Stuffed bell peppers (or sweet peppers) are one of those dishes that are perfect if you meal prep. You cook a whole bunch of them at once, they can last for days, and you never get enough of them!
This simple dish requires just a couple of ingredients. It is rather basic, yet so delicious, and if you like to play in the kitchen, you can add various ingredients to make it more interesting.
You can choose whichever bell pepper you prefer. They are all anti-inflammatory and excellent sources of vitamins A and C, potassium, and fiber. They are considered low-carb fruit, the green variety being slightly lower in carbs than the red or orange one (4 g vs. 6 g total carbs). I prefer green or yellow-ish ones, but you can choose whichever you like, it will taste more-less the same.
For the stuffing, you can use a variety of meats. My choice is 50-50 ground beef and ground pork, sometimes 100% ground beef. At times, I add some bacon or use Italian sausage. You can add some other veggies to the stuffing as well. Stuffed bell peppers can taste amazing with some eggplant, tomato, or cauliflower added to the stuffing.
If you don’t have time to prepare marinara sauce from scratch, you can find some keto-friendly store-bought options. Alternatively, you can use a simple tomato sauce with no sugar added.
If you like spicy food, check out my Beef & Walnuts Stuffed Dried Chiles recipe, they are equally delicious.