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Low Carb Stuffed Peppers

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Low Carb Stuffed Peppers

These Low Carb Stuffed Peppers are savory and spicy but not too hot. Delicious for an easy weeknight dinner or alternative to pizza. The Paleo Stuffed Peppers are low carb, Paleo, budget friendly and Whole30 friendly.

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Low Carb Stuffed Peppers

When I lived in my apartment in Toronto, I used to make mini low carb stuffed peppers with jalapeño peppers and the meat mixture below.  The low carb stuffed peppers were so hot it was hard to finish a plateful.  I would make extra and eat them for a quick breakfast.  This time around I saw some larger hot peppers at the grocery store that were hot but not to the same degree as jalapeño peppers.  I felt it made a fun dinner.  I didn’t even need a fork and a knife.  I chomped down on the low carb stuffed peppers like a slice of pizza.

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Before baking – Low Carb Stuffed Peppers

Low Carb Stuffed Peppers Ingredients

  • hot peppers
  • onion, diced
  • red pepper, diced
  • green pepper, diced
  • ground pork
  • tomato sauce
  • Salt & pepper
  • + Any extra seasoning (i.e. crushed red pepper for more heat, it depends on how your tomato sauce is seasoned too)

How to Make Low Carb Stuffed Peppers

Preheat the oven to 350 degrees F.

Sauté the onion, red pepper and green pepper on medium heat. Take out of the pan.

Add the pork to the pan and tomato sauce. Cook until the pork is cooked. Add the sautéed veggies back into the pan and season with salt and pepper plus any additional seasoning.

Cut open the hot peppers and take out the seeds. Stuff with the peppers with the pork mixture.

Bake on a baking for 20 minutes.

Serve immediately.

Makes 6 stuffed peppers.

Can I use any peppers for my Low Carb Stuffed Peppers?

Yes, you can use bell peppers, poblano or anything that you love! Keep in mind that if you use a different pepper it will change the taste of the recipe and you might need more or less of the meat mixture.

Can I Make these Low Carb Stuffed Peppers Ahead and Freeze Them and Cook them Later?

I never tested making the Paleo stuffed peppers and freezing them and then baking them later but I feel it would work just fine and make your life easier! Be mindful if you cook them from frozen to add maybe another 15 minutes to your cooking time.

Can I top the Low Carb Stuffed Peppers with Cheese?

To me the stuffed peppers taste a little bit like pizza so why not go the extra step and add some cheese and pepperoni! That sounds so delicious, I’m drooling! I would suggest placing the cheese and additional toppings on when you place them in the oven to bake instead of waiting till later and broiling them.

Can I Use a Different Kind of Meat in My Stuffed Peppers?

Yes! Sausage mix would be amazing! Ground beef would work too! A mixture of ground beef and ground pork would taste fantastic as well!

More Low Carb Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Low Carb Stuffed Peppers Recipe

Yield: 3

Low Carb Stuffed Peppers

Paleo Stuffed Hot Peppers

Easy to make Low Carb Stuffed Peppers for a quick meal that is budget friendly and family friendly. This would be a great weeknight meal that's low carb, Paleo and Whole30 friendly.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 3 long hot peppers
  • 1/2 white onion, diced
  • 1/4 red pepper, diced
  • 1/4 green pepper, diced
  • 1 pound ground pork
  • 1/2 cup tomato sauce
  • sea salt
  • ground pepper

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Sauté the onion, red pepper and green pepper on medium heat. Take out of the pan.
  3. Add the pork to the pan and tomato sauce. Cook until the pork is cooked. Add the sautéed veggies back into the pan and season with salt and pepper plus any additional seasoning.
  4. Cut open the hot peppers and remove the seeds. Stuff with the peppers with the pork mixture.
  5. Bake on a baking for 20 minutes.
  6. Serve immediately.
  7. Makes 6 stuffed peppers.

Nutrition Information:

Yield:

3

Serving Size:

3 Servings

Amount Per Serving: Calories: 255

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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7 Comments

  1. These look great! They also remind me of delicious stuffed peppers that I used to enjoy when I lived in China. I’ll have to try this simple recipe and take a delicious trip back in time.

  2. This is a great idea! I also like the fact that you can replace the pork with chicken or turkey!

  3. My husband asked me to make this for dinner while we’re on the Whole30. I changed a couple things like par-boiled the peppers before stuffing them. I also only used a small green bell pepper, added garlic, a jalapeƱo, and the spices I added were chile powder, coriander, & oregano. These were tasty peppers! Definitely spicy but my husband LOVED these. Thanks for the easy, awesome recipe.

  4. I can’t wait to try these,
    I’m new to gluten free dairy free carb free diet and my partner wants to support me by following the diet too, our fav foods are Mexican so I might put a Mexican twist on this and eat it like a taco (the pepper is a great replacement to Corn base) topped with a little avo and coriander, yum. Thanks for the great recipes.

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