These Keto Stuffed Peppers combine ground beef, veggies, and marinara sauce for an easy and healthy allergy-friendly dinner any night of the week. Plus, they are paleo, gluten-free, and whole30-compliant!
These keto stuffed peppers have been a staple in my house for years. I’m excited to finally be posting it!
Similar to my Spaghetti Squash Bolognese, not only is it super easy to make, but it’s also paleo, gluten-free, whole30, and loaded with veggies!
🔪 Easy instructions
Start by chopping off the tops and scooping out the seeds of some bell peppers. Then, place them cut-side down and bake at 350 degrees for 10 minutes.
While the peppers are cooking, brown some ground beef with onion. Once the meat is browned, add chopped zucchini, garlic, and mushrooms.
Then you just saute the mixture until the veggies get soft.
Now, this is my favorite part, you pour in a cup of store-bought marinara sauce – my secret ingredient! It’s easy to find allergy-friendly marinara sauce, it’s not too expensive, and using store-bought makes life so much easier 🙂
If any of the bell peppers are too uneven to stand up straight, simply cut them in half lengthwise before filling.
After that, scoop the filling into the bell peppers and top with a bit more marinara to keep the filling from drying out.
Top with mozzarella cheese or Daiya mozzarella cheese if desired. Omit the cheese if you’re doing a whole30.
Bake for 30 minutes at 350 degrees. Serve hot with green onion for garnish.
💭 Top tips
- If the bell peppers are too uneven to stand up straight, cut them in half lengthwise before adding the filling.
- If you choose not to add cheese, don’t skip adding some marinara to the top of the filling before baking. This will keep the filling from drying out.
- Ground turkey can be substituted for the beef if desired.
Looking for more whole30 and keto beef recipes?
I think you’ll love my Meatball Soup & Simple Classic Chili.
Or check out this Ground Turkey And Rice Recipe from Flippin’ Delicious, it looks A-Mazing!!! You could easily sub a Keto sweetener for the brown sugar and use cauliflower rice to make it Keto.
If you’ve tried these Paleo, Whole30, & Keto Stuffed Peppers or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Stuffed Peppers {Paleo, Gluten Free, Whole30}
Ingredients
- 1 Tbsp. Coconut, Avocado, or Olive Oil
- 1 Lb. Ground Beef preferably organic and grass fed
- 1 Medium Onion diced
- 4 - 6 Bell Peppers any color
- 2 Cloves Garlic minced
- 1 Zucchini finely chopped
- 8 oz. Mushrooms chopped
- Salt and Pepper to taste
- 1 Cup Marinara Sauce + Extra for top I use a store-bought that's low carb, soy-free and dairy-free
- Mozzarella Cheese Use Dairy Free If Needed, optional. Omit for whole30
Instructions
- Preheat oven to 350 degrees
- Cut the tops off of the bell peppers and take out the seeds. Place cut side down on a large baking sheet and bake for 10 minutes.
- Heat the oil over medium heat in a large skillet.
- Once hot, add the onion and ground beef and cook until browned. Drain off fat if desired.
- Then, add the mushroom, garlic, and zucchini. Saute until veggies are tender, 5 - 8 minutes.
- Season with salt and pepper.
- Stir in 1 Cup of marinara sauce and mix to combine. Taste and add more salt and pepper if needed.
- Arrange bell peppers cut side up on the baking sheet and spoon the filling into each bell pepper. The filling should generously fill the 4 bell peppers. Spoon additional marinara sauce over each bell pepper to keep them from drying out. Then, lightly sprinkle with dairy free mozzarella cheese if desired.
- Bake for 30 minutes at 350 degrees.
- Serve hot.
Notes
- If the bell peppers are too uneven to stand up straight, cut them in half lengthwise before adding the filling.
- If you choose not to add cheese, don't skip adding some marinara to the top of the filling before baking. This will keep the filling from drying out.
- Ground turkey can be substituted for the beef if desired.
Nutritional information is approximate and may vary.
Did you make this recipe? Let me know!