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prep time
20 min
cook time
35 min
ready time
55 min
Low Carb Cheesy Tofu Stuffed Peppers
This vegetarian Keto recipe is perfect for breakfast or as a main dish at the kitchen table. Large green bell peppers are hollowed out and softened in boiling water. That way, they can really be stuffed. The filling is made with extra firm tofu seasoned with a Tex-Mex-inspired blend. Add lots of cheese and some cilantro and the filling is ready to be stuffed into the peppers. Bake the peppers for a few minutes to get everything warm and the cheese melted before serving them. Each serving is a whole stuffed pepper. If this is a little too much for you, you can enjoy just half a serving. You can also pair a half-serving with a Keto side dish.
More ingredients for Keto vegetarian stuffed peppers
If you’re feeling tired of tofu, there are more ingredients you can add to Keto vegetarian stuffed peppers to keep things interesting. For a “meatier” taste, try vegan-friendly products such as seitan. Going in the other direction, there are many low-carb veggies you can add to the filling of stuffed peppers. Keto vegetables include mushrooms, broccoli, cauliflower, zucchini, spinach, and green beans.
Are bell peppers Keto-friendly?
Bell peppers are one of the most friendly vegetables on the Keto diet because they’re so low in carbs. Green bell peppers have the least amount of carbs. Red, yellow, and orange bell peppers are still Keto-friendly, but they have slightly more carbs. Basically, the sweeter the pepper the more carbs it has.
Meal prepping tips
After letting the stuffed peppers cool down so they’re no longer steaming, it’s best to cut them all in half. Store the open-faced halves in meal prep containers, and keep them in your refrigerator for up to 4 days. You can eat both halves as one serving, or eat just one half with a side dish or on its own for a lighter meal.
Net Carbs
11 g
Fiber
3.9 g
Total Carbs
15.2 g
Protein
25.8 g
Fats
32.9 g
450 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
green bell pepper
2 large - 3" diameter x 3 3/4"
Tofu
14 oz
Salt
0.25 tsp
Black pepper
0.25 tsp
Cumin, ground
0.5 tsp
Paprika
1 tsp
Chili powder
0.5 tsp
Onion powder
0.5 tsp
Garlic powder
0.25 tsp
Avocado oil
2 tbsp
Cheddar cheese
0.25 cup, shredded
Monterey Jack cheese
0.5 cup, shredded
Cilantro
2 tbsp, chopped
Recipe Steps
steps 5
55 min
Step 1
Prepare bell peppers by removing the tops and cores as well as any seeds. Fill a large pot with water and bring it to a boil. Use tongs to submerge each bell pepper in the water, and cook them until they turn dark green. Remove the peppers from the boiling water to cool before they become too soft that they lose their integrity.Step 2
While the peppers are cooling, prepare the tofu by draining it and using paper towels to absorb excess water from the whole block. When the tofu is properly drained, add it to a bowl. Use your fingers to break up the tofu into crumbly bits - you want it comparable to crumbled chorizo. Season the tofu with salt, pepper, cumin, paprika, chili powder, onion powder, and garlic powder.Step 3
Begin heating the avocado oil in a large pan over high heat. When the oil is hot, add all the seasoned tofu to the pan. Toss and cook the tofu until the spices turn golden all over. Break up the tofu as needed into small pieces. Once the tofu is done cooking, leave the pan aside to cool.Step 4
Turn on your oven to preheat to 350 F (180 C) and grab a baking dish just large enough to hold your peppers. Wait for the tofu to cool down before adding shredded cheddar, monterey jack cheese, and chopped cilantro to the pan away from any heat. Stir together to make the filling, then fill each bell pepper until they’re all stuffed.Step 5
Place stuffed peppers in your baking dish, then place the dish in your oven. Bake the peppers for approximately 15 minutes or until the filling is hot throughout and the cheese has melted. It’s optional to add more cheese on top of the peppers and melt it under a broiler. The peppers only need to cool for a few minutes before they can be served.
