Low Carb Crockpot Ground Beef Stuffed Peppers

Stuffed peppers are a classic comfort food, and this low-carb crockpot version makes them even easier and healthier! This recipe delivers all the deliciousness without the carb overload, making it perfect for keto, paleo, or anyone looking to reduce their carbohydrate intake. Imagine tender peppers filled with flavorful ground beef, simmered to perfection in your slow cooker. It’s a hearty, satisfying meal that requires minimal effort.

Why Crockpot Stuffed Peppers are a Low-Carb Dream

Traditional stuffed pepper recipes often use rice as a filler, which significantly increases the carbohydrate content. This low-carb adaptation replaces the rice with cauliflower rice or other low-carb alternatives like chopped vegetables, ensuring you can enjoy this family favorite guilt-free.

Using a crockpot offers several advantages. First, it’s incredibly convenient. Simply brown the ground beef, mix the ingredients, stuff the peppers, and let the slow cooker do the rest. Second, the slow cooking process allows the flavors to meld together beautifully, resulting in a richer, more complex taste. Third, it’s a fantastic make-ahead meal. You can prepare the peppers in the morning and come home to a delicious, ready-to-eat dinner.

The Ultimate Low-Carb Ground Beef Stuffed Pepper Recipe

This recipe focuses on maximizing flavor while keeping the carb count down. Feel free to customize it to your liking with your favorite vegetables and spices.

Ingredients:

• 6 bell peppers (various colors), tops removed and seeded
• 1.5 lbs ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 cup cauliflower rice (or finely chopped broccoli or mushrooms)
• 1 cup shredded cheddar cheese (or mozzarella, Monterey Jack)
• 1/2 cup chopped fresh parsley
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon red pepper flakes (for a touch of heat)

Instructions:

1. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

2. Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

3. Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is softened and translucent, about 5 minutes.

4. Combine Ingredients: In a large bowl, combine the browned ground beef mixture, diced tomatoes (undrained), tomato sauce, cauliflower rice (or alternative), half of the shredded cheese, chopped parsley, Italian seasoning, salt, and pepper. Mix well to ensure all ingredients are evenly distributed. If using, add red pepper flakes.

5. Stuff the Peppers: Carefully stuff each bell pepper with the ground beef mixture, packing it in tightly.

6. Arrange in Crockpot: Place the stuffed peppers in the crockpot, standing upright. If needed, trim a small slice off the bottom of the peppers to help them stand straight.

7. Add Remaining Sauce: Pour any remaining tomato sauce over the stuffed peppers.

8. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the peppers are tender and the filling is cooked through.

9. Add Cheese: During the last 30 minutes of cooking, sprinkle the remaining shredded cheese over the tops of the stuffed peppers.

10. Serve: Carefully remove the stuffed peppers from the crockpot and serve hot. Garnish with extra fresh parsley, if desired.

Tips for Perfect Low-Carb Stuffed Peppers

• Choose the Right Peppers: Bell peppers come in various colors, each with a slightly different flavor profile. Red and yellow peppers are sweeter, while green peppers have a slightly more bitter taste. Feel free to use a mix of colors for visual appeal.
• Don’t Overcook: Overcooked peppers can become mushy. Check for doneness by piercing a pepper with a fork; it should be tender but not falling apart.
• Adjust Seasoning: Taste the filling before stuffing the peppers and adjust the seasoning as needed. A pinch of smoked paprika or garlic powder can add extra flavor.
• Make it Vegetarian: Substitute the ground beef with cooked lentils or crumbled tofu for a vegetarian option.
• Add More Vegetables: Incorporate other low-carb vegetables like zucchini, mushrooms, or spinach into the filling for added nutrients and flavor.
• Prevent Soggy Peppers: To prevent soggy peppers, you can lightly roast them in the oven before stuffing them. This will help to remove some of the moisture.
• Spice it Up: For extra heat, add a diced jalapeño or a dash of hot sauce to the filling.
• Freezing Stuffed Peppers: Stuffed peppers freeze well. Allow them to cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. Reheat in the oven or microwave until heated through.

Variations and Customization Options

The beauty of stuffed peppers lies in their versatility. You can easily adapt the recipe to suit your taste preferences and dietary needs.

• Different Meats: Experiment with ground turkey, ground chicken, or Italian sausage instead of ground beef.
• Cauliflower Rice Alternatives: If you’re not a fan of cauliflower rice, try using finely chopped broccoli, mushrooms, or even shredded cabbage.
• Cheese Variations: Use different types of cheese, such as mozzarella, Monterey Jack, pepper jack, or even a sprinkle of Parmesan cheese.
• Sauce Options: While this recipe uses diced tomatoes and tomato sauce, you can also use marinara sauce, salsa, or even a creamy Alfredo sauce for a different flavor profile.
• Toppings: Get creative with your toppings! Consider adding a dollop of sour cream, guacamole, or a sprinkle of chopped cilantro.
• Mediterranean Twist: Add crumbled feta cheese, olives, and sun-dried tomatoes for a Mediterranean-inspired stuffed pepper.

Serving Suggestions and Side Dishes

These low-carb stuffed peppers are a complete meal on their own, but you can also pair them with a variety of side dishes to create a more substantial spread.

• Salads: A simple green salad with a vinaigrette dressing is a refreshing complement to the hearty stuffed peppers.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts are all excellent low-carb side dishes.
• Cauliflower Mash: Creamy cauliflower mash is a delicious and satisfying alternative to mashed potatoes.
• Zucchini Noodles: Sautéed zucchini noodles (zoodles) with garlic and olive oil provide a light and flavorful side dish.
• Avocado: Sliced avocado adds healthy fats and a creamy texture.
• Coleslaw: A classic coleslaw (sugar-free for low carb) offers a contrasting crunch.

Frequently Asked Questions

Q: Can I prepare the stuffed peppers ahead of time?

A: Yes, you can assemble the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours before cooking. This makes them a great option for meal prepping.

Q: Can I freeze the stuffed peppers after they are cooked?

A: Absolutely. Allow the cooked stuffed peppers to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Reheat in the oven or microwave until heated through.

Q: What if I don’t have cauliflower rice?

A: No problem! You can substitute cauliflower rice with other low-carb alternatives like finely chopped broccoli, mushrooms, or even shredded cabbage.

Q: Can I use a different type of cheese?

A: Yes, feel free to use your favorite type of cheese. Cheddar, mozzarella, Monterey Jack, and pepper jack are all great options.

Q: How do I prevent the peppers from becoming soggy in the crockpot?

A: To prevent soggy peppers, you can lightly roast them in the oven before stuffing them. This will help to remove some of the moisture.

Q: Can I make this recipe in the oven instead of the crockpot?

A: Yes, you can bake the stuffed peppers in the oven at 375°F (190°C) for 30-40 minutes, or until the peppers are tender and the filling is cooked through.

Q: What if I don’t have diced tomatoes?

A: Crushed tomatoes, or even just extra tomato sauce can be used as a substitution.