15 Keto Stuffed Pepper Recipes

If you’re looking for delicious ways to enjoy low-carb comfort food, these keto stuffed pepper recipes are exactly what you need.

Packed with flavorful fillings, wholesome ingredients, and plenty of protein, stuffed peppers make an easy weeknight dinner, meal prep favorite, or satisfying family meal without the extra carbs.

From cheesy chicken and savory beef to spicy sausage and Mediterranean-inspired flavors, this collection offers plenty of variety for every craving.

Whether you’re new to the ketogenic lifestyle or simply searching for healthy stuffed pepper recipes, these easy keto dinners are simple to make, incredibly filling, and full of flavor.

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1. Classic Cheesy Keto Beef Stuffed Peppers

These classic keto stuffed peppers are loaded with seasoned ground beef, creamy cheese, cauliflower rice, and herbs for a hearty, satisfying dinner. Every bite is rich, savory, and perfectly cheesy, making this an easy favorite for both keto beginners and longtime low-carb eaters.

Ingredients

• 4 large bell peppers
• 1 pound lean ground beef
• 2 cups cauliflower rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ cup sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt, to taste
• Black pepper, to taste
• Fresh parsley, chopped

Instructions

1. Preheat oven to 375°F.
2. Slice the tops off the peppers and remove the seeds.
3. Place peppers in a baking dish and bake for 10 minutes.
4. Meanwhile, heat olive oil in a large skillet.
5. Cook onion until softened, about 4 minutes.
6. Add garlic and cook for 30 seconds.
7. Stir in ground beef and cook until browned.
8. Drain excess grease if needed.
9. Mix in cauliflower rice, marinara sauce, Italian seasoning, smoked paprika, salt, and pepper.
10. Cook for another 5 minutes.
11. Remove from heat and stir in half of the cheddar cheese.
12. Fill each pepper evenly with the beef mixture.
13. Top with remaining cheddar and mozzarella.
14. Bake for 20–25 minutes until peppers are tender and cheese is bubbly.
15. Garnish with fresh parsley before serving.

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2. Creamy Buffalo Chicken Stuffed Peppers

These spicy buffalo chicken stuffed peppers combine tender shredded chicken with creamy cheese and bold buffalo sauce for an irresistible low-carb dinner. They’re perfect for game day, family dinners, or meal prep when you want something flavorful without spending hours in the kitchen.

Ingredients

• 4 bell peppers
• 2 cups cooked shredded chicken
• 4 ounces cream cheese, softened
• ½ cup ranch dressing
• ⅓ cup buffalo sauce
• 1 cup shredded mozzarella
• ½ cup shredded Monterey Jack cheese
• 2 green onions, sliced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Preheat oven to 375°F.
2. Cut peppers in half lengthwise and remove seeds.
3. Arrange peppers in a lightly greased baking dish.
4. In a bowl, combine chicken, cream cheese, ranch dressing, buffalo sauce, garlic powder, onion powder, green onions, salt, and pepper.
5. Stir until evenly mixed.
6. Spoon filling into each pepper half.
7. Sprinkle mozzarella and Monterey Jack over the tops.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake another 10 minutes until cheese is golden.
10. Garnish with parsley before serving.

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3. Italian Sausage and Mushroom Stuffed Peppers

Savory Italian sausage, earthy mushrooms, rich herbs, and melted mozzarella create a comforting keto meal that’s packed with flavor. These stuffed peppers have a hearty texture and make an excellent weeknight dinner that tastes like it simmered all day.

Ingredients

• 4 large bell peppers
• 1 pound Italian sausage
• 1½ cups chopped mushrooms
• 2 cups cauliflower rice
• 1 small onion, diced
• 3 cloves garlic, minced
• ¾ cup shredded mozzarella
• ¼ cup grated Parmesan
• ½ cup sugar-free marinara sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• Salt and pepper
• Olive oil

Instructions

1. Preheat oven to 375°F.
2. Prepare peppers by removing tops and seeds.
3. Bake peppers for 10 minutes.
4. Heat olive oil in a skillet.
5. Cook sausage until browned.
6. Add onion and mushrooms and cook until softened.
7. Stir in garlic for 30 seconds.
8. Add cauliflower rice, marinara, basil, Italian seasoning, salt, and pepper.
9. Cook for 5 minutes.
10. Remove from heat and stir in Parmesan.
11. Fill peppers with the sausage mixture.
12. Top with mozzarella.
13. Bake for 20–25 minutes until cheese is bubbly and peppers are tender.

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4. Spinach Artichoke Chicken Stuffed Peppers

Inspired by the classic appetizer, these creamy stuffed peppers are filled with chicken, spinach, artichokes, and plenty of melted cheese. They’re rich, comforting, and perfect for anyone looking for a unique keto dinner packed with flavor.

Ingredients

• 4 large bell peppers
• 2 cups cooked shredded chicken
• 1 cup chopped spinach
• 1 cup chopped artichoke hearts
• 4 ounces cream cheese
• ½ cup sour cream
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• Salt and pepper
• Fresh parsley

Instructions

1. Heat oven to 375°F.
2. Slice peppers in half and remove seeds.
3. Microwave cream cheese for 20 seconds until soft.
4. Mix cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, salt, and pepper.
5. Fold in chicken, spinach, and chopped artichokes.
6. Fill pepper halves evenly.
7. Arrange in a baking dish.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake another 10 minutes until golden.
10. Garnish with parsley before serving.

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5. Taco Beef Avocado Keto Stuffed Peppers

These taco-inspired stuffed peppers deliver all the flavors of taco night without the tortillas. Seasoned beef, creamy avocado, melted cheese, and fresh toppings make every bite fresh, hearty, and satisfying while staying completely keto-friendly.

Ingredients

• 4 large bell peppers
• 1 pound ground beef
• 2 cups cauliflower rice
• 1 tablespoon olive oil
• 2 teaspoons taco seasoning (low-carb)
• ½ cup tomato sauce
• 1 cup shredded Mexican cheese blend
• 1 avocado, diced
• ¼ cup sour cream
• ¼ cup chopped cilantro
• 2 tablespoons diced jalapeños (optional)
• Salt and pepper
• Lime wedges for serving

Instructions

1. Preheat oven to 375°F.
2. Cut tops from peppers and remove seeds.
3. Bake peppers for 10 minutes while preparing the filling.
4. Heat olive oil in a skillet.
5. Brown the ground beef and drain excess grease.
6. Stir in taco seasoning, tomato sauce, cauliflower rice, salt, and pepper.
7. Simmer for 5 minutes.
8. Fill peppers with the beef mixture.
9. Top with shredded cheese.
10. Bake for 20–25 minutes until cheese is melted and peppers are tender.
11. Top with diced avocado, sour cream, cilantro, and jalapeños before serving.
12. Serve with fresh lime wedges for extra flavor.

6. Philly Cheesesteak Keto Stuffed Peppers

If you love the flavors of a classic Philly cheesesteak, these low-carb stuffed peppers are sure to become a favorite. Tender steak, sautéed peppers and onions, mushrooms, and plenty of melted provolone create a rich, savory meal that’s perfect for busy weeknights or weekend dinners.

Ingredients

• 4 large green bell peppers
• 1 pound thinly sliced sirloin steak
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 cup sliced mushrooms
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 8 slices provolone cheese
• 1 teaspoon Worcestershire sauce
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• Fresh parsley, chopped

Instructions

1. Preheat oven to 375°F.
2. Slice the tops off the peppers and remove the seeds.
3. Bake the peppers for 10 minutes while preparing the filling.
4. Heat olive oil in a large skillet over medium-high heat.
5. Cook the onion, mushrooms, and diced bell pepper until softened, about 5 minutes.
6. Add garlic and cook for 30 seconds.
7. Add the sliced steak, Worcestershire sauce, salt, pepper, and onion powder. Cook until the steak is just browned.
8. Fill each pepper with the steak mixture.
9. Top each pepper with two slices of provolone cheese.
10. Bake for 15–20 minutes until the cheese is melted and bubbly.
11. Garnish with fresh parsley before serving.

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7. Garlic Parmesan Shrimp Stuffed Peppers

These elegant stuffed peppers combine juicy shrimp with creamy garlic Parmesan goodness for a light yet satisfying keto dinner. The buttery seafood filling pairs perfectly with sweet roasted peppers, making this recipe ideal for date nights or special occasions.

Ingredients

• 4 large bell peppers
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons butter
• 3 cloves garlic, minced
• 4 ounces cream cheese
• ½ cup heavy cream
• ¾ cup grated Parmesan cheese
• ½ cup shredded mozzarella
• 1 teaspoon Italian seasoning
• Salt and black pepper
• Chopped parsley

Instructions

1. Preheat oven to 375°F.
2. Prepare the peppers by removing the tops and seeds.
3. Bake peppers for 10 minutes.
4. Melt butter in a skillet over medium heat.
5. Cook shrimp for 2–3 minutes until pink, then remove and chop into bite-sized pieces.
6. In the same skillet, sauté garlic for 30 seconds.
7. Stir in cream cheese, heavy cream, Parmesan, Italian seasoning, salt, and pepper until smooth.
8. Fold in the chopped shrimp.
9. Fill each pepper evenly with the mixture.
10. Sprinkle mozzarella over the tops.
11. Bake for 18–20 minutes until golden and bubbling.
12. Garnish with parsley before serving.

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8. Bacon Cheeseburger Stuffed Peppers

Everything you love about a juicy bacon cheeseburger comes together in these hearty keto stuffed peppers. Crispy bacon, seasoned beef, cheddar cheese, and classic burger flavors make this recipe an instant family favorite.

Ingredients

• 4 large bell peppers
• 1 pound ground beef
• 6 slices bacon, cooked and crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon sugar-free ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1½ cups shredded cheddar cheese
• Salt and pepper
• Chopped dill pickles for garnish (optional)

Instructions

1. Preheat oven to 375°F.
2. Remove the tops and seeds from the peppers.
3. Bake peppers for 10 minutes.
4. Brown the ground beef in a skillet.
5. Add onion and cook until softened.
6. Stir in garlic and cook for 30 seconds.
7. Mix in ketchup, mustard, Worcestershire sauce, salt, and pepper.
8. Remove from heat and stir in half the bacon and half the cheddar cheese.
9. Fill the peppers with the mixture.
10. Sprinkle remaining cheddar cheese and bacon over the tops.
11. Bake for 20 minutes until the cheese is melted.
12. Garnish with chopped pickles if desired.

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9. Mediterranean Feta & Lamb Stuffed Peppers

These Mediterranean-inspired stuffed peppers feature seasoned ground lamb, tangy feta cheese, spinach, and fragrant herbs for a flavorful keto meal with a fresh twist. They’re perfect for entertaining or whenever you’re craving something beyond the ordinary.

Ingredients

• 4 large bell peppers
• 1 pound ground lamb
• 2 cups chopped fresh spinach
• ½ cup crumbled feta cheese
• ¼ cup diced red onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and black pepper
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F.
2. Cut the tops from the peppers and remove the seeds.
3. Bake peppers for 10 minutes.
4. Heat olive oil in a skillet.
5. Cook the lamb until browned.
6. Add onion and garlic and cook for 3 minutes.
7. Stir in spinach and cook until wilted.
8. Season with oregano, cumin, salt, and pepper.
9. Remove from heat and mix in half of the feta cheese.
10. Fill the peppers with the lamb mixture.
11. Sprinkle the remaining feta over the tops.
12. Bake for 18–20 minutes.
13. Garnish with chopped parsley before serving.

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10. Creamy Jalapeño Popper Chicken Stuffed Peppers

These stuffed peppers bring together all the bold flavors of jalapeño poppers in a wholesome keto dinner. Creamy cheese, tender chicken, smoky bacon, and spicy jalapeños create an irresistible combination that’s rich, cheesy, and full of flavor.

Ingredients

• 4 large bell peppers
• 2 cups cooked shredded chicken
• 4 ounces cream cheese, softened
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 fresh jalapeños, finely diced
• 2 cloves garlic, minced
• ½ teaspoon smoked paprika
• Salt and black pepper
• Green onions, sliced

Instructions

1. Preheat oven to 375°F.
2. Slice the peppers in half and remove the seeds.
3. Arrange the peppers in a greased baking dish.
4. In a large bowl, combine cream cheese, sour cream, cheddar cheese, garlic, smoked paprika, salt, and pepper.
5. Fold in the shredded chicken, bacon, and diced jalapeños.
6. Fill each pepper half generously with the mixture.
7. Bake for 25 minutes.
8. Broil for 2–3 minutes until the tops are lightly golden.
9. Garnish with sliced green onions and serve hot.

11. Pizza Lover’s Keto Stuffed Peppers

These pizza-inspired stuffed peppers are loaded with Italian sausage, pepperoni, gooey mozzarella, and rich marinara sauce. They deliver all the classic pizza flavors you love without the carb-heavy crust, making them a fun and satisfying keto dinner.

Ingredients

• 4 large bell peppers
• 1 pound Italian sausage
• ½ cup sugar-free marinara sauce
• 1½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 20 pepperoni slices, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and black pepper
• Fresh basil, chopped

Instructions

1. Preheat the oven to 375°F.
2. Slice the tops off the peppers and remove the seeds.
3. Bake the peppers for 10 minutes.
4. Brown the Italian sausage in a skillet over medium heat.
5. Add garlic and cook for 30 seconds.
6. Stir in marinara sauce, Italian seasoning, salt, and pepper.
7. Fold in half of the mozzarella, Parmesan, and half of the chopped pepperoni.
8. Fill each pepper with the mixture.
9. Sprinkle the remaining mozzarella and pepperoni over the tops.
10. Bake for 20–25 minutes until the cheese is bubbly and lightly browned.
11. Garnish with fresh basil before serving.

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12. Creamy Tuscan Chicken Stuffed Peppers

These stuffed peppers are bursting with creamy Tuscan flavors, featuring juicy chicken, spinach, sun-dried tomatoes, garlic, and Parmesan cheese. The rich filling pairs beautifully with roasted peppers for an elegant yet easy low-carb meal.

Ingredients

• 4 large bell peppers
• 2 cups cooked shredded chicken
• 4 ounces cream cheese
• ½ cup heavy cream
• ¾ cup grated Parmesan cheese
• 1 cup chopped fresh spinach
• ⅓ cup chopped sun-dried tomatoes
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper
• Fresh parsley

Instructions

1. Preheat oven to 375°F.
2. Prepare peppers by removing the tops and seeds.
3. Bake peppers for 10 minutes.
4. In a skillet, combine cream cheese and heavy cream over low heat until smooth.
5. Stir in garlic, Parmesan, Italian seasoning, salt, and pepper.
6. Add spinach and cook until wilted.
7. Fold in the chicken and sun-dried tomatoes.
8. Fill each pepper with the creamy mixture.
9. Bake for 20 minutes until heated through.
10. Garnish with chopped parsley before serving.

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13. Cajun Shrimp and Andouille Stuffed Peppers

Bring bold Southern flavor to your dinner table with these Cajun-inspired stuffed peppers. Smoky andouille sausage, tender shrimp, creamy cauliflower rice, and spicy Cajun seasoning create a filling that’s packed with texture and just the right amount of heat.

Ingredients

• 4 large bell peppers
• 8 ounces andouille sausage, diced
• 12 ounces shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 1 cup shredded Pepper Jack cheese
• Salt and black pepper
• Chopped green onions

Instructions

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove the seeds.
3. Bake peppers for 10 minutes.
4. Heat butter and olive oil in a skillet.
5. Cook the sausage until lightly browned.
6. Add onion and garlic and sauté until softened.
7. Stir in cauliflower rice and Cajun seasoning.
8. Add shrimp and cook until pink, about 2–3 minutes.
9. Remove from heat and mix in half of the Pepper Jack cheese.
10. Fill each pepper with the mixture.
11. Sprinkle the remaining cheese on top.
12. Bake for 18–20 minutes until the cheese is melted.
13. Garnish with green onions before serving.

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14. Greek Turkey Stuffed Peppers

Lean ground turkey, fresh herbs, olives, spinach, and tangy feta come together in these fresh Mediterranean-inspired stuffed peppers. They’re light, flavorful, and an excellent option for anyone looking for a protein-packed keto meal.

Ingredients

• 4 large bell peppers
• 1 pound ground turkey
• 2 cups chopped spinach
• ½ cup crumbled feta cheese
• ¼ cup sliced Kalamata olives
• ¼ cup diced red onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and black pepper
• Fresh dill or parsley

Instructions

1. Preheat oven to 375°F.
2. Remove the tops and seeds from the peppers.
3. Bake peppers for 10 minutes.
4. Heat olive oil in a skillet over medium heat.
5. Brown the turkey until fully cooked.
6. Add onion and garlic and cook for 3 minutes.
7. Stir in spinach until wilted.
8. Mix in oregano, paprika, salt, pepper, olives, and half of the feta cheese.
9. Fill each pepper with the turkey mixture.
10. Top with the remaining feta.
11. Bake for 20 minutes until the peppers are tender.
12. Garnish with fresh dill or parsley before serving.

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15. BBQ Pulled Pork Stuffed Peppers

These smoky BBQ pulled pork stuffed peppers are the perfect way to use leftover pulled pork while keeping dinner keto-friendly. Tender pork, melted cheddar, crispy bacon, and sugar-free barbecue sauce create a rich, satisfying meal that’s ideal for family dinners or weekend cookouts.

Ingredients

• 4 large bell peppers
• 3 cups cooked pulled pork
• ½ cup sugar-free barbecue sauce
• 1½ cups shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 green onions, sliced
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F.
2. Slice the tops off the peppers and remove the seeds.
3. Bake the peppers for 10 minutes.
4. In a large bowl, combine the pulled pork, barbecue sauce, smoked paprika, garlic powder, salt, and pepper.
5. Stir in half of the cheddar cheese and half of the bacon.
6. Fill each pepper generously with the pork mixture.
7. Top with the remaining cheddar cheese and bacon.
8. Bake for 20–25 minutes until the cheese is melted and bubbling.
9. Remove from the oven and let cool for 5 minutes.
10. Garnish with sliced green onions and fresh parsley before serving.