ItalianMedium · Hot
Keto Stuffed Bell Peppers with Beef and Cheese
Tender bell peppers stuffed with savory ground beef and melted cheese — a satisfying low-carb dinner that hits all the right notes without any guilt.
Prep
15 min
Cook
30 min
Rest
2 min
Total
47 min
Method
Prep
1
Preheat oven to 190°C (375°F). Cut each bell pepper in half lengthwise, remove seeds and membranes, and place cut-side up in a baking dish.
2
Optional: For softer peppers, add 2 tablespoons water to the baking dish, cover with foil, and bake for 10 minutes. Remove foil and continue.
Make Beef Filling
3
In a large skillet over medium-high heat, melt butter. Add ground beef, breaking it into crumbles. Season with salt and black pepper.
4
Cook beef until browned, about 5-7 minutes. Add diced yellow onion and cook until softened, about 3 minutes.
5
Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
Make Cheese Mixture
6
In the same skillet with the beef, add mozzarella, cheddar cheese, parmesan, heavy cream, and tomato sauce. Stir over low heat until all cheeses are melted and mixture is well combined.
Assemble and Bake
7
Divide the cheesy beef mixture evenly among each bell pepper half, pressing gently to fill.
8
Bake for 25-30 minutes until peppers are tender and cheese is golden and bubbly on top.
Finish and Serve
9
Remove from oven, let cool for 2 minutes, and garnish with fresh parsley before serving.
C
Nutri-Score
Fair balance
A–E · lower is better · score 9
Calories
1003
per serving
High in saturated fat · 37gHigh in protein · 75gLow sugar · 10g
Protein
75g
Carbs
18g
Fat
70g
Sat. fat
37g
Fiber
12g
Sugar
10g
Sodium
1536mg
Gluten FreeLow CarbKetoDiabetesInsulin ResistanceHigh ProteinFat Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
14
per serving
ECarbonBEU all-round· carbon sets the grade
Water
0.6m³
Land
316Pt
Runoff
0.3g P
Ground Beef drives 89% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
1
Spicy
Textures
TenderCreamyCrispy
Aromas
HerbalSavoryButteryCheesy
Kitchen Equipment
Primary Tool
Large SkilletCounter FootprintMedium
Safety & Storage
Cooking Temperature
Ground beef must reach an internal temperature of 160°F (71°C) to ensure safe consumption. Verify with a meat thermometer rather than relying on appearance or estimated cook time.
Cross Contamination
Use separate cutting boards and utensils for raw ground beef and ready-to-eat ingredients like bell peppers and cheese to prevent cross-contamination.
Storage
Refrigerate leftover stuffed peppers within 2 hours of cooking. Store in airtight containers at 40°F (4°C) or below and consume within 3-4 days.
High Risk Population
Pregnant individuals, elderly persons, young children, and immunocompromised individuals should ensure beef reaches safe internal temperature and peppers are served immediately while hot.
Handling
When handling raw ground beef, wash hands thoroughly with soap for at least 20 seconds before and after contact. Avoid touching face, other ingredients, or surfaces during preparation.
Shelf Life
Fresh ground beef should be cooked within 1-2 days of purchase when refrigerated, or frozen for up to 3-4 months if not used immediately.
Pro Tips
Technique
If you want extra-crispy cheese tops, hit them under the broiler for the last 2-3 minutes. Just watch them closely — this isn't the time to walk away.
Substitution
No beef on hand? Italian sausage works beautifully here — skip the added salt since the sausage brings its own seasoning game.
Make Ahead
Prep the peppers and filling the night before, assemble in the baking dish, and pop it in the fridge. Just add 10 extra minutes to your bake time in the morning.
From the chef
Bell peppers stuffed with a three-cheese beef mixture — mozzarella, cheddar, and parmesan melted into buttery ground beef with garlic and onion — bake to bubbling and golden in under half an hour. The peppers soften just enough to hold everything without going limp. No rice, no breadcrumbs, no filler, and nothing is missing. This is the keto stuffed pepper that stands on its own, not as a substitute for something else.
TagsKetoLow CarbStuffed PeppersCheeseBeefWeeknight DinnerBakedGluten FreeComfort Food
AllergensMilk
Source: generated · June 10, 2026