Low Carb Stuffed Peppers
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.
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.
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
- Low Carb Coconut Battered Shrimp
- Low Carb Tortillas
- Low Carb Chili Doritos
- Low Carb Fall Off the Bone Ribs
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
Low Carb Stuffed 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.
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
- 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 remove the seeds. Stuff with the peppers with the pork mixture.
- Bake on a baking for 20 minutes.
- Serve immediately.
- Makes 6 stuffed peppers.
Nutrition Information:
Yield:
3Serving Size:
3 ServingsAmount Per Serving: Calories: 255
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
