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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 easy to make for a meal to impress your family and friends!

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

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

All ingredients used in this Keto Stuffed Peppers recipe.

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.

Baking dish with the 6 bell 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.

Cast iron skillet with cooked meat.

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.

Cast iron skillet with the stuffing all ready to go.

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.

A baking dish with 6 stuffed peppers.

Bake

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

A baking dish with 6 Keto Stuffed Peppers, ready for the oven.

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!

A baking dish with 6 Keto Stuffed Peppers, fresh from the oven.

Watch the whole thing 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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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!
4.93 from 13 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 *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

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!

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 pepper | Calories: 232kcal | Carbohydrates: 12.5g | Protein: 10.6g | Fat: 15.9g | Fiber: 3g | Net Carbs: 9.5g
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21 Comments

  1. 4 stars
    I used half of a bell pepper for each serving to decrease carbs. Can these be frozen? Also used meat mixture with green cabbage leaves to make a lasagna.

    • Hi Kathy, that’s a great idea using only half a pepper to reduce carbs. I have not tried freezing them before but I have heard of people doing it with success 🙂

  2. 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.

  3. 5 stars
    Yum – delicious. Love stuffed peppers. Would love to try chorizo with it.

  4. 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!

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

  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 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!

  8. 5 stars
    Love easy keto recipes and stuffed peppers look amazing. Can this be made using cheese and cauliflower rice?

  9. 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!

  10. 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.

  11. 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!

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