Low-Carb Stuffed Peppers – A Simple, Satisfying Weeknight Favorite

These low-carb stuffed peppers are hearty, colorful, and surprisingly easy to make. You get all the comfort of a classic stuffed pepper without the heavy carbs, thanks to smart swaps like cauliflower rice. The filling is savory, cheesy, and full of satisfying texture.

It’s a great option for weeknights, meal prep, or feeding a mixed crowd. Even people who don’t eat low-carb will enjoy this one.

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What Makes This Recipe So Good

Close-up detail: Melty, golden-brown low-carb stuffed pepper just out of the oven, cheese lightly bl

Low-carb without feeling light: The filling is rich and flavorful, so you won’t miss the rice.
Flexible with protein: Use ground beef, turkey, chicken, or a plant-based crumble—whatever you have.
Meal-prep friendly: These reheat well and hold their shape, making them ideal for lunches.
Family-friendly flavors: Italian-inspired seasoning and melty cheese keep it familiar and comforting.
Colorful and wholesome: Bell peppers bring vitamins, fiber, and a natural sweetness that balances the savory filling.

What You’ll Need

4 large bell peppers (any color; red and yellow are sweetest)
1 lb ground meat (beef, turkey, chicken, or plant-based alternative)
2 cups riced cauliflower (fresh or frozen, thawed and squeezed dry)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup low-sugar marinara or crushed tomatoes
1 cup shredded mozzarella (plus extra for topping)
1/3 cup grated Parmesan
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)
1/2 cup chicken or vegetable broth (for the baking dish)

Instructions

Cooking process: Filling for low-carb stuffed peppers sizzling in a wide skillet—crumbled browned

Prep the peppers: Preheat the oven to 375°F (190°C). Slice 1/2 inch off the tops of the peppers and remove seeds and membranes.
If they wobble, trim a thin slice off the bottoms so they stand.
Par-bake: Place peppers in a baking dish, open side up. Drizzle with a little olive oil and a pinch of salt. Bake for 10–12 minutes to soften slightly.
Remove and set aside.
Cook the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds, until fragrant.
Brown the meat: Add ground meat to the skillet.
Cook, breaking it up, until no longer pink. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Spoon off excess fat if needed.
Add tomatoes and cauliflower rice: Stir in tomato paste and cook 1 minute.
Add marinara (or crushed tomatoes) and the riced cauliflower. Cook 3–5 minutes, stirring well, until the cauliflower softens and most liquid evaporates.
Cheesy finish: Remove from heat. Fold in mozzarella and Parmesan.
Taste and adjust salt and pepper. The mixture should be thick and scoopable.
Stuff the peppers: Pour broth into the baking dish. Spoon the filling tightly into each pepper, mounding slightly.
Top with extra mozzarella.
Bake: Cover loosely with foil and bake 20 minutes. Uncover and bake another 8–10 minutes, until the cheese is melted and lightly golden.
Garnish and serve: Let rest 5 minutes. Sprinkle with chopped basil or parsley and serve warm.

Keeping It Fresh

Refrigerator: Store cooked stuffed peppers in an airtight container for up to 4 days.
Reheat in a 350°F oven for 12–15 minutes or microwave in 60–90 second bursts.
Freezer: Wrap each cooled pepper tightly and freeze for up to 2 months. Thaw in the fridge overnight, then reheat in the oven until hot in the center.
Make-ahead: Assemble the filling and prep peppers up to 2 days in advance. Stuff right before baking for best texture.

Tasty top view: Overhead shot of four baked stuffed peppers (mix of red and yellow) nestled snugly i

Why This is Good for You

Lower in carbs: Cauliflower rice replaces traditional rice, keeping carbs down while still giving you volume and texture.
High in protein: The ground meat and cheese help keep you full and support muscle maintenance.
Micronutrient-rich: Bell peppers bring vitamin C, antioxidants, and fiber.
Tomatoes add lycopene and additional vitamin C.
Balanced fats: Olive oil and cheese add satisfying fats, which can help with satiety on a low-carb plan.

Pitfalls to Watch Out For

Watery filling: If your cauliflower rice is wet, squeeze it in a clean towel before cooking. Simmer the mixture until excess moisture cooks off.
Undercooked peppers: Par-bake them first. This step helps the peppers become tender without overcooking the filling.
Hidden sugars: Choose a marinara with no added sugar.
Check labels; aim for around 4–6g net carbs per 1/2 cup.
Bland seasoning: Taste and adjust salt, pepper, and herbs. Low-carb dishes shine when they’re boldly seasoned.
Overstuffing: Pack firmly but not too high, or the tops may burn before the peppers are tender.

Variations You Can Try

Mexican-inspired: Use ground beef, cumin, chili powder, and paprika. Swap marinara for diced tomatoes with green chiles.
Top with cheddar and serve with avocado and cilantro.
Greek-style: Use ground turkey or lamb with oregano, garlic, and a squeeze of lemon. Stir in chopped spinach and feta. Finish with a dollop of tzatziki.
Chicken Parmesan: Ground chicken, extra Italian seasoning, and more Parmesan.
Add chopped fresh basil and finish with a spoon of sugar-free marinara on top.
Veggie-forward: Use a plant-based crumble or finely chopped mushrooms and zucchini. Sauté long enough to cook off moisture, then proceed as usual.
Spicy sausage: Hot Italian sausage brings big flavor. Balance heat with a little extra mozzarella and sweet red peppers.

FAQ

Can I use leftover cooked rice instead of cauliflower rice?

Yes, but it will no longer be low-carb.

If that’s not a concern, fold in 1 to 1 1/2 cups cooked rice and reduce the marinara slightly to keep the filling thick.

Do I have to pre-bake the peppers?

It’s not required, but it helps. Par-baking softens the peppers so the final dish is tender without overbaking the filling.

What color peppers are best?

Red, yellow, and orange peppers are sweeter and roast beautifully. Green peppers are more savory and slightly bitter, which some people prefer.

Any color works.

How do I keep the peppers from tipping over?

Trim a thin slice from the bottom to create a flat base. Nestling them snugly in a baking dish or using a muffin tin also helps keep them upright.

Can I make this dairy-free?

Yes. Use a dairy-free cheese alternative or skip the cheese and stir in a tablespoon or two of nutritional yeast for a savory boost.

What’s the best way to reheat without drying them out?

Cover the peppers and warm in a 325–350°F oven until hot.

A splash of broth in the dish helps keep them moist.

How many carbs are in each pepper?

It depends on the sauce and cheese you use. With low-sugar marinara and standard portions, expect roughly 8–12g net carbs per stuffed pepper. Check your specific labels to be sure.

In Conclusion

Low-Carb Stuffed Peppers are the kind of meal you’ll come back to again and again.

They’re easy to assemble, full of flavor, and great for leftovers. With a few pantry staples and a pack of peppers, you can have a satisfying dinner on the table without much fuss. Keep the variations in mind and make them your own.

Simple, colorful, and reliably delicious—these peppers check all the boxes.