Keto Stuffed Peppers
Hey there! Have you ever had one of those days where you just want something yummy and easy? That’s when I whip out my keto stuffed peppers recipe. It’s like my secret weapon for a cozy family dinner. I first made these peppers after a long day when I just couldn’t deal with elaborate cooking. To my surprise, they turned out to be a hit! (Even my picky nephew went back for seconds!)
Why You’ll Love These Peppers
I make these when we’re craving something hearty but don’t want to derail our keto streak (you know how that goes). My family goes bonkers for them because they’re packed with flavor but still feel light. Oh, and did I mention they’re super simple to throw together? Seriously, the only hard part is waiting for them to bake! (I might have burned my tongue once or twice sneaking a taste too soon.)
What You’ll Need
- 4 large bell peppers (any color you fancy, but red ones are my favorite!)
- 500g ground beef (sometimes I use turkey if that’s what I’ve got)
- 1 cup chopped onions (my aunt swears by red onions, but I say go with what you like)
- 2 cloves garlic, minced (or a hefty spoonful of the jarred stuff when I’m feeling lazy)
- 1 can (15 oz) diced tomatoes (drain them if they’re swimming in juice)
- 1 cup shredded cheese of your choice (cheddar’s a classic, but pepper jack adds a kick!)
- Salt and pepper to taste
Let’s Get Cooking!
- Preheat your oven to 375°F (190°C). (Don’t skip this—I’ve learned the hard way waiting for it to heat up with full hands!)
- Cut the tops off your peppers and scoop out the seeds. I usually pretend I’m carving mini pumpkins, which makes it more fun.
- In a skillet, cook the ground beef, onions, and garlic over medium heat until the meat’s browned and the onions are soft. This is where I usually sneak a little taste because why not?
- Stir in the diced tomatoes and season with salt and pepper. Let it simmer while you prep the peppers.
- Place the peppers in a baking dish, standing upright like little soldiers waiting for their filling.
- Spoon the meat mixture into the peppers. Don’t be afraid to heap it on—we’re not here to skimp on flavor!
- Top with shredded cheese and pop them in the oven for about 30 minutes, or until the cheese is bubbly and golden.
Notes from My Kitchen
I’ve found that letting them cool slightly before serving helps the flavors come together. And if you have leftovers (rarely happens here), they taste even better the next day—like a magical flavor infusion overnight.
Tasty Tweaks and Variations
Once, I tried adding chopped mushrooms to the mix, and it was pretty darn good. Another time, I attempted quinoa as a filler, but it got kinda mushy. Live and learn, right?
Got Tools?
If you don’t have a proper baking dish, a sheet pan with a high lip works in a pinch. I’ve done it, and it turned out just fine!
Keeping Your Peppers Fresh
Store any leftovers in an airtight container in the fridge. They’ll keep for about 3 days, though honestly, in my house, it never lasts more than a day!
To Serve or Not to Serve
I like to pair these with a simple green salad. Or, if we’re feeling indulgent, maybe some avocado slices on the side. It’s all about balance, right?
My Little Pro Tips
Once, I tried rushing the baking step and regretted it because the peppers were still a bit crunchy. Give them the full time to soften—that’s my wisdom from experience.
FAQs
Can I make these ahead of time? Sure thing! Prep them up to the baking step and chill them in the fridge until you’re ready to cook.
Do I have to use beef? Nope! Feel free to swap it out for ground chicken or turkey. I’ve even heard of folks using sausage for a different twist!
What about cheese? Any cheese that melts well is fair game. I’ve tried it with mozzarella once, and it was gooey perfection.
