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The key to great Keto Stuffed Bell Peppers lies in the right mix of ingredients. Here’s what you need: - 4 large bell peppers (any color) - 1 pound ground turkey or chicken - 1 cup cauliflower rice (fresh or frozen) - 1 cup shredded cheese (cheddar or mozzarella) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup diced tomatoes (canned or fresh) - Fresh cilantro or parsley, for garnish Each ingredient plays an important role. The bell peppers serve as a tasty, low-carb vessel. Ground turkey or chicken provides protein. Cauliflower rice keeps this dish keto-friendly while adding texture. Cheese brings creaminess, while onion and garlic add flavor. Cumin and smoked paprika create warmth and depth. Diced tomatoes add moisture and a hint of acidity. Finally, cilantro or parsley brightens the dish with freshness. When you gather these ingredients, you set yourself up for a delicious and satisfying meal that fits perfectly into your keto lifestyle. Enjoy the process of cooking and the joy of eating! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Slice the tops off the bell peppers. Make sure to remove all seeds and membranes. This keeps your filling safe and tasty. 1. In a large skillet, add a splash of olive oil over medium heat. 2. Sauté the chopped onion for about 3-4 minutes. You want it to turn translucent. 3. Add minced garlic to the skillet. Stir for about one minute. This releases a great aroma. 4. Now, add the ground turkey or chicken. Cook until it turns brown. This takes about 5-7 minutes. Break it up with a spatula while cooking. 5. Mix in cauliflower rice, diced tomatoes, ground cumin, smoked paprika, salt, and pepper. Stir well and cook for another 3-4 minutes. This warms everything up and blends the flavors. 6. Remove from heat and stir in half of the shredded cheese. Mix until it melts and combines well. 1. Stuff each bell pepper with the meat and cauliflower mix. Press down gently to make sure it fits well. 2. Top each stuffed pepper with the remaining shredded cheese. 3. Cover the baking dish with foil and bake for 25 minutes. 4. After 25 minutes, remove the foil and bake for an additional 10 minutes. This makes the cheese bubbly and golden. 5. Once done, take them out of the oven. Let them cool for a bit. Garnish with fresh cilantro or parsley before serving. To get the best flavor, mix all the filling ingredients well. It helps to combine the ground turkey or chicken, cauliflower rice, and spices. This ensures every bite packs a punch. When you stuff the peppers, pack the filling tightly. This way, the peppers hold their shape and don’t fall apart. For a creamy and melty topping, I recommend cheddar or mozzarella cheese. Both melt nicely and add rich flavor. If you are lactose intolerant, try vegan cheese or nutritional yeast as alternatives. These options give you a cheesy taste without the dairy. Even cooking is key for great stuffed peppers. Make sure your oven is at 375°F (190°C) before baking. This helps the peppers cook evenly. To check if they are done, poke a pepper with a fork. If it feels soft and tender, they are ready to eat. Enjoy your delicious meal! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a variety of flavors to your dish. Pre-cook the Filling: For a more flavorful filling, consider pre-cooking the ground turkey or chicken with spices before mixing it with the other ingredients. Experiment with Cheese: Try different types of cheese like pepper jack or feta for a unique twist on the classic stuffed pepper recipe. Serve with a Sauce: Drizzle some avocado sauce or a dollop of sour cream on top before serving to add creaminess and enhance the flavors. {{image_2}} You can swap ground turkey or chicken for other meats. Beef is a tasty choice. It adds a rich flavor to the dish. You can also try pork or lamb. For a light option, turkey is great. If you want a plant-based choice, use lentils or black beans. These options offer unique flavors and texture. Each meat brings its own taste to the stuffed peppers. If you want to replace cauliflower rice, try using shredded zucchini. It keeps your meal light and fresh. Another great swap is riced broccoli. It adds crunch and nutrients. You can also include other low-carb veggies. Think about spinach, mushrooms, or bell pepper bits. These ingredients add color and flavor while keeping it keto-friendly. To spice things up, try adding diced jalapeños. They bring heat and flavor to your dish. You can also use red pepper flakes for a kick. For added depth, mix in fresh herbs like basil or oregano. Garlic powder and onion powder can also enhance the taste. Don't forget to experiment with spices! Cumin and smoked paprika already make the filling great. Adding more spices can create a unique flavor experience. To store leftover stuffed peppers, first let them cool. Place them in an airtight container. This keeps the peppers fresh and tasty. You can safely eat them within three to four days. If you notice any odd smells or colors, it's best to toss them out. Freezing stuffed peppers is simple. Wrap each pepper in plastic wrap, then place them in a freezer bag. This helps keep out air and prevents freezer burn. You can freeze them for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 20 minutes. This way, they stay warm and keep their flavor. Making stuffed peppers ahead of time is great for busy nights. You can prepare them and store them in the fridge. They stay good for up to three days. When serving, just heat them in the oven or microwave. Pair them with a fresh salad or some avocado for balance. This makes a healthy and filling meal that is also easy to grab. Yes, stuffed peppers are keto-friendly. They are low in carbs and high in protein. Here’s a quick look at the nutritional breakdown per serving: - Calories: Approximately 350 - Carbohydrates: About 8 grams - Fiber: Roughly 3 grams - Protein: Around 30 grams - Fat: About 20 grams These numbers can vary based on the ingredients you use. For example, swapping meats or cheese may change the fat content. But overall, stuffed peppers fit well into a keto diet. Yes, you can make this recipe vegetarian. Here are some great protein options: - Black beans: A good source of plant-based protein. - Lentils: Packed with fiber and protein, lentils work well. - Tofu: Firm tofu can absorb flavors well and adds protein. - Tempeh: A fermented soy product that’s rich in protein. Mix these with your favorite veggies and spices. You can still enjoy a tasty and filling dish! You can tell when your stuffed peppers are done by checking their color and texture. Look for these cues: - Color: The peppers should be bright and slightly wrinkled. - Texture: They should feel tender when pierced with a fork. - Cheese: The cheese on top should be bubbly and golden. If you see these signs, your stuffed peppers are ready to eat! Pairing your keto stuffed bell peppers with the right sides can make your meal complete. Here are some great options: - Salad: A fresh green salad adds crunch and balance. - Zucchini noodles: They are a nice low-carb alternative to pasta. - Cauliflower mash: Creamy and filling, this adds a great texture. - Riced broccoli: Another veggie option that fits well with keto. Choose any of these to create a well-rounded meal! Stuffed peppers are a tasty and healthy meal choice. This blog post covered the main ingredients, step-by-step instructions, and helpful tips. We explored variations for different diets and storage options for meal prep. Remember, you can tweak the recipe to fit your taste and needs. Whether you like spicy, cheesy, or plant-based options, these stuffed peppers are easy to make and satisfying. Give this recipe a try, and enjoy a nutritious dish that your whole family will love!

Keto Stuffed Bell Peppers

Delicious and healthy stuffed bell peppers filled with ground turkey, cauliflower rice, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound ground turkey or chicken
  • 1 cup cauliflower rice (fresh or frozen)
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup diced tomatoes (canned or fresh)
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare the bell peppers: Slice the tops off the peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a large skillet over medium heat, add a splash of olive oil. Sauté the chopped onion for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic to the skillet, stirring for an additional minute until fragrant.
  • Add the ground turkey or chicken to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes.
  • Stir in the cauliflower rice, diced tomatoes, ground cumin, smoked paprika, salt, and pepper. Mix well and cook for another 3-4 minutes until heated through.
  • Remove the skillet from heat and stir in half of the shredded cheese until melted and combined.
  • Stuff the bell peppers with the meat and cauliflower mixture, pressing down gently to pack it in.
  • Top each stuffed pepper with the remaining shredded cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley before serving.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword healthy, keto, stuffed peppers