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These Keto Slow Cooker Mexican Stuffed Peppers are the perfect set-it-and-forget-it dinner for Taco Tuesday or any day. Cheesy and delicious, they are low-carb and gluten-free.
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I am so happy to be bringing you this Keto Slow Cooker Mexican Stuffed Peppers recipe!
Stuffed peppers are one of those dishes that I think I have loved my whole life. Even as a kid, this was one of those meals I really looked forward to.
Once I got older, and really into cooking, I started playing with what to stuff the peppers with. Switching up the traditional Italian-inspired flavor that most stuffed pepper recipes use for Greek, Cajun, etc.
Then I went low carb and realized that one of my favorite cuisines, Mexican, was pretty problematic when it came to keeping those carb counts low.
When you are keto tacos and enchiladas and tostadas are pretty much off the menu if you are looking to eat the traditional recipes.
So, that was when I decided that my old standby fave, the stuffed pepper, was going to take on a low-carb Mexican makeover.
It really wasn't that difficult to do. I just swapped out the packaged taco seasoning for a homemade one that doesn't have hidden carbs or tons of weird ingredients, used cauliflower rice in place of the traditional white rice, added some tasty homemade salsa, and of course, topped it all with cheese.
What else could make them even better?
How about the hands-off approach? Let's cook them in the slow cooker, and to make it even easier, NO browning ground beef or sauteeing anything!
Yup, I liked that idea a LOT!
The result is a tasty taco Tuesday idea that is ridiculously easy to make and fits nicely into your low-carb and gluten-free lifestyle.
Jump to:
🥘Ingredients
These are the ingredients necessary to make Keto Slow Cooker Mexican Stuffed Peppers.
- Grass-fed ground beef
- Pink sea salt
- Fresh cracked black pepper
- Riced cauliflower
- Lime,
- Salsa (homemade or store-bought)
- Fresh cilantro
- Mexican seasoning blend
- Cheddar cheese
- Bell peppers
- Sour cream (optional)
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Keto Slow Cooker Mexican Stuffed Peppers. You will find the full directions in the recipe card at the bottom of the post.
In a large bowl, combine beef, salt, pepper, cauliflower rice, 1 cup of cheese, lime zest and juice, cilantro, Mexican seasoning blend, and the salsa.
Spoon the filling into each bell pepper cavity.
Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
Uncover and top with the remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
Substitutions
- Ground Beef - instead of ground beef you can use ground pork, ground chicken, or even a ground meat substitute.
- Cheese - I use a Mexican cheese blend but you can use whatever cheese or mix of cheeses you prefer. Cheddar, Monterey jack, pepper jack, etc.
🍽Equipment
This is the equipment you will need to make Keto Slow Cooker Mexican Stuffed Peppers; a slow cooker, a medium or large mixing bowl, measuring cups and spoons, and a silicone or wooden spoon.
Storage
Store the leftover Keto Slow Cooker Mexican Stuffed Pepper in an airtight container in the refrigerator for up to 4 days.
You can freeze the Keto Slow Cooker Mexican Stuffed Peppers for up to 4 months.
💭Top tip
This Keto Slow Cooker Mexican Stuffed Peppers recipe is a fabulous meal prep recipe too. Place the peppers into a freezer-safe container instead of the slow cooker and freeze for up to 4 months. When you are ready to make the peppers place them in the refrigerator overnight to thaw, then cook them per the recipe instructions.
You can double-check that the peppers have properly cooked by using a meat thermometer to make sure the inside of the peppers reaches 145 degrees F.
FAQ about Keto Slow Cooker Mexican Stuffed Peppers
No, it will be in the slow cooker for a minimum of 2 hours at 200 degrees and cook safely.
Yes, I have used this as a meal prep meal and it works perfectly. Just freeze the peppers in an airtight freezer-safe container. The day before you are ready to cook the peppers take them out of the freezer and leave them in your refrigerator overnight. Then cook them per the instructions. You can double-check that the peppers have properly cooked by using a meat thermometer to make sure the inside of the peppers reaches 145 degrees F.
Store any leftovers in an airtight container in your fridge for up to 4 days.
More Keto & Low Carb Mexican Inspired Recipes
- Easy Creamy Slow Cooker Green Chile Chicken Tacos
- Slow Cooker Queso Blanco with Salsa Verde
- Easy Keto Pork Carnitas
- Low Carb Taco Casserole In The Slow Cooker Or Instant Pot
- Keto Chicken Bowls Southwest Style
- Slow Cooker Queso Smothered Chicken
Keto Slow Cooker Mexican Stuffed Peppers
Equipment
Ingredients
- 1 pound ground beef
- 1 teaspoon pink salt
- 1/2 teaspoon cracked black pepper
- 2 cups riced cauliflower
- 1 lime zested and juiced
- 1 cup salsa
- 1/4 cup fresh cilantro leaves chopped, plus more for garnish
- 2 tablespoons Mexican seasoning blend
- 6 ounces cheddar cheese shredded and divided
- 6 large bell peppers tops cut, stemmed, and seeded
- 1/2 cup sour cream (optional)
Instructions
- Lightly coat the inside of a 6-quart slow cooker with olive or avocado oil spray.
- In a large bowl, combine beef, salt, pepper, cauliflower rice, 1 cup of cheese, lime zest and juice, salsa, cilantro, and Mexican seasoning blend.
- Spoon the filling into each bell pepper cavity.
- Place peppers into the slow cooker. Cover and cook on low heat for 3-4 hours or high for 2-3 hours, or until the peppers are tender and the beef is cooked through.
- Uncover and top with remaining 1/2 cup cheese. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese has melted.
- Serve immediately, drizzled with sour cream, and topped with chopped cilantro leaves, if desired.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
If you like this recipe please leave a comment!
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Kelsey
You failed to mention when the salsa goes in... I recommend adding this note to the instructions for future users!
bobbiskozykitchen
Thank you for catching that. I have edited the recipe to reflect that in step 2.
Leah Germany
Absolutely LOVED this recipe. I used ground chicken, a cauliflower rice vegetable medley and left out the salsa just because that’s what I had/didn’t have on hand. They were incredibly delicious. This recipe is now on my favorite recipes list and will definitely be making these again!