Keto Chipotle Beef & Cheddar Stuffed Peppers

About This Recipe

Smoky, cheesy, and done in 30! These chipotle beef & cheddar stuffed peppers are a comfort-food classic reimagined for low-carb living. Juicy 80/20 beef, melty cheddar, and a cool avocado-lime crema make a craveable keto dinner the whole table will love.

Ingredients

For the peppers

• 2 large bell peppers, halved and deseeded
• 1 tbsp olive oil
• 1.25 lb (565 g) 80/20 ground beef
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine sea salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste (no sugar added)
• 2 cups riced cauliflower
• 1 1/2 cups shredded cheddar cheese, divided
• Chopped cilantro or green onion, for garnish (optional)

For the avocado-lime crema

• 1/2 ripe avocado
• 1/3 cup sour cream
• Juice of 1/2 lime
• Pinch of salt
• Water to thin, as needed

Instructions

1. Preheat the oven to 400°F (200°C). Halve and deseed the bell peppers. Brush cut sides with olive oil, season with salt and pepper, and roast cut-side up for 10 minutes to soften.
2. Make the filling: In a large skillet over medium-high heat, brown the ground beef for 5–7 minutes, breaking it up. Season with chipotle powder, cumin, garlic powder, onion powder, salt, and black pepper.
3. Stir in tomato paste and riced cauliflower. Cook 3–4 minutes until the cauliflower is tender and most moisture cooks off.
4. Reduce heat to low and fold in 3/4 cup shredded cheddar (about half) until melty and the mixture holds together.
5. Fill the roasted pepper halves with the beef mixture. Top with the remaining 3/4 cup shredded cheddar.
6. Bake 10–12 minutes, until the cheese is bubbly and lightly browned.
7. Meanwhile, mash avocado with sour cream, lime juice, and a pinch of salt. Thin with a splash of water until drizzleable.
8. Serve the stuffed peppers hot, drizzled with avocado crema and garnished with cilantro or green onion.

Keto Focus

Uses riced cauliflower instead of rice with no added sugar. Higher-fat 80/20 beef and cheddar boost satiety while keeping carbs minimal—about 6 g net carbs per serving.

Nutrition Facts (per serving)

• Calories: 673
• Protein: 36 g
• Fat: 55 g
• Total Carbs: 9.6 g
• Fiber: 3.5 g
• Net Carbs: 6.1 g

Tips & Variations

• Protein swaps: Ground turkey, chicken, or chorizo work well; adjust fat with a splash of olive oil if using lean meat.
• Cheese options: Try Monterey Jack or pepper jack for extra melt and spice.
• Veggie boost: Stir in diced mushrooms or chopped spinach with the cauliflower rice.
• Spice control: Use 1/2 tsp chipotle for mild; add a pinch of smoked paprika for smoky flavor without heat.
• Air fryer finish: Melt and brown the cheese at 400°F (200°C) for 6–8 minutes.
• Make-ahead: Assemble up to 2 days in advance; bake just before serving. Leftovers keep 3–4 days in the fridge.
• Serve with: Cauliflower rice, a simple green salad, or roasted zucchini for a complete low-carb plate.