, not soupy.

Variations You Can Try

• Tex-Mex: Swap Italian seasoning for chili powder and cumin. Use pepper jack cheese and add chopped green chiles.
• Greek-inspired: Use ground turkey, oregano, lemon zest, and a handful of spinach. Top with crumbled feta instead of mozzarella.
• Sausage and mushroom: Use Italian sausage and sauté sliced mushrooms with the onions.

  Add a touch of cream for richness.

• Pesto chicken: Ground chicken, a spoonful of pesto, and mozzarella. Finish with fresh basil.
• Vegetarian low carb: Replace meat with finely chopped mushrooms and walnuts sautéed until browned. Keep the cauliflower rice and cheese.
• Extra crunchy topping: Mix grated Parmesan with crushed pork rinds or almond flour and sprinkle on top for a crisp finish.

FAQ

How many carbs are in these stuffed peppers?

Carbs vary by brand and portion, but each stuffed pepper typically lands around 8–12 net carbs when using cauliflower rice, depending on the tomatoes and cheese used.

Check your specific ingredients for exact numbers.

Can I make them dairy-free?

Yes. Skip the cheese and add a tablespoon of olive oil to the filling for richness. You can top with a dairy-free cheese alternative if you like, or finish with sliced avocado after baking.

Do I have to pre-bake the peppers?

No, but pre-baking for 10 minutes gives a more tender result.

If you skip it, increase the covered bake time by 10–15 minutes.

Can I use pre-cooked meat?

Absolutely. Warm it with the aromatics, seasonings, tomatoes, and cauliflower rice so the flavors meld. Make sure the filling isn’t watery before stuffing.

What color peppers work best?

Red, yellow, and orange are sweeter and great for this recipe.

Green peppers are more savory and slightly bitter, which some people prefer. Any color works.

How do I prevent soggy peppers?

Drain your tomatoes well, simmer the filling until thick, and avoid overbaking. Let the peppers rest a few minutes after baking so extra moisture settles.

Can I cook these in an air fryer?

Yes.

Air fry at 350°F (175°C) for 15–22 minutes depending on size, checking at the 12-minute mark. Use a small sheet of foil under them to catch any drips.

What should I serve with them?

A simple green salad, roasted broccoli, or garlicky sautéed spinach pairs nicely. If you want extra sauce, spoon warm marinara over the peppers before serving.

In Conclusion

Low Carb Stuffed Bell Peppers are an easy win: hearty, colorful, and full of flavor without the heaviness.

The method is simple, the ingredients are flexible, and the results feel special enough for guests. Keep this recipe in your rotation for a reliable, satisfying dinner that fits your goals and tastes great every time.