Keto Beef and Spinach Stuffed Peppers Recipe is one of those meals that just hits all the right notes — cozy, hearty, and bursting with flavor without packing on the carbs. I love making this recipe when I want something comforting yet healthy, and I know you’ll appreciate how satisfying it is. Whether you’re meal prepping for the week or looking to impress dinner guests with an easy but impressive dish, these stuffed peppers fit the bill perfectly. If you adore bold savory flavors combined with fresh, wholesome ingredients, this recipe is definitely for you.
Jump to:
What Makes This So Good
This Keto Beef and Spinach Stuffed Peppers Recipe shines because it delivers a rich, juicy filling wrapped in sweet, tender bell peppers — every bite is like a mini flavor party. The melty mozzarella on top adds that irresistible cheesy finish that pulls it all together beautifully.
- Big Flavor, Minimal Fuss: Ground beef cooks quickly and pairs perfectly with fresh spinach and herbs for a one-pan wonder.
- Family-Friendly: Its familiar flavors and colorful presentation make it a hit for kids and adults alike.
- Simple Ingredients: You probably already have most of these pantry staples on hand.
- Works Any Night: Whether it’s a busy weeknight or a cozy weekend dinner, it’s an easy fix.
Ingredient Guide
Picking the right ingredients sets you up for success with this Keto Beef and Spinach Stuffed Peppers Recipe. Here’s the scoop on what to look for and how to prep them so your dish turns out just right every time.
- Bell Peppers: Choose large, firm peppers that can stand upright for easy stuffing — colors are up to you, but red and yellow add lovely sweetness.
- Ground Beef: I recommend 80/20 lean-to-fat ratio for juicy, flavorful filling without drying out.
- Fresh Spinach: The fresher, the better—chop it finely so it melds seamlessly into the beef mixture.
- Diced Tomatoes: Go for no-sugar-added canned tomatoes or fresh diced for cleaner flavor and keto-friendly carbs.
- Italian Seasoning: A blend of herbs like oregano and basil amps up the savory depth with minimal effort.
- Mozzarella Cheese: Freshly shredded cheese melts more evenly—avoid pre-shredded to keep that gooey texture.
- Olive Oil: A high-quality extra virgin olive oil adds a subtle richness to jumpstart your sauté.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Keto Beef and Spinach Stuffed Peppers Recipe
Step 1 — Prep & Ready
First, preheat your oven to 375°F (190°C). While it warms up, trim the tops off your bell peppers and scoop out all the seeds and membranes carefully — this creates a nice cavity for the filling and helps the peppers bake evenly. Set them upright in a baking dish so they stay stable. Chop your spinach finely so it mixes beautifully with the beef later. Having all your ingredients chopped and ready makes the cooking process smooth and enjoyable.
Step 2 — Cook with Confidence
Heat the olive oil in a skillet over medium heat, and add the ground beef. Cook it until browned and no longer pink, breaking it up with a spatula as it cooks—it should smell savory and inviting. Don’t forget to drain any excess fat to keep this keto-friendly and not greasy. Next, toss in the chopped spinach, diced tomatoes, Italian seasoning, salt, and pepper. Stir and cook just until the spinach wilts and all the flavors meld together—this aromatic step really builds a juicy, flavorful stuffing you'll love.
Step 3 — Finish & Serve
Spoon the beef and spinach mixture generously into each bell pepper, packing it tight but not overflowing. Sprinkle shredded mozzarella evenly on top of each pepper to create that golden, bubbly crust during baking. Pop them into the oven and bake for about 25-30 minutes, or until the peppers are tender but still hold their shape, and the cheese is irresistibly melted and slightly browned. When you take them out, you’ll notice the cozy aroma and that perfect mix of textures—rich filling hugged by soft pepper and melty cheese—almost too good to wait for! Serve hot and enjoy every bite.
Extra Helpful Tips
I want to make sure your Keto Beef and Spinach Stuffed Peppers Recipe turns out perfectly every time, so here are some handy pro tips I’ve picked up along the way.
- Watch for This Sign: The cheese bubbling and slightly browning on top means your peppers are ready to come out—don’t let them overcook or they’ll get mushy.
- Temperature Trick: If your oven runs hot, tent the dish with foil halfway through baking to prevent excess browning.
- Prep-Ahead Option: You can cook the filling a day ahead and refrigerate it, then stuff and bake the peppers fresh for a quick weeknight dinner.
- Avoid This Common Mistake: Don’t overfill the peppers – it makes baking uneven and can cause the filling to spill out.
Serve & Enjoy
Easy Enhancements
Want to take your Keto Beef and Spinach Stuffed Peppers Recipe up a notch? Add a dollop of sour cream or a drizzle of your favorite low-carb marinara sauce right before serving. Fresh herbs like chopped parsley or basil sprinkled on top add brightness. A pinch of crushed red pepper flakes brings a subtle kick if you like things a little spicy.
Tasty Pairings
This dish pairs beautifully with a simple side salad dressed with olive oil and lemon, or some roasted garlic cauliflower mash for an extra filling keto-combo. For drinks, a sparkling water with a squeeze of fresh lime or an herbal iced tea complements the savory richness perfectly.
Quick Plating Tips
Serve the stuffed peppers on a big, shallow platter with some fresh herb sprigs for color. A light sprinkle of extra shredded cheese or chopped green onions on top adds a pop of texture and freshness. Using contrasting plate colors, like white or slate gray, will showcase those vibrant peppers beautifully.
Store, Freeze & Reheat
Fridge Storage
After cooling, store any leftovers in an airtight container in the fridge for up to 3-4 days. The filling might absorb some moisture and the peppers soften a bit more, but they remain delicious and convenient for reheating.
Freezer Friendly?
Good news — this recipe freezes well! Freeze stuffed peppers individually on a tray, then transfer to a zip-top bag. When thawing, do it overnight in the fridge to keep the texture intact, avoiding sogginess.
Reheat Like New
Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes, covered with foil at first to trap moisture, then uncovered at the end to restore that melty cheese crust. Alternatively, use a microwave on medium power in short bursts to keep the filling tender and juicy.
Keto Beef and Spinach Stuffed Peppers Recipe FAQs
Absolutely! You can swap mozzarella for cheddar, Monterey Jack, or even a crumbled feta for a tangier twist. Just choose a cheese that melts well to keep that creamy texture on top.
Yes! The beef and spinach filling can be made ahead and refrigerated or frozen. Stuff and bake the peppers fresh when you’re ready to eat for the best texture.
Certainly. Just omit the mozzarella cheese or replace it with a dairy-free cheese alternative that melts nicely to keep the dish creamy.
You’ll notice the peppers have softened to a tender bite but still hold their shape, and the cheese on top is bubbly and starting to brown. A fork should easily pierce the pepper walls.
Final Flavor Thoughts
There’s something truly satisfying about this Keto Beef and Spinach Stuffed Peppers Recipe — it’s comforting, full of texture, and so easy to customize. If you try it, I’d love to hear how it went or what fun variations you added! Keep it simple or dream big with your own favorite cheeses and spice blends. And if you enjoyed it as much as I do, don’t forget to share a star rating or drop a comment — it really makes my day to know this dish found a happy place on your table!
Print📖 Recipe
Keto Beef and Spinach Stuffed Peppers Recipe
This Keto Beef and Spinach Stuffed Peppers recipe is a flavorful and nutritious low-carb meal perfect for those following a ketogenic lifestyle. Tender bell peppers are filled with a savory mixture of browned ground beef, fresh spinach, and diced tomatoes, seasoned with Italian herbs, then topped with melted mozzarella cheese and baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed peppers (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 2 cups fresh spinach, chopped
- 1 cup diced tomatoes (no sugar added)
Meat and Dairy
- 1 lb (450g) ground beef
- ½ cup shredded mozzarella cheese
Seasonings and Others
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds carefully to create hollow vessels. Place the peppers upright in a baking dish ready for stuffing.
- Cook the beef mixture: Heat olive oil in a skillet over medium heat. Add ground beef and cook until evenly browned. Drain any excess fat to keep the dish lighter.
- Add vegetables and seasoning: Stir in chopped spinach, diced tomatoes, Italian seasoning, salt, and pepper. Continue cooking until the spinach wilts and the mixture is well combined.
- Stuff the peppers: Spoon the beef and spinach mixture evenly into each bell pepper. Top each with shredded mozzarella cheese to add a creamy, melty finish.
- Bake the peppers: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese has melted and is bubbly.
- Serve: Remove from oven and serve hot for a satisfying keto-friendly meal.
Notes
- Make sure to drain the excess fat from the cooked beef to keep the stuffed peppers from becoming greasy.
- If you prefer spicier peppers, consider using red bell peppers or adding a pinch of crushed red pepper flakes to the beef mixture.
- The recipe can be prepared ahead by stuffing the peppers and refrigerating them until ready to bake.
- To make this dish dairy-free, omit the mozzarella cheese or substitute with a vegan cheese alternative.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Leave a Reply