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!

This post was originally published on October 25, 2019, and has been updated with fresh content, images and video!

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 gets 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!

Ingredients

Bell Peppers – choose small/medium bell peppers that will sit flat to make it easier to work with. Looking for some more heat? Try stuffing Poblano peppers!

Chorizo – Find ground chorizo at your local grocery store or butcher. Can’t find it ground? Use raw chorizo sausages and remove the ground meat from the casing.

How to make Keto Stuffed Peppers

Prep the Peppers

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

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.

Stuff the peppers

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. Simmer for a couple of minutes and then remove from the heat.

Chop the basil into thin strips, grate the parmesan cheese and stir both into the beef mixture until everything is thoroughly combined.

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 between the peppers as evenly as possible.

Bake

Divide the grated mozzarella 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!

Watch it all go down!

Frequently Asked Questions

Can stuffed peppers be made ahead of time?

Yes, these Keto Stuffed Peppers can be made ahead of time. Get the peppers stuffed and ready to go, cover with tin foil and refrigerate. You’ll want to bake them at 375° for about 30 minutes before uncovering and baking for an additional 15-30 minutes.

What if I can’t find chorizo?

No problem. Italian sausage is a great swap; you can use mild or hot! Alternately, the chorizo can be subbed with extra ground beef.

How can I reheat stuffed peppers?

These Keto Stuffed Peppers can simply be reheated in a microwave until the internal temperature has reached 165°. If you want to reheat using the oven, wrap the dish in tin foil and bake at 375° for 30 minutes, remove the tin foil and then bake for an additional 15-30 minutes, until the internal temperature has reached 165°.

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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!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Canadian, Low Carb

Servings 6 peppers

Calories 232 kcal

Ingredients

  

1x2x3x

• 6 small/medium bell peppers *see note 1
• 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 ground chorizo *see note 2
• 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 *see note 3
• 1 cup mozzarella

Instructions

 

Equipment Needed

• Cutting board & Knife
• 9×7” Baking dish
• Skillet
• Optional – Garlic press
• Cheese Grater
• Tongs

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 *see note 4. 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.
• 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!

Video

Notes

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. Find ground chorizo at your local grocery store or butcher. Can’t find it ground? Use raw chorizo sausages and remove the ground meat from the casing, or use ground Italian sausage instead.
3. Buy your basil no more than 3 days before you plan on making these low carb stuffed peppers.
4. 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.

 

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 pepperCalories: 232kcalCarbohydrates: 12.5gProtein: 10.6gFat: 15.9gFiber: 3g

Keyword keto stuffed peppers, low carb stuffed peppers

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