Low Carb Plant Based Stuffed Bell Peppers

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    1 h 15 min

  • ready time

    ready time

    1 h 25 min

Low Carb Plant Based Stuffed Bell Peppers

Add this plant-based Keto dinner recipe to your meal prep rotation! Don’t let looks fool you; there are a ton of veggies packed into each pepper. So much so, you may or may not need any side dish to complete your dinner plate. Brightly colored peppers are boiled until soft, that way they can hold more stuffing. Your plant-based filling is made with zucchini, onion, cauliflower, cabbage, and mushrooms, all seasoned together in a large pan. What ties the meal together at the end is a rich drizzle of extra virgin olive oil, which will add even more flavor to the filling. The peppers in this recipe are topped with hemp seeds and parsley, but you can add your own toppings. Try sunflower seeds, crushed walnuts, red pepper flakes, sesame seeds, or nutritional yeast.

Green, yellow, red, or orange?

Does it matter which bell peppers you use? In a small way, yes. Some bell peppers, depending on their color, can have more carbs. Basically, the lighter the color, the sweeter the pepper. However, all bell peppers are considered low-carb and all are acceptable on the Keto diet.

What other vegetables can I use?

If you want to substitute one of the filling ingredients or simply add some more, feel free to use more low-carb vegetables! If you like more crunchy textures, mix fresh shredded lettuce or chopped spinach into the filling. Thin-sliced celery and riced broccoli can also work here. If there’s a veggie you love that you know would taste great in a stuffed pepper, let other users know in the comment section!

Side dish recommendations

If you’re following a plant-based Keto diet, you may feel stuck on what side dishes to use. Trust that this is actually a very filling dish, and you don’t need to add much else. Instead of adding a lot more to your plate, try some marinated tofu.

  • Net Carbs

    14 g

  • Fiber

    7.7 g

  • Total Carbs

    22.3 g

  • Protein

    6.5 g

  • Fats

    24.4 g

306 cals

Low Carb Plant Based Stuffed Bell Peppers

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini

    Zucchini

    6 oz

  • Brown mushrooms

    Brown mushrooms

    4 oz

  • Yellow onion

    Yellow onion

    1.5 oz

  • Cauliflower

    Cauliflower

    6 oz

  • Cabbage, green, raw

    Cabbage, green, raw

    4 oz

  • Olive Oil

    Olive Oil

    2 tbsp

  • Salt

    Salt

    0.5 tsp

  • Black pepper

    Black pepper

    0.5 tsp

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Cumin, ground

    Cumin, ground

    0.75 tsp

  • Oregano, dried

    Oregano, dried

    0.75 tsp

  • Thyme, dried

    Thyme, dried

    0.25 tsp

  • Red pepper

    Red pepper

    2 medium - 2 1/2" diameter x 2 3/4"

  • Extra virgin olive oil

    Extra virgin olive oil

    4 tsp

Recipe Steps

steps 6

1 h 25 min

  • Step 1

    Use a cheese grater to shred the vegetables finely. Use the large holes on your grater to shred the zucchini, mushrooms, and onion. Use the same grater to rice raw cauliflower. Using a knife, thin-slice the cabbage. Add and mix all these ingredients in a bowl.
    Step 1
  • Step 2

    Douse the mixing bowl with olive oil and mix the ingredients to coat them in the oil. Heat a large skillet on high heat. When the skillet is hot, add the oiled vegetables. Season the skillet with salt, pepper, garlic powder, cumin, oregano, and thyme.
    Step 2
  • Step 3

    Cook the ingredients down for 10 minutes or so until the cabbage is transparent and all the veggies are very cooked down and soft. Leave the cooked vegetable filling aside to cool for later. Prepare bell pepper by slicing off the tops and removing the stems and seeds from the centers.
    Step 3
  • Step 4

    Fill a pot with water and bring to a boil. Add the bell peppers to the boiling water, and boil them for at least 10 minutes or until the peppers are soft. Drain the water and leave the bell peppers to cool for 5-10 minutes.
    Step 4
  • Step 5

    Turn on an oven to preheat to 350 F (180C). Place the soft bell peppers in a glass baking dish, and use a pair of tongs to fill the peppers with the vegetable filling. Once the peppers are filled, cover the dish with aluminum foil and bake for a minimum of 45 minutes. You can bake for longer to roast and soften the peppers even more.
    Step 5
  • Step 6

    For serving drizzle 2 teaspoons of extra virgin olive oil over each stuffed pepper. Our peppers are topped with hemp seeds and dried parsley. Add your own toppings at your discretion.
    Step 6