Stuffed Bell Peppers

Keto Stuffed Bell Peppers

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When bell peppers are baked in the oven they become so gloriously soft and yielding. They’re even better when filled with amazing things like beef, tomatoes, herbs and garlic, and topped with a creamy, cheesy sauce. It’s all baked in one dish so you can simply scoop it up and settle in with a bowl of keto-friendly comfort.


How to make:

  1. Preheat the oven to 360 degrees Fahrenheit and have a casserole dish standing by
  2. Prep your peppers by cutting them in half, removing the core and removing the seeds, lay the halves into your casserole dish and set aside
  3. Drizzle the olive oil into a deep-sided saute pan and place over a medium-high heat
  4. Add the onion, garlic and celery, stir as they soften together
  5. Add the ground beef and stir as it becomes brown
  6. Add the tomatoes, salt, pepper, and herbs and stir to combine. Allow everything to simmer together for about 5 minutes. If it becomes dry, add a dash of water
  7. As the beef simmers, make the cheese sauce: place a saucepan over a medium heat and add the butter and cream, heat until the butter melts
  8. Add the cheddar and mozzarella and stir as they melt together to create a sauce
  9. Spoon the beef mixture into the bell pepper halves as best you can, it doesn’t matter if there is some overspill
  10. Pour the cheese sauce over the stuffed peppers, pop the dish into the oven and bake for about 30 minutes or until everything is bubbly, golden, and the peppers are soft


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