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There are certain meals that instantly make a kitchen feel warm and inviting. You know the kind — the aroma fills the room, the colors are vibrant, and everyone seems to wander in asking what’s cooking.
For me, stuffed bell peppers have always been one of those meals.
Growing up, stuffed peppers were a classic comfort dinner. They were hearty, colorful, and satisfying, usually filled with rice, meat, and spices. The only problem is that traditional stuffed pepper recipes rely heavily on rice or breadcrumbs — ingredients that don’t exactly fit into a keto lifestyle.
When I started cooking keto recipes more seriously, I wanted to recreate that comforting experience without the carbs. After a few experiments in the kitchen, I discovered something even better.
Instead of rice, the filling becomes creamy, rich, and incredibly flavorful thanks to cream cheese, seasoned meat, and melted cheese.
The result is these Keto Cream Cheese Stuffed Bell Peppers — a dinner that feels indulgent, comforting, and satisfying while still staying low carb.
The bell peppers become slightly tender in the oven, the filling turns creamy and savory, and the melted cheese on top creates that irresistible golden finish.
It’s the kind of meal that looks impressive but is actually simple enough for a weeknight dinner.
If you’re looking for a keto dinner that feels hearty, colorful, and comforting without the carb overload, this recipe might just become one of your new favorites.
Why You’ll Love This Recipe
This recipe checks all the boxes for a satisfying keto meal.
- 🫑 Colorful and visually beautiful dinner
- 🧀 Creamy, cheesy filling that’s incredibly satisfying
- 🍖 High-protein meal that keeps you full
- ⏱ Simple and easy weeknight recipe
- 🥑 Low carb and keto-friendly
- 🍽 Perfect for meal prep or leftovers
It’s comfort food that fits beautifully into a keto lifestyle.
My Personal Experience
The first time I made these stuffed peppers, I was actually trying to solve a problem: how to make stuffed peppers without rice.
I had bell peppers sitting in the fridge and cream cheese that needed to be used, so I decided to experiment.
The idea sounded simple — combine seasoned meat with cream cheese and bake it inside the peppers.
But when they came out of the oven, I knew immediately that this recipe was a keeper.
The peppers were tender, the filling was creamy and rich, and the melted cheese on top tied everything together.
Even better, the leftovers tasted amazing the next day.
Now these peppers are one of my favorite keto dinners because they’re easy, comforting, and surprisingly satisfying.
Required Equipment
Baking Dish
A baking dish holds the peppers upright while they cook and helps them bake evenly.
Skillet
Used to cook the meat filling before stuffing the peppers.
Knife & Cutting Board
Essential for slicing peppers and preparing ingredients.
Mixing Bowl
Used for combining the creamy filling ingredients.
Ingredients & Substitutions
Bell Peppers
4 large bell peppers
Bell peppers act as the edible bowl that holds the filling.
They add color, sweetness, and texture.
Substitutions:
- poblano peppers
- mini bell peppers
- zucchini boats
Meat Filling
1 lb ground beef
Provides protein and savory flavor.
Substitutions:
- ground chicken
- ground turkey
- ground sausage (no added sugar)
Creamy Base
4 oz cream cheese
Creates the creamy texture that replaces rice.
½ cup shredded cheddar cheese
Adds richness and melts beautifully.
Substitutions:
- mozzarella
- Monterey Jack
- Colby cheese
Flavor Ingredients
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp cumin
- salt and pepper to taste
How to Make Keto Cream Cheese Stuffed Bell Peppers
Prepare the Peppers
Preheat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds.
Place them upright in a baking dish.
Cook the Meat
Heat a skillet over medium heat.
Add the ground beef and cook until browned.
Break the meat apart while cooking.
Add Aromatics
Add diced onion and garlic to the skillet.
Cook for about 3–4 minutes until fragrant.
Add Cream Cheese
Lower the heat and stir in the cream cheese.
Mix until the cheese melts and coats the meat mixture.
Stuff the Peppers
Spoon the creamy meat filling into each pepper.
Fill them generously.
Add Cheese
Sprinkle shredded cheese on top of each stuffed pepper.
Bake
Bake for 25–30 minutes until the peppers are tender and the cheese is melted.
Rest and Serve
Let the peppers rest for 5 minutes before serving.
Common Mistakes to Avoid
Overcooking the peppers
Bake just until tender.
Using watery filling
Drain excess grease from the meat.
Not seasoning enough
Season generously for best flavor.
Pro Tips for Best Results
- Use red or yellow peppers for sweetness
- Pre-bake peppers for 5 minutes if you like them softer
- Add extra cheese for a golden crust
- Let the peppers rest before serving
Keto Benefits of Bell Peppers
Bell peppers are naturally low in carbohydrates and rich in vitamins, especially vitamin C. They add color, flavor, and texture to keto meals without significantly increasing the carb count.
Variations You Can Try
Mexican Version
Add taco seasoning and cilantro.
Italian Version
Add marinara sauce and mozzarella.
Spicy Version
Add diced jalapeños.
Chicken Version
Use shredded chicken instead of beef.
Tips for This Recipe
These peppers reheat beautifully, making them excellent for meal prep.
Optional Additions
- chopped bacon substitute (turkey bacon)
- diced mushrooms
- chopped spinach
- fresh parsley
Serving Ideas
Serve these stuffed peppers with:
- cauliflower rice
- keto salad
- roasted vegetables
- avocado slices
Storage Recommendations
Refrigerator
Store in airtight container for 4 days.
Freezer
Freeze for up to 2 months.
Reheating
Reheat in oven at 350°F or microwave.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, it works great.
Are bell peppers keto friendly?
Yes, in moderate portions.
Can I make these ahead of time?
Yes, assemble and refrigerate before baking.
Can I freeze stuffed peppers?
Yes, freeze before or after baking.
Can I make this dairy free?
Use dairy-free cream cheese and cheese alternatives.
Nutritional Breakdown (Per Serving)
Calories: 380
Protein: 28g
Fat: 27g
Total Carbs: 7g
Fiber: 2g
Net Carbs: 5g
Recipe Snapshot
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 380
Keto Cream Cheese Stuffed Bell Peppers Recipe
Ingredients
- bell peppers – 4
- ground beef – 1 lb
- cream cheese – 4 oz
- shredded cheddar – ½ cup
- onion – 1 small
- garlic – 2 cloves
Instructions
- Begin by preheating your oven to 375°F (190°C) so it reaches the proper temperature before baking. While the oven is heating, lightly grease a baking dish with a small amount of oil or butter. This helps prevent the peppers from sticking and makes serving easier later.
- Wash the bell peppers under cool water and dry them with a towel. Using a sharp knife, carefully slice the tops off each pepper. Remove the seeds and the white inner membranes from inside the peppers. If needed, trim a tiny slice from the bottom so the peppers can sit upright in the baking dish without tipping over.
- Place a large skillet over medium heat and add the ground beef. Cook the beef for about 5–7 minutes, using a spatula to break it apart into small crumbles as it browns. Continue cooking until the meat is fully cooked and no longer pink.
- Add the diced onion and minced garlic to the skillet with the cooked beef. Stir everything together and cook for another 3–4 minutes until the onion softens and becomes slightly translucent. This step builds flavor and gives the filling a savory aroma.
- Reduce the heat slightly and add the cream cheese to the skillet. Stir continuously as the cream cheese melts into the meat mixture. Keep mixing until the filling becomes creamy, smooth, and evenly combined with the beef and onions.
- Carefully spoon the creamy beef mixture into each prepared bell pepper. Fill the peppers generously, pressing the filling down gently with the back of the spoon so each pepper is well packed.
- Sprinkle shredded cheese evenly over the top of each stuffed pepper. Make sure the cheese covers the filling so it melts into a golden, bubbly layer during baking.
- Arrange the stuffed peppers upright in the prepared baking dish and place them in the preheated oven. Bake for 25–30 minutes, or until the peppers become tender and the cheese on top is fully melted and lightly golden. Once done, remove the dish from the oven and allow the peppers to rest for a few minutes before serving.
