Home » Mains » Easy Keto Stuffed Peppers with Beef, Chorizo & Basil

Easy Keto Stuffed Peppers with Beef, Chorizo & Basil

Packed with flavour, these Keto Stuffed Peppers are loaded with ground beef, chorizo, basil, parmesan cheese and more. They are easy to make for a meal to impress your family and friends!

6 keto stuffed peppers in a baking dish, ready to be served.

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Beautifully roasted peppers stuffed with flavourful meats, cheesy goodness and tomatoey-basily-tastiness? These keto stuffed peppers make an excellent dish for entertaining or to treat your family and yourself!

My husband always get so, so excited whenever I tell him it’s low carb stuffed peppers for dinner. No joke, if I made all 6 just for him, he would eat every last one. Not only are they beautiful and delicious, they are fun to make, serve and eat! I hope you love these keto stuffed peppers as much as we do!

Why it works

  1. Packed with tasty ingredients, these low carb stuffed peppers are absolutely delicious!
  2. Easy to make – They may seem complicated, but rest assured, these beauties are very easy to create.
  3. They are just as tasty as they are beautiful, making them a crowd favourite!
6 keto stuffed peppers in a baking dish.

Ingredients

  • bell peppers
  • avocado oil
  • onion
  • garlic
  • dehydrated red pepper flakes
  • ground beef
  • chorizo
  • sea salt
  • ground black pepper
  • organic diced tomatoes
  • organic tomato paste
  • parmesan cheese
  • fresh basil
  • shredded mozzarella

How to make Keto Stuffed Peppers

First step is to get those peppers roasted! Heat oven to 425° and wash the peppers well with cool water.

6 washed bell peppers next to an empty baking dish.

Carefully chop the top off of each pepper and remove the seeds from inside. Place them inside a 9×7″ baking dish and drizzle 1 tbsp avocado oil evenly over the peppers. Roast in the preheated oven for 30 minutes, until the peppers are soft and roasted. While the peppers are roasting, the ‘stuffing’ can be made.

6 peppers in a baking dish, ready to be roasted.

Heat a skillet on medium heat and add 1 tbsp avocado oil. Finely dice the onion, add it to the skillet once the oil is hot and cook until the onion is translucent. Mince the garlic or use a garlic press and add it to the onion along with the red pepper flakes. Stir and cook for 1 minute until fragrant, then add the ground beef and chorizo – for the chorizo, simply squeeze the meat out from the casing into the skillet, then discard the casing.

Cook until the beef is no longer pink, then stir in the diced tomatoes, tomato paste, sea salt and black pepper. Chop the basil into thin strips, grate the parmesan cheese and stir both into the beef mixture until everything is thoroughly combined.

Meat sauce in a skillet, ready to be stuffed into the roasted peppers.

Once both the ‘stuffing’ and peppers are ready, it’s time to build the keto stuffed peppers! Using tongs, dump any liquid from inside each pepper, then place back inside the baking dish. Stuff the peppers with the meat sauce, dividing amongst the peppers as evenly as possible.

6 low carb stuffed peppers, ready to be covered in mozzarella.

Divide the grated mozzarella evenly between the stuffed peppers, placing the cheese just on top of each.

6 keto stuffed peppers, all ready to be baked!

Place the low carb stuffed peppers back in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!

Watch the whole thing go down:

Expert Tips

  1. Choose peppers that can ‘sit’ on a flat surface without falling over, this will make them easier to work with and serve!
  2. Before removing the tops from the peppers, it’s a good idea to see how they ‘sit’ on a surface. Cut them so that the opening is level!
  3. It’s okay if the peppers are tight inside the baking dish, we actually want this to happen, that way they have ‘buddies’ to lean against while they roast with and without stuffing.
  4. Buy your basil no more than 3 days before you plan on making these low carb stuffed peppers. Basil can brown really quickly, so we want to make sure it is nice and fresh!
5 keto stuffed peppers in a baking dish beside a plate with 1 stuffed pepper.

What to serve with Keto Stuffed Peppers

Here are some tasty side dishes that would be perfect to accompany these beautiful low carb stuffed peppers:

This Low Carb Broccoli Salad with Bacon, Cheddar and Kale will be your new best friend. It pairs great with a ton of dishes and is completely guilt free!
Broccoli Salad

Here are some other recipes you might like:

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6 keto stuffed peppers in a baking dish, ready to be served.

Easy Keto Stuffed Peppers with Beef, Chorizo & Basil

Packed with flavour, these Keto Stuffed Peppers are loaded with ground beef, chorizo, basil, parmesan cheese and more. They are delicious and easy to make!
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 peppers
Author: Aleta

Ingredients

  • 6 small/medium bell peppers
  • 2 tbsp avocado oil divided
  • ¼ cup onion finely diced
  • 2 cloves garlic
  • 1 pinch dehydrated red pepper flakes
  • ½ lb ground beef
  • 100 g mild Italian sausage – about 1 sausage link or spicy if you prefer
  • 1 x 398 ml organic diced tomatoes
  • 2 tbsp organic tomato paste
  • ¼ c parmesan freshly grated
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 8-10 leaves fresh basil
  • 1 cup mozzarella

Instructions

Equipment Needed

Directions

  • Heat oven to 425° and wash the peppers well with cool water. Chop the top off of each pepper and remove the seeds from inside. Place them inside a 9×7" baking dish and drizzle 1 tbsp avocado oil evenly over the peppers. Roast in the preheated oven for 30 minutes, until the peppers are soft and roasted. While the peppers are roasting, the 'stuffing' can be made.
  • Heat a skillet on medium heat and add 1 tbsp avocado oil. Finely dice the onion, add it to the skillet once the oil is hot and cook until the onion is translucent. Mince the garlic or use a garlic press and add it to the onion along with the red pepper flakes. Stir and cook for 1 minute until fragrant, then add the ground beef and chorizo – for the chorizo, simply squeeze the meat out from the casing into the skillet, then discard the casing.
  • Cook until the beef is no longer pink, then stir in the diced tomatoes, tomato paste, sea salt and black pepper. Chop the basil into thin strips, grate the parmesan cheese and stir both into the beef mixture until everything is thoroughly combined.
  • Use tongs to dump any liquid from inside each pepper, then place back inside the baking dish. Evenly stuff the peppers with the meat sauce and then grate the mozzarella. Divide the mozza evenly between the stuffed peppers, placing the cheese just on top of each.
  • Place the low carb stuffed peppers back in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly. Serve hot and enjoy!

Notes

Expert Tips

  1. Choose peppers that can ‘sit’ on a flat surface without falling over, this will make them easier to work with and easier to serve!
  2. Before removing the tops from the peppers, it’s a good idea to see how they ‘sit’ on a surface. Cut them so that the opening is level!
  3. It’s okay if the peppers are tight inside the baking dish, we actually want this to happen, that way they have ‘buddies’ to lean against while they roast with and without stuffing.
  4. Buy your basil no more than 3 days before you plan on making these low carb stuffed peppers.

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
Deduct fibre from the total carbs to get 9.5 g net carbs per stuffed pepper.

Nutrition

Serving: 1stuffed pepper | Calories: 232kcal | Carbohydrates: 12.5g | Protein: 10.6g | Fat: 15.9g | Fiber: 3g

19 Comments

  1. 5 stars
    Yum — these are so delicious! I love that these stuffed peppers use chorizo. It adds such a layer of depth, and the spice is perfect. Thanks for sharing!

  2. 5 stars
    I love your version of one of my favourite things to eat…I don’t add any beef to mine, just remove the chorizo from the casings, season, stuff, and top with cheese! Thanks for the reminder that I need to try something a little different once in a while.

  3. 5 stars
    I love the use of chorizo in this dish. It packs a lot of flavor and is one of my all time favorite sausages. Thanks for sharing!

  4. 5 stars
    Love easy keto recipes and stuffed peppers look amazing. Can this be made using cheese and cauliflower rice?

  5. 5 stars
    I was going to make stuffed peppers a while back but could not find the recipe that excited me as much. I can officially declare that I am excited now – your recipe looks amazing! Perfect choice of ingredients and very easy instructions!

  6. 5 stars
    These turned out so great, I mixed in some cooked quinoa I had laying around and we loved it!! Thanks!

  7. 5 stars
    I love stuffed peppers and these sound so good! Even better that they are low-carb too! 😀

  8. 5 stars
    Being Italian we are no strangers to stuffed peppers. Love the way you have combined the different meats with tomatoes and paste. I can already smell the aroma of roasted peppers in the oven and how that filling just adds another layer of deliciousness to a naturally sweet smoky ingredient. The topping of cheese is the icing on the cake. Wonderfully ketolicious!

  9. 5 stars
    Yum – delicious. Love stuffed peppers. Would love to try chorizo with it.

  10. 5 stars
    These are so good I may need to make them this week! Love the choice of ingredients for stuffing, and the colors are incredible! Great tip on getting fresh basil no more than 3 days before making the recipe.

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