Keto Stuffed Peppers [Low Carb, Gluten Free]

Keto Stuffed Peppers

Have a craving for keto stuffed peppers? You’re in luck! This keto poblano pepper recipe is just what the doctor ordered. Stuffed with flavorful pork or beef seasoned to perfection, the roasted poblanos add just the right amount of spiciness. 🔥If you prefer a more mellow stuffed pepper, this recipe works great for bell peppers as well!

Keto Stuffed Peppers

Whether you’re on the hunt for new keto recipes or just learning how to do the keto diet, you may be trying to figure out what type of foods work best. The main factor when looking at which foods will support ketosis is carbohydrate count, not necessarily fats (contrary to popular belief).

Carb restriction drives ketosis, so choosing low carb ingredients is essential for a keto stuffed peppers recipe. You can use poblano peppers or bell peppers to stuff, based on your preference or what you have on hand. The stuffing is versatile and can be adjusted to taste as well. Various cooked meats, chopped vegetables, eggs, and cheese would all work great in keto stuffed peppers.

We’ve used ground pork or beef, but shredded or chopped chicken would be wonderful as well. Scrambling eggs in place of meat or simply cracking an egg into a pepper would make a great vegetarian option. Diced mushrooms are put to good use in this keto stuffed peppers recipe, but riced cauliflower, shredded zucchini, cooked turnips, or eggplant would be excellent swaps. Use our recipe for inspiration and feel free to go wild and get creative!  

Carbs in Peppers

Are poblano peppers keto friendly?

“Keto-friendly” just means that something is low enough in carbs that a reasonable serving size would still be conducive to ketosis. To reach and stay in ketosis, most people have a carb tolerance at or below 50 grams of daily carbs (~25g net). That means poblano peppers can definitely be keto-friendly.

Poblano Pepper Net Carbs

At only 4.64g total carbs per 100g, poblano peppers definitely fit the low carb bill. There are 1.7g of fiber in this same amount, giving poblano pepper net carbs of 2.94g.

One poblano pepper weighs approximately 64g, yielding just 2.97g total carbs, 1.09g fiber, and 1.88g net carbs. 

Poblano Pepper Net Carbs: 1.88g per pepper

Are bell peppers keto friendly?

Again, bell peppers are low in carbs and therefore keto-friendly.  

Low Carb Stuffed Peppers

Bell Pepper Net Carbs

In 100g of a sweet, red bell pepper there are 6.03g total carbs, 2.1g fiber, and 3.93g net carbs. One large bell pepper weighs about 164g (of which you would be using half per stuffed pepper), with 9.89g total carbs, 3.4g fiber, and 6.49g net carbs. 

Bell Pepper Net Carbs: 3.25g per ½ pepper 

How to Make Keto Stuffed Peppers

First, you will want to roast the peppers. This is optional if you choose to use bell peppers, but a good idea if you are using poblano. Roasting allows you to remove the tough outer skin easily.

A quick and easy way to roast the peppers is broiling on high for about 6 to 8 minutes, flipping the peppers at the halfway point. Pop the peppers in a zipper-lock bag until cool to the touch, the easily peel the skin away and discard. Cut a slit in the poblano and carefully remove the seeds or chop the bell pepper in half and do the same.

Keto Stuffed Peppers Ground Beef or Pork

Brown the pork or ground beef for the keto stuffed peppers, discard grease, then mix in the seasoning. We use tomato paste, cumin, chili powder, onion, and salt mixed with water. Bring this all to a boil, then let the meat absorb the flavoring while the excess water cooks off. 

Mix in your mushrooms or veggies of choice, then stuff the peppers and place on a baking dish. Pop the keto stuffed peppers in the oven for 10 to 15 minutes and garnish with crema, cotija, or cilantro to serve.  

Keto Dinner

How to Store Keto Stuffed Peppers

If you have leftover low carb stuffed peppers, you will want to place them in an airtight container and refrigerate for up to 7 days. 

If you are making the keto stuffed peppers ahead of time to freeze, place in a freezer-safe bag or container instead of baking them after they are filled with stuffing for best results. Don’t add crema, sour cream, or cheese toppings before freezing. 

Instead, freeze the keto stuffed peppers and thaw in the refrigerator the day of baking or evening prior. Bake for 10 to 15 minutes in the oven at 400 degrees F and garnish as desired once you are ready to serve. Stuffed peppers can feel a bit labor-intensive on a busy night, so it’s definitely nice to have the freezer meal option!

More Keto Poblano Peppers & Spicy Keto Recipes:

Spicy Chicken Sausage Recipe

Poblano Pepper Soup

Spicy Chicken Meatballs Recipe

Spicy Halibut Soup

Poblano Beef Bake

Low Carb Oyster Recipe

Poblano Chicken Stew

Keto Stuffed Peppers

Keto Stuffed Peppers

Look no further for your new favorite weeknight dinner. These keto stuffed peppers are sure to wow your taste buds. The best part? They’re low carb!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Main Course, Meal Prep
Cuisine: American, Tex-Mex
Special Diet: Keto, Low Carb
Servings: 4 servings
Calories: 346.4kcal
Author: Tasha Metcalf

Ingredients

  • 4 poblano peppers or bell peppers for less spicy option
  • 1 pound pork ground (or beef)
  • 1 tbsp tomato paste
  • 1 tbsp cumin ground
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1/4 tsp salt or to taste
  • 1 cup water
  • 1/2 cup mushroom caps diced
  • 2 tbsp crema for garnish, or cotija cheese
  • 1/4 cup cilantro

Instructions

  • Set broiler to high.
  • Place peppers on sheet pan and broil for 3 to 4 minutes on each side. Remove from oven and place in plastic zipper-locked bag.
  • Adjust oven temperature to 400 degrees F.
  • Once peppers are cool to touch, peel skins off peppers.
  • Carefully place a slit lengthwise along peppers and remove seeds from within.
  • Brown pork in a skillet over medium heat. Carefully pour off excess grease.
  • Add tomato paste, cumin, chili powder, onion powder, salt, and water to skillet. Bring to a boil, the drop to a simmer to cook off excess water.
  • Remove skillet from heat and stir in mushrooms.
  • Carefully stuff mixture into the hollowed out peppers and place on a lightly greased baking dish. Bake for 10 to 15 minutes.
  • Serve garnished with crema and cilantro.

Notes

Note: If using bell peppers, you can skip steps 1-4. Broiling and peeling bell peppers are optional! Instead, cut the bell pepper in half lengthwise in lieu of slit and proceed to step 5.
 
Serving Size = 1 stuffed Pepper
 
NET CARBS = 3.46g
Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.

Nutrition

Serving: 185g | Calories: 346.4kcal | Carbohydrates: 5.5g | Protein: 20.6g | Fat: 26.8g | Saturated Fat: 10.3g | Polyunsaturated Fat: 2.43g | Monounsaturated Fat: 11g | Cholesterol: 87.98mg | Sodium: 278.39mg | Potassium: 552.01mg | Fiber: 2g | Sugar: 2.1g | Vitamin A: 800IU | Vitamin C: 54.5mg | Calcium: 100mg | Iron: 2.9mg
Tried this recipe?Mention @KETOGASM or tag #ketogasm!
Peppers Net Carbs

2 Comments

  • 5 stars
    I tried it and it was so good !! I think I will cook this one more often. I used red bell peppers and it was still spicy and tasty ! I will try the beef version next time !

    • Thank you, Anna!

      So glad you enjoyed the recipe and are experimenting with different options! This recipe is really so versatile. Ground beef or pork is great as the stuffing, but really you can use any other meat that you might have on hand—-ground or shredded chicken, turkey, buffalo, etc.

      Using red bell peppers adds a nice sweet flavor that’s a bit milder than the poblanos. Great option when you want a good balance of sweet and spicy.

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