Keto Vegan Stuffed Bell Peppers

Do you have to be a vegan to enjoy a stuffed bell pepper? Of course not! While this is a great recipe for vegans and vegetarians, eating a plant based meal is a good way for anyone on the keto diet to save their protein intake for another meal. Protein should be kept under 30% of your daily macros, and those protein grams add up fast! If you want to add to these bell peppers, try including crushed nuts, seeds, or cheese (for the non-vegans).

Jessica L.

Net Carbs

5.2 g
Fiber

1.6 g
Total Carbs

6.9 g
Protein

1.7 g
Fats

7.1 g

92 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Cauliflower Rice

2 ounce
Zucchini, Raw

2 ounce
Spinach

1-½ ounce
Olive Oil

3 teaspoon
Salt

½ teaspoon
Black Pepper, Ground

¼ teaspoon
Garlic, Powder

¼ teaspoon
Onion Powder

¼ teaspoon
Basil, Dried

1 teaspoon
Parsley, Dried

1 teaspoon
Orange Bell Pepper

11 ounce
Olive Oil

3 teaspoon
Salt

½ teaspoon
Black Pepper, Ground

¼ teaspoon

Step 1

Preheat an oven to 350 degrees. In a bowl, combine your cauliflower rice with finely chopped zucchini and spinach, as well as the first amounts of olive oil, salt, and pepper; the garlic powder; the basil; the parsley; and the onion powder. Set this aside for later.
Step 2

Prep 2 bell peppers by removing the tops and seeds. Slice both peppers in half so you have 4 pieces. Arrange them in a baking dish sprayed with pan spray.
Step 3

Drizzle the second amount of olive oil over the bell peppers, and sprinkle the second amount of salt and pepper over them as well.
Step 4

Fill all 4 bell pepper halves with the vegetable filling. You can pack them densely, since the vegetables will wilt as they cook.
Step 5

Bake the bell peppers for 45 minutes and enjoy hot! At your discretion, you may add a layer of cheese to melt over the peppers.

Keto Vegan Stuffed Bell Peppers

Ingredients

Recipe Steps

Explore More Recipes

Comments 1