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Keto Chili Stuffed Peppers - A Cozy, Low-Carb Comfort Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 large bell peppers (any color), tops removed and seeds discarded
  • 1 lb (450 g) ground beef or turkey
  • 1 tbsp avocado oil or olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup finely chopped mushrooms (optional, for extra bulk)
  • 1 cup riced cauliflower (fresh or frozen)
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 tbsp tomato paste
  • 1/2 cup beef broth (low-sodium)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, to taste)
  • 1/2 tsp dried oregano
  • Salt and black pepper, to taste
  • 1–1 1/2 cups shredded cheddar or Monterey Jack cheese
  • Fresh cilantro or green onions, chopped (for garnish)
  • Sour cream or plain Greek yogurt (optional, for serving)

Method
 

  1. Prep the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and trim the bottoms if needed so they stand upright. Place them in a baking dish.
  2. Par-bake the peppers: Drizzle a little oil inside each pepper and season with a pinch of salt. Bake for 10–12 minutes to soften slightly. This prevents crunchy peppers later.
  3. Brown the meat: While peppers bake, heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
  4. Sauté aromatics and veggies: Add onion and garlic to the skillet. Cook 2–3 minutes until softened and fragrant. Stir in mushrooms and cauliflower rice. Cook 4–5 minutes to reduce moisture.
  5. Build the chili base: Add diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, cayenne, and oregano. Season with salt and pepper. Stir well to combine.
  6. Simmer: Let the mixture simmer 8–10 minutes, stirring occasionally, until thickened. You want a hearty, scoopable filling, not watery.
  7. Taste and adjust: Taste the chili and adjust salt, pepper, and spices. If you want more heat, add a pinch more cayenne or chili powder.
  8. Stuff the peppers: Spoon the hot chili mixture into each par-baked pepper, packing it down slightly. Fill to just below the rim.
  9. Top with cheese: Sprinkle cheese evenly over each pepper. Cover the baking dish with foil, tenting it slightly to avoid sticking to the cheese.
  10. Bake: Bake covered for 15 minutes, then uncover and bake another 10–12 minutes, until peppers are tender and cheese is bubbly and lightly golden.
  11. Garnish and serve: Let the peppers rest 5 minutes. Top with chopped cilantro or green onions. Add a dollop of sour cream if you like. Serve warm.