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Keto Stuffed Bellpeppers Recipe

A low carb keto friendly meal, easy to vary, makes four or five servings.


  • 4 or 5 nice sized peppers, preferably flat on the bottom, pepper should be able to stand on its own when served on a flat surface.
  • 1/2 lb of ground beef
  • 1/2 lb of ground sausage
  • precooked bacon bits
  • a metric assload of cheese
  • a chopped onion
  • a cup or two of sliced mushrooms
  • usual meat seasonings (parsley, black pepper, red pepper, papricka, garlic salt, onion powder, a dash of salt)
  • two cups of spaghetti sauce
  • a pot (with a lid)


  • preheat oven to 350
  • In a pot on the stove brown the sausage and ground beef together.
  • Throw in your seasoning, mushrooms and onions. Give everything a good stir, allow the veggies to absorb the grease as the meat cooks.
  • While the mixture cooks slice the top of your bellpeppers off, with a spoon empy out all the seeds and white stuff inside, rinse any left over seeds away.
  • After the meat is thoroughly browned and the onions and mushrooms are kinda carmalized turn off the heat.
  • After the mixture has had time to cool a little bit drain the excess grease away.
  • Mix bacon bits, cheese and spaghetti sauce into your filling. consistency should be thick and cheesey.
  • Stuff the mixture into your hollowed out bellpeppers.
  • Put your raw stuffed peppers in a covered oven safe container (I reuse my stainless steel pot and glass lid, some use tinfoil and a baking dish) and stick it in your oven for an hour.

Side note: The leftovers for this dish are usually better the next day, as the bellpepper has time to absorb the juices.