I’ve never had an interest in stuffed peppers – they just never sounded all that delicious to me. But when experimenting with the glorious uses of pork rinds and pork rind crumbs as a breadcrumb alternative, I decided to make this tried-and-true Italian standby.

I stayed pretty true to the way traditional stuffed peppers are made with keto-friendly subs. I opt for red or yellow peppers as the vessel versus green peppers. Green pepper have a bitter taste that I don’t love while red and yellow peppers have a sweetness that is further enhanced when baked. If you want a more subtle base for the delicious filling, certainly go for a green pepper. The result will be cozy, comforting, and yummy regardless!

Keto Stuffed Bell Peppers

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Ingredients

  • 2 medium bell peppers any color you prefer, we like red and yellow
  • 1 tbsp good quality olive oil
  • 1/4 cup sweet onion chopped
  • 1 clove garlic minced
  • 1/2 pound 85/15 ground beef
  • 2 slices bacon no-sugar-added. cooked and diced
  • 1 small tomato diced
  • 1 tsp italian seasoning
  • 2 tbsp marinara sauce we like Rao's
  • 1/2 cup crumbled pork rinds
  • 1/4 cup mozzarella cheese shredded
  • 1/4 cup pepper jack cheese shredded

Instructions

  • Preheat oven to 375℉ degrees.
  • Cut tops off bell peppers and deseed. Set aside.
  • In a large skillet or cast iron over medium heat, heat olive oil and then sauté onion and garlic until transparent, about 3 - 5 minutes.
  • Add beef to the skillet and cook until browned. Add bacon, tomato and Italian seasoning and combine. Stir in marinara sauce and crumbled pork rinds.
  • Stuff each pepper with half of meat mixture and stand peppers upright in a baking dish with at least 1 - 2 inch sides. Bake for 45 minutes.
  • Remove baking dish from and sprinkle cheeses evenly among peppers.
  • Switch oven to broil and place dish back in. Broil 5 minutes until cheese is melted and deliciously bubbly.