I’ve been on the hunt for satisfying low-carb meals that don’t sacrifice flavor, and these stuffed peppers have become my absolute go-to dinner solution. There’s something incredibly satisfying about cutting into a perfectly tender bell pepper filled with seasoned ground beef and melted cheese that makes this dish feel like comfort food without the carb guilt.
What I love most about this recipe is how it transforms simple ingredients into something that feels restaurant-worthy. The combination of Italian seasoning, garlic, and marinara sauce creates this amazing aroma that fills my entire kitchen while they’re baking. I’ve made these countless times for family dinners, and they never fail to impress.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Green bell peppers | 6 medium | Washed and seeded |
| Olive oil | 1 tablespoon | Extra virgin preferred |
| Garlic | 3 cloves | Minced fresh |
| Ground beef | 1 pound | 80/20 blend works best |
| Diced tomatoes | 14.5 ounces | Drained |
| Italian seasoning | 2 teaspoons | Dried blend |
| Sea salt | ½ teaspoon | To taste |
| Onion powder | ½ teaspoon | Granulated |
| Marinara sauce | ¾ cup | Divided use |
| Colby Jack cheese | 3 slices | Chopped |
| Mozzarella cheese | 3 slices | Chopped |
The beauty of this recipe lies in its simplicity. I always keep these ingredients stocked in my kitchen because they’re versatile staples that work in so many dishes. The key is using fresh garlic rather than powder – it makes a noticeable difference in the final flavor profile.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Step-by-Step Instructions
Pro tip: I always prep my peppers first by cutting off the tops and removing all seeds and membranes. This gives me time to let them sit while I prepare the filling, which helps them cook more evenly.
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F. Cut the tops off your bell peppers and carefully remove all seeds and white membranes from inside. I like to trim just a tiny bit off the bottom if needed so they stand upright, but be careful not to create holes.
Step 2: Cook the Beef Mixture
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant – don’t let it burn! Add ground beef and cook, breaking it apart with a wooden spoon, until completely browned (about 6-8 minutes).
Step 3: Season and Combine
Drain any excess fat from the beef, then stir in diced tomatoes, Italian seasoning, sea salt, onion powder, and half of the marinara sauce. Let this simmer for 3-4 minutes to allow flavors to meld together. The mixture should be moist but not soupy.
Step 4: Stuff and Bake
Divide the beef mixture evenly among your prepared peppers, packing it down gently. Place stuffed peppers in a baking dish and spoon remaining marinara sauce over tops. Cover with foil and bake for 35-40 minutes until peppers are tender when pierced with a fork.
Step 5: Add the Cheese
Remove foil and top each pepper with chopped Colby Jack and mozzarella cheese. Return to oven uncovered for 5-7 minutes until cheese is melted and slightly golden. Let rest for 5 minutes before serving.
My Personal Tips for Perfect Results
After making these dozens of times, I’ve learned that the secret to perfectly tender peppers is not to overcook them. They should still have a slight bite when you remove the foil – the final cheese-melting stage will finish cooking them to perfection.
I also discovered that letting the beef mixture cool slightly before stuffing prevents the peppers from getting soggy. If you’re meal prepping, these reheat beautifully in the oven at 350°F for about 15 minutes.
Frequently Asked Questions
Can I use different colored bell peppers?
Absolutely! While I prefer green peppers for their slightly bitter flavor that balances the rich beef, red, yellow, or orange peppers work wonderfully and add natural sweetness to the dish.
What can I substitute for ground beef?
Ground turkey, chicken, or even Italian sausage work excellent as substitutes. I’ve also made these with ground lamb for a Mediterranean twist. Just adjust cooking times as needed.
Can I make these ahead of time?
Yes! Stuff the raw peppers with the cooked beef mixture and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the cooking time if baking straight from the refrigerator.
How do I store leftovers?
Store covered in the refrigerator for up to 4 days. Reheat in the oven at 350°F for best texture, though the microwave works in a pinch.
Can I freeze these stuffed peppers?
Definitely! Freeze the assembled unbaked peppers for up to 3 months. Thaw overnight in the refrigerator before baking, or add 15-20 minutes to the baking time if cooking from frozen.
These low carb stuffed peppers have become my family’s favorite weeknight dinner. They’re filling, flavorful, and fit perfectly into our keto lifestyle while satisfying even the pickiest eaters!
Low Carb Stuffed Peppers
Ingredients
- 6 medium green bell peppers washed and seeded
- 1 Tbsp extra-virgin olive oil
- 3 cloves fresh garlic minced
- 1 lb ground beef 80/20
- 14.5 oz diced tomatoes drained
- 2 tsp dried Italian seasoning
- ½ tsp sea salt or to taste
- ½ tsp onion powder
- ¾ cup marinara sauce divided use
- 3 slices Colby Jack cheese chopped
- 3 slices mozzarella cheese chopped
Instructions
- Prepare Peppers – Pre-heat oven to 375 °F (190 °C). Slice off pepper tops; remove seeds and membranes. Trim bases slightly so peppers stand upright without puncturing.
- Brown Beef – Warm olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds until fragrant. Add beef; cook 6-8 minutes, crumbling, until browned. Drain excess fat.
- Season Filling – Stir in diced tomatoes, Italian seasoning, sea salt, onion powder, and ½ cup of marinara. Simmer 3-4 minutes; mixture should be moist, not soupy.
- Stuff & Bake – Spoon beef mixture evenly into peppers. Set peppers in a baking dish; spoon remaining ¼ cup marinara over the tops. Cover with foil; bake 35-40 minutes, until peppers are fork-tender with slight firmness.
- Melt Cheese & Serve – Uncover; top each pepper with Colby Jack and mozzarella. Bake 5-7 minutes, uncovered, until cheese is melted and lightly golden. Rest 5 minutes before plating.
