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A white platter with orange and red bell peppers stuffed with meat and topped with melted mozzarella cheese and one slice of turkey pepperoni and garnished with parsley flakes. The platter sits on a white and black Aztec printed towel with a wooden backdrop.

Low Carb Italian Stuffed Bell Peppers

A delicious and savory blend of Italian seasoned meat, ricotta cheese, mozzarella cheese and pepperoni. 

Course Main Course
Cuisine Italian
Keyword Italian Stuffed Bell Peppers, keto stuffed bell peppers, Low Carb Italian Stuffed Bell Peppers, low carb stuffed bell peppers
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Amy - The Speedy Spatula


  • 2 bell peppers any color
  • 1 lb 93/10 lean ground beef
  • 1/2 cup low fat ricotta cheese
  • 1/4 cup tomato puree
  • 1/2 tsp garlic salt
  • 1/2 tsp Italian seasoning
  • 1 tsp minced onion
  • 4 slices fresh mozzarella cheese
  • 4 slices turkey pepperoni


  1. Preheat oven to 400F. 

  2. Place the beef in a small skillet along with the minced onion and garlic salt and brown. Use a spatula to break the meat apart while browning.

  3. Add the ricotta cheese, tomato puree, and Italian seasoning to the meat and stir well. 

  4. Rinse two bell peppers under  cool water and slice vertically down the middle.

  5. Remove the seeds and membranes, then season the inside of the bell pepper with salt, pepper, and a small drizzle of olive oil. 

  6. Place the bell peppers, cut side up, on a baking sheet and place in the oven for 15-20 minutes to tenderize. 

  7. Remove from the oven, stuff evenly with the meat mixture, then top each pepper with a thin slice of mozzarella cheese and one piece of turkey pepperoni.

  8. Place back in the oven at 350F for 5-10 minutes or until the cheese is melted.

  9. Remove from the oven and enjoy! 

Recipe Notes

Ground turkey can be substituted for the lean ground beef.