Stuffed Pepper Bake

We are on week two of the KETO lifestyle and stuffed peppers are on the menu. Top yours with any type of cheese (yes cheese!) you like for a deliciously rich dinner the whole family will love! For a leaner version for those non keto cooks, try using ground turkey or chicken or half and half with beef 🙂

Stuffed Pepper Bake (makes 6 servings or 1/2 pepper stuffed):

2 lb Extra Lean Ground Beef

1 tbsp coconut oil
1 cup onion, chopped
1 cup mushrooms, chopped

3 cloves garlic, diced

4 medium sized green peppers, de seeded and halved
1 tsp onion powder

1 tsp garlic powder
1 tsp cumin seed
1 tsp ground coriander
1 tsp chili powder
1 tsp chili flakes
1 tsp pepper

2 tsp salt (or more to taste)

1 tbsp Worchestershire Sauce
1 tbsp balsamic vinegar

1 cup canned crushed tomatoes

1 cup grated white cheddar cheese (we used Kraft)

1) Preheat oven to 375 degrees. In a casserole dish, put the halved peppers open half up, sprinkle with salt and pepper and bake for 20 mins (until just starting to soften). Once done, take them out and pour excess water out of the peppers and set aside.

2) Meanwhile, in a large pan heat the coconut oil over medium high heat. Add in the onions and garlic and saute for 5 mins or until softened. Add in the beef and break up/brown. Add all spices/herbs as well as salt and pepper. Stir in the mushrooms once the beef is browned. 

3) Add in the tomatoes, Worchestershire and balsamic vinegar. Reduce heat to medium low and simmer for 20 mins or until cooked to your liking. Season additionally if you choose then scoop into the casserole dish of pepper halves. Top with grated cheese and bake for 15 mins to finish cooking the peppers and to melt the cheese. Take them out and serve in bowls! Feel free to top with sour cream, Greek Yogurt or parsley leaves for even more flavour 🙂

Macronutrient Breakdown (per serving=1/2 a pepper stuffed):



Carbohydrates-15g (10g net carbs)


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