Stuffed Bell Peppers
Stuffed Bell Peppers
Stuffed Bell Peppers
Stuffed Bell Peppers
Stuffed Bell Peppers


5 bigger or 6 smaller bell peppers
500 g ground meat
1 onion, medium size
5 tbsp marinara, homemade
fresh basil or parsley
pepper & salt
I love stuffed veggies, and stuffed bell peppers are quite often on my table. You can have lunch for days after a few hours of cooking!


1.Use a large pan to saute diced onions over some olive oil or butter. Keep on sauteing until it softens, than add ground meat and marinara sauce and let it cook on medium heat until it changes color.
2.Add herbs and spices (if you are using any) to the sauteed meat. Mix everything until it is evenly combined and united. Let it cook for a while longer (5 min)
3.While your stuffing is sauteing, hollow the bell peppers and remove extra seeds.
4.Once the stuffing is ready, use a teaspoon and start stuffing peppers.
5.When you have all your peppers filled with meat place them into the pot
6.Put a lid on the pot, not fully covering it. Liquids from the pot should partly evaporate, so the lid should not fully cover the pot.
7.The peppers should cook for about 90 minutes in the pot, and, additionally (but optionally) for another 30 minutes in the oven.
8.If you don't have oven-friendly pot, carefully transfer the peppers into the casserole. You can grate some cheese on top, and cover the casserole with aluminum foil.
9.10 minutes before you remove the casserole from the oven, take the foil off and let it finish with cooking.
10.After you take the peppers out of the oven, let them cool for a while and serve them with a spoon of Greek yogurt or some feta cheese.

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.


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