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Keto Ground Beef and Spinach Stuffed Peppers - Simple, Satisfying, and Low-Carb

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4 large): Red, yellow, or orange are sweeter, but green works too.
  • Ground beef (1 pound/450 g): Use 80–90% lean for a juicy filling.
  • Fresh spinach (4 packed cups) or frozen (10 oz): Adds nutrients and volume without carbs.
  • Onion (1 small), finely diced: For depth and sweetness.
  • Garlic (3 cloves), minced: Essential flavor.
  • Tomato paste (2 tablespoons): Rich, concentrated tomato note without extra carbs.
  • Diced tomatoes (1/2 cup), drained well: Optional, but adds juiciness and acidity.
  • Italian seasoning (1 teaspoon): Or a mix of dried oregano, basil, and thyme.
  • Smoked paprika (1/2 teaspoon): Adds warmth and a hint of smokiness.
  • Red pepper flakes (1/4 teaspoon): Optional heat.
  • Shredded mozzarella (1 cup): For melting on top; you can mix in some cheddar or provolone.
  • Grated Parmesan (1/4 cup): Savory punch.
  • Olive oil (1–2 tablespoons): For sautéing.
  • Salt and black pepper: Season to taste.
  • Fresh parsley or basil, chopped (2 tablespoons): For finishing.

Method
 

  1. Prep the peppers: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. If they wobble, shave a thin slice off the bottom to help them stand. Place in a baking dish.
  2. Soften the peppers (optional but recommended): Brush or drizzle with a bit of olive oil and a pinch of salt. Bake uncovered for 10–12 minutes to get a head start on tenderness. Set aside.
  3. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds, until fragrant.
  4. Brown the beef: Add ground beef, breaking it up with a spatula. Season with salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes. Cook until browned with no pink remaining, about 5–7 minutes. Drain excess fat if needed.
  5. Add tomato elements: Stir in tomato paste and cook 1 minute to caramelize slightly. Add drained diced tomatoes and simmer 2–3 minutes to thicken.
  6. Wilt the spinach: Add fresh spinach in batches, tossing until wilted, 1–2 minutes. If using frozen spinach, thaw and squeeze out excess water first, then stir in to warm through.
  7. Cheesy finish: Off the heat, fold in half the mozzarella and all the Parmesan. Taste and adjust salt and pepper.
  8. Fill the peppers: Spoon the beef-spinach mixture into each pepper, mounding slightly. Top with remaining mozzarella.
  9. Bake: Return to the oven and bake 15–20 minutes, until the peppers are tender and the cheese is melted and golden in spots.
  10. Garnish and serve: Let cool for 5 minutes. Sprinkle with chopped parsley or basil. Serve warm.