Completely Keto Stuffed Peppers

In a small, vibrant town where community dinners were a cherished tradition, Julia, a home cook with a flair for healthful creations, was preparing for the annual harvest feast. Inspired by the bounty of her garden and her recent switch to a ketogenic lifestyle, Julia decided to reimagine a classic dish: stuffed peppers.

She carefully selected plump, red bell peppers, stuffing them with a savory mixture of ground beef, sautéed onion, garlic, and finely diced zucchini and tomatoes, adding a kick with cayenne. Instead of traditional rice, Julia opted for cauliflower rice, making the dish completely keto-friendly.

Her Completely Keto Stuffed Peppers were a hit at the feast, proving that delicious and nutritious could indeed go hand in hand, and securing their place as a new favorite among her friends and neighbors.

Harlan Kilstein’s Completely Keto Stuffed Peppers

Course: Main Course
Cuisine: American
Servings: 6
Calories: 309 kcal


  • 6 Red bell peppers
  • 6 Tbs light olive oil
  • 10 Ounces ground beef
  • Kosher salt
  • Ground black pepper
  • 1 Large Onion Chopped into cubes
  • 4 Garlic cloves Minced
  • 1 Zucchini Small cubes
  • 4 Small Tomatoes seeded and finely diced
  • 2 Tsp Cayenne
  • 1 Cup Cauliflower rice Cooked


  1. Preheat oven to 350
  2. Remove tops of peppers including the seeds and chop up what you removed for later
  3. Place peppers upright in a greased baking dish
  4. Heat 2 Tbs oil in a skillet over medium-high heat
  5. Add beef, season with salt and pepper and cook by allowing to brown nicely
  6. Transfer to a plate
  7. Pour 2 tbs oil in heated skillet, add the onions and chopped bits of the top of the pepper and saute well
  8. Add the garlic, zucchini, tomatoes, cayenne or chili pepper, salt & black pepper
  9. Cook until well done and then add cooked cauliflower rice and beef
  10. Taste to adjust salt, pepper and perhaps the heat from the cayenne or chili pepper before filling peppers
  11. Fill peppers
  12. Pour a small amount of water into the bottom of the baking dish and drizzle remaining oil over the filled peppers
  13. Cover and bake for 25 minutes
  14. Uncover and bake another 25 minutes or until top is golden

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07/25/2024 04:11 am GMT

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