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These keto 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.
Looking for more low carb and keto Mexican-inspired recipe ideas? Give this Easy Keto Pork Carnitas or The BEST Keto Flour Tortillas a try!
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MORE KETO & LOW MEXICAN INSPIRED RECIPES
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, or 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.
INGREDIENTS NEEDED TO MAKE KETO SLOW COOKER MEXICAN STUFFED PEPPERS
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
INGREDIENTS
- 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)
HOW TO MAKE KETO SLOW COOKER MEXICAN STUFFED PEPPERS
STEP 1
Lightly coat the inside of a 6-qt slow cooker with olive or avocado oil spray.
STEP 2
In a large bowl, combine beef, salt, pepper, cauliflower rice, 1 cup of cheese, lime zest and juice, cilantro, and Mexican seasoning blend.
STEP 3
Spoon the filling into each bell pepper cavity.
STEP 4
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.
STEP 5
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.
STEP 6
Serve immediately, drizzled with sour cream, and topped with chopped cilantro leaves, if desired.
FAQS ABOUT KETO SLOW COOKER MEXICAN STUFFED PEPPERS
Don't I need to cook the ground beef before I put it in the stuffed peppers? No, it will be in the slow cooker for a minimum of 2 hours at 200 degrees and cook safely.
Can I freeze the stuffed peppers? 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.
How do I store the leftover stuffed peppers? Store any leftovers in an airtight container in your fridge for up to 4 days.
Last thoughts about Keto Slow Cooker Mexican Stuffed Peppers
I know that being keto can be a pain sometimes, you really do need to plan ahead for meals to keep you from grabbing a burger or pizza on those crazy busy nights.
That is why I am a firm believer in meal prepping whenever you can and this stuffed pepper recipe is one of my go-to meal prep recipes.
You just make the peppers up to the point of going into the slow cooker, then place them in a freezer-safe container with a lid, or a zipper top bag, or even a vacuum seal bag. Place them in the freezer for up to 4 months.
When you are ready to cook the stuffed peppers place them in your fridge overnight to defrost. Then cook them per the recipe instructions. To make sure the peppers are fully cooked, make sure to check the internal temperature with a meat thermometer. The center of the peppers should reach 145 degrees F.
MORE KETO AND LOW CARB SLOW COOKER RECIPES
- Easy Creamy Slow Cooker Green Chile Chicken Tacos
- Slow Cooker Queso Blanco with Salsa Verde
- Homemade Pumpkin Puree (Instant Pot and Slow Cooker Versions)
- 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
These keto 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.
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.
Notes
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
Calories: 406kcalCarbohydrates: 16gProtein: 23gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 93mgSodium: 935mgPotassium: 789mgFiber: 5gSugar: 9gVitamin A: 4389IUVitamin C: 182mgCalcium: 271mgIron: 3mg
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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.