Cheesy Keto Italian Stuffed Peppers with Cauliflower Rice

These Keto Italian Stuffed Peppers are bursting with the savory goodness of Italian cheeses, ground chicken, cauliflower rice, and a robust tomato sauce. They also align with a low-carb ketogenic diet (you'll seriously never know!). These peppers are the perfect combination of indulgent taste and keto-friendly ingredients, making them an ideal choice for a wholesome family meal.

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My journey with stuffed peppers has been full of delicious experiments, from wild rice fillings to quinoa blends. (Which are all delicious by the way!)

Now, as we embrace lower-carb meals, I've created a nourishing and flavorful bell pepper recipe that's truly to die for!

This delicious recipe strikes the perfect balance of Italian flavors, marrying them with the lightness of a low-carb meal.

Some of my other low-carb crowd-pleasing dishes to try are bacon ranch keto chicken and cauliflower rice casserole, keto spinach artichoke chicken casserole, and keto BBQ chicken casserole.

If you're following a keto diet, our clean keto meal plan and guide will support your low-carb journey.

And here's a tip: Instead of using aluminum foil, which many traditional stuffed pepper recipes recommend, we employ a couple of clever techniques to achieve that perfectly melted cheese and tender bell pepper without the unwanted addition of aluminum to your food.

As you prepare to create this easy dinner, take a moment to set some healthy intentions.

For guidance on making those intentions impactful, check out our guide: How to Manifest with Intentions and Affirmations.

Ingredients

Bell Peppers: To brighten your dish, opt for a mix of red, green, and orange peppers. Green bell peppers have the lowest carbs. However, the other colors are only slightly higher. Organic is best.

Marinara Sauce: It's best to make your own, or reach for a jar of organic, no-sugar-added marinara sauce to keep things keto.

Parmesan Cheese: Grating your parmesan cheese from a block can enhance the flavor and avoid the added starches found in pre-shredded varieties.

Mozzarella Cheese: As with parmesan, block mozzarella cheese, preferably organic, shredded fresh at home, melts beautifully and tastes better.

Substitutions and Variations

Bell Peppers: If you fancy a different presentation, slice large bell peppers into halves to create open-faced boats brimming with filling. This makes for easier eating and can also be a different way to serve it to guests.

Rice Substitute: Swap out cauliflower rice with broccoli rice- or if you aren't full keto, try quinoa or wild rice!

Ricotta Layers: Instead of mixing ricotta into the meat mixture, try layering it lasagna-style for a varied texture that allows you to experience the creamy cheese in distinct, luscious bites.

How to Make Keto Italian Stuffed Peppers

Step 1: Preheat oven to 375°F. Boil a large pot of water over medium-high heat. Take the whole peppers and neatly slice off their tops, set aside. Scoop out the insides creating hollow bell pepper shells. Boil for 3-5 minutes, just enough to soften. Carefully remove, and set them upside down on a towel to drain off excess moisture.

Step 2: Saute chopped onions and garlic in avocado oil in a large skillet over medium heat for 1-2 min. Crumble the ground meat into the skillet, letting it cook and brown evenly.

Step 3: Into the same frying pan, add the cauliflower rice, diced tomatoes, marinara sauce, Italian seasoning, and crushed red pepper flakes. Stir the meat sauce, letting everything cook together for 5-7 minutes. Once off the heat, let it cool just a tad then gently fold in the ricotta.

Step 4: Stuff the peppers. In a large baking dish, take the bell pepper shells and spoon the meat mixture into each.

Step 5: It’s time to bring on the cheese. Cover the tops of the stuffed peppers with Parmesan and mozzarella

Step 6: Slide the peppers into your preheated oven. Let them bake peacefully for 20 minutes. Then, place the tops of the bell peppers back on top. Bake for 10 minutes more.

Step 7: Let the peppers rest for a few moments. Just before serving, garnish each pepper with a sprinkle of fresh basil. Enjoy!

Hint: When using canned tomatoes for your stuffing, make sure to drain off any excess liquid to keep the filling from becoming too watery. Always opt for organic tomatoes in BPA-free cans to ensure the best quality and benefits for your delicious dish.

Recipe FAQ's

More Keto Recipes

Looking for other keto recipes like this? Try these:

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Recipe

Cheesy Keto Italian Stuffed Peppers with Cauliflower Rice

Natalie Perry

Savor Keto Italian Stuffed Bell Peppers: ground chicken, cauliflower rice, and 3 cheeses in marinara-filled peppers. Low-carb, deliciously Italian.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 484 kcal

Equipment

• ▢
  Large pot
• ▢
  large skillet
• ▢
  Casserole dish or cooking sheet

Ingredients

  

1x2x3x

• ▢ 4 bell peppers any color
• ▢ 1 pound ground chicken
• ▢ 2 cups cauliflower rice
• ▢ ½ cup onions diced
• ▢ 2 cloves garlic minced
• ▢ 1 ½ cups marinara sauce choose a low-sugar, keto-friendly variety
• ▢ ¾ cup diced tomatoes fresh or canned without added sugars
• ▢ 1 cup ricotta cheese
• ▢ ¼ cup Parmesan cheese freshly grated
• ▢ ½ cup mozzarella cheese shredded
• ▢ 2 tablespoons avocado oil
• ▢ 1 teaspoon Italian seasoning
• ▢ ½ teaspoon crushed red pepper flakes optional, for added heat
• ▢ Salt and pepper to taste
• ▢ basil leaves freshly minced for garnish

Get Recipe Ingredients

Instructions

 

• Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil. Cut the tops off the bell peppers, saving the tops, and remove seeds and membranes. Blanch the peppers in boiling water for 3-5 minutes to soften. Remove and drain upside down on a towel.
• Cook Chicken Mixture: Heat the avocado oil in a large skillet over medium heat. Add the onions and garlic, cooking until soft and fragrant. Add the ground chicken, breaking it apart. Cook until browned and no longer pink. Season with salt and pepper.
• Add Cauliflower Rice, Tomatoes, Marinara, and Seasonings: Stir in the cauliflower rice, diced tomatoes, marinara sauce, Italian seasoning, and crushed red pepper flakes into the skillet with the chicken mixture. Cook for 5-7 minutes, until the cauliflower rice is tender and the mixture has absorbed the flavors. Remove from heat and cool slightly before gently folding in the ricotta cheese.
• Stuff the Peppers: Fill each blanched bell pepper with the chicken and cauliflower mixture. Place them on a casserole dish or cooking sheet.
• Top with Cheeses: Sprinkle with Parmesan cheese, then cover with shredded mozzarella cheese.
• Bake: Bake in the preheated oven for 20 minutes. Then, place the saved pepper tops on each pepper and continue baking for the last 10 minutes, or until the cheese is bubbly and golden, and the peppers are heated through.
• Garnish and Serve: Let the peppers cool slightly, then garnish with fresh basil leaves. Serve warm.

Video

Notes

*If using canned tomatoes, be sure to drain the excess liquid before adding to the mixture.

* Opt for organic cheese blocks and shred them yourself to avoid added starches.

*I recommend avoiding aluminum foil. Instead, use a baking dish or sheet, cover the peppers with their tops while baking, and monitor the baking process.

Note: Nutrition facts may vary depending on brands.

Nutrition

Calories: 484kcalCarbohydrates: 21gProtein: 37gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 144mgSodium: 782mgPotassium: 1568mgFiber: 7gSugar: 11gVitamin A: 4679IUVitamin C: 203mgCalcium: 349mgIron: 4mg

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