Nutrition Facts
Servings: 4 ServingTotal Fat:24gTotal Carbohydrate:6gDietary Fiber: 3gSugars: 4gProtein:28g
Keto Stuffed Bell Peppers with Creamy Spinach & Cheese
Stuffed bell peppers have always been a comfort food classic, but most traditional versions rely on rice as a filler. That’s why we decided to create a low-carb, keto-friendly version that’s just as hearty and satisfying—without the unnecessary carbs. The result? A dish that’s rich, creamy, and loaded with flavor, while keeping your macros in check.
What makes this recipe special is the combination of savory protein, tender bell peppers, and a rich, cheesy spinach filling. The peppers soften beautifully in the oven while the filling becomes irresistibly creamy. Whether you use ground beef, turkey, or shredded chicken, this dish is versatile enough to fit any craving. It’s one of those meals that feels indulgent but is actually packed with healthy fats, fiber, and protein.
These stuffed peppers are great for meal prep, family dinners, or even as a dish to impress guests—without them even realizing it’s keto!
Description
These keto stuffed bell peppers are a satisfying, cheesy, and nutritious meal. Made with a creamy spinach and cheese filling, plus your choice of chicken, beef, or turkey, this dish is both indulgent and low in carbs. Perfect for an easy weeknight dinner or meal prep!
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef, turkey, or shredded chicken
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 cup fresh spinach, chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup shredded mozzarella cheese
- Fresh parsley for garnish
For the Peppers & Filling:
For the Creamy Spinach & Cheese Mixture:
For Topping:
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
- Slice the bell peppers in half lengthwise and remove the seeds. Place them in the baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Stir in the minced garlic and cook for 30 seconds.
- Add your ground beef, turkey, or shredded chicken. Cook until browned, breaking apart with a spatula. Season with salt, pepper, smoked paprika, and oregano. Remove from heat.
- In a large bowl, mix the softened cream cheese, shredded mozzarella, parmesan, chopped spinach, and red pepper flakes. Stir until well combined.
- Fold the cooked meat mixture into the cheese mixture, stirring until evenly coated.
- Spoon the filling evenly into the bell pepper halves. Sprinkle shredded mozzarella on top.
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving. Garnish with fresh parsley and enjoy!
Prepare the Peppers & Filling:
Make the Creamy Spinach & Cheese Filling:
Stuff & Bake the Peppers:
Note
Substitutions & Variations
- Dairy-Free Option: Use dairy-free cream cheese and omit parmesan and mozzarella. Substitute with nutritional yeast for a cheesy flavor.
- Extra Greens: Add finely chopped kale or zucchini for even more nutrients.
- Spicy Version: Increase the red pepper flakes or add diced jalapeños to the filling.
- Protein Swap: Use Italian sausage or ground pork instead of beef or turkey for a different flavor profile.