This delicious stuffed bell peppers is perfect for anyone following a low-carb or ketogenic lifestyle. With only 12g net carbs per serving and 24g of protein, it’s a nutritious and satisfying meal that fits perfectly into your healthy eating plan.
Why You’ll Love This Recipe
This stuffed bell peppers is:
- Low in carbs and keto-friendly
- High in protein to keep you satisfied
- Quick and easy to prepare
- Perfect for meal prep
- Family-friendly and full of flavor
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving)
- Net Carbs: 12g
- Protein: 24g
- Fat: 18g
- Calories: 320
Ingredients
- 4 large bell peppers
- 2-3 cloves garlic, minced
- 2 tbsp olive oil or butter
- Salt and pepper to taste
How to Make Stuffed Bell Peppers
Step-by-Step Instructions:
- Preheat oven to 375°F and prepare baking dish.
- Prepare your vessels (peppers, zucchini, chicken) for stuffing.
- Cook filling ingredients until fully cooked and seasoned.
- Fill each vessel with the prepared mixture.
- Top with cheese if using.
- Bake for 25-35 minutes until vegetables are tender and cheese is melted.
- Let rest 5 minutes before serving.
Tips & Notes
- This stuffed bell peppers recipe is perfect for meal prep – make a double batch!
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- For best results, use fresh ingredients when possible.
- Feel free to adjust seasonings to your taste preference.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. This recipe can also be frozen for up to 3 months – thaw overnight in the refrigerator before reheating.
Serving Suggestions
This stuffed bell peppers pairs beautifully with:
- Cauliflower rice
- Zucchini noodles
- Mixed green salad
- Roasted low-carb vegetables
Enjoy your delicious low-carb stuffed bell peppers!