recipes

Ground Beef Stuffed Bell Pepper

A hearty, low-carb dinner featuring seasoned ground beef and cheese stuffed into a tender bell pepper. Perfect for keto meal prep.

Prep time: 10 mins Cook time: 20-25 mins Total time: 30-35 mins Servings: 1 Calories: ~500 cals/serving Net carbs: 4g net carbs/serving

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About The Recipe

This classic stuffed bell pepper is reimagined for a keto lifestyle. Packed with seasoned ground beef, melted cheese, and topped with butter, it’s a complete meal in one beautiful pepper. The macro balance makes it perfect for low-carb, high-fat meal plans.

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Ingredients

• 1/2 large bell pepper (any color - about 3g carbs)
• 4 oz ground beef (0g carbs, 22g protein, 16g fat)
• 1 oz cream cheese (1g carbs, 2g protein, 10g fat)
• 1 oz cheddar cheese (0g carbs, 7g protein, 9g fat)
• 1 tablespoon butter (0g carbs, 0g protein, 11g fat)
• Salt and pepper to taste

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Shopping List

Produce

• 1 large bell pepper (you’ll use half)

Meat

• 4 oz ground beef (preferably 80/20 for higher fat content)

Dairy

• 1 oz cream cheese (about 2 tablespoons)
• 1 oz cheddar cheese (shredded or cubed)
• 1 tablespoon butter

Spices

• Salt (to taste)
• Black pepper (to taste)

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Instructions

1. Preheat oven to 375°F (190°C).

2. Cook ground beef. In a pan, cook the 4 oz of ground beef until completely browned. Season with salt and pepper to taste. Drain excess fat if desired (though keeping some adds to the fat macros for keto).

3. Mix in cream cheese. While the beef is still hot, stir in 1 oz of cream cheese until it’s melted and well incorporated into the beef mixture.

4. Stuff the bell pepper. Cut the bell pepper in half lengthwise and remove seeds and membranes. Fill the pepper half generously with the beef and cream cheese mixture.

5. Top with cheddar cheese. Place the cheddar cheese on top of the stuffed pepper mixture.

6. Bake. Place the stuffed pepper on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the pepper is tender and the cheese is melted and bubbly.

7. Serve. Remove from oven and top with 1 tablespoon of melted butter drizzled over the top. Serve hot.

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Nutrition Information

Per Serving (entire recipe):

• Calories: ~500 cals
• Net Carbs: 4g
• Protein: 32g
• Fat: 46g

Macro Breakdown:

• Bell pepper (1/2): 3g carbs, 1g protein, 0g fat
• Ground beef (4 oz): 0g carbs, 22g protein, 16g fat
• Cream cheese (1 oz): 1g carbs, 2g protein, 10g fat
• Cheddar cheese (1 oz): 0g carbs, 7g protein, 9g fat
• Butter (1 tbsp): 0g carbs, 0g protein, 11g fat

Total: 4g carbs, 32g protein, 46g fat

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Notes

• Red, yellow, or orange peppers are slightly sweeter than green peppers
• Can be made ahead and reheated - great for meal prep
• For extra flavor, add garlic powder, onion powder, or taco seasoning to the beef
• If you prefer a softer pepper, blanch it in boiling water for 3-4 minutes before stuffing
• This recipe hits the perfect keto macros with high fat and moderate protein
• Can double or triple the recipe for meal prep throughout the week
• Leftovers store well in the fridge for up to 4 days