Stuffed Bell Peppers with Ground Beef and Cream Cheese
Why This Is Strictly Keto
Traditional stuffed peppers rely on rice as the filler — this version replaces it entirely with cream cheese, which binds the beef filling and adds richness without any starch. No rice, no breadcrumbs, just protein, fat, and vegetables.
Ingredients
- 6 bell peppers (green peppers have the fewest carbs, but any color works)
- 1.5 lbs (680g) ground beef
- 8 oz (225g) full-fat cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (or a mix of cumin, chili powder, paprika, salt)
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- Sour cream, for serving (optional)
Instructions
Preheat oven to 350°F (175°C). Slice the tops off the bell peppers and remove seeds and membranes. Place in a baking dish.
Brown the beef: In a large skillet over medium heat, cook the ground beef with the diced onion and garlic until browned, about 6–8 minutes. Drain excess fat if needed.
Season: Stir in taco seasoning, salt, and pepper. Cook for 1 more minute to toast the spices.
Add cream cheese: Reduce heat to low. Add the softened cream cheese to the skillet and stir until fully melted and combined into the meat mixture.
Fold in cheese: Remove from heat and stir in half of the shredded cheddar.
Stuff the peppers: Spoon the beef and cheese mixture evenly into each bell pepper, packing it gently.
Top and bake: Sprinkle the remaining cheddar over the tops. Bake for 25–30 minutes until the peppers are tender and the cheese is melted and golden.
Serve: Garnish with fresh cilantro or parsley. Serve with a dollop of sour cream if desired.
Nutritional Info (per pepper, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~390 kcal | 28g | 24g | 6g |
Tips
- Green bell peppers have the lowest carb count if you’re tracking closely; red and yellow are slightly sweeter and a touch higher in carbs.
- Pre-baking the empty peppers for 10 minutes before stuffing helps them soften faster and reduces overall bake time.
- These freeze and reheat very well — perfect for meal prep.
