Keto Stuffed Peppers are the perfect answer to low-carb comfort food cravings. These vibrant bell peppers are packed with creamy shredded chicken, tender broccoli, smoky bacon, and gooey melted cheese—flavors that make you forget it’s keto. I created this recipe on a chilly afternoon with my kids helping in the kitchen, and it’s been a hit ever since. With only a handful of simple ingredients, this dish delivers a warm, filling meal that’s both family-approved and meal-prep friendly. Whether you’re new to keto or a seasoned low-carb cook, this stuffed pepper recipe won’t disappoint.
Table of Contents
A Family Favorite with a Keto Twist
Why I Created These Keto Stuffed Peppers
Keto Stuffed Peppers were born out of a real mom moment. It was one of those chaotic evenings—I had leftover shredded chicken, a half bottle of ranch, and three lonely bell peppers in the fridge. My kids were helping me prep lunchboxes with a batch of Keto Lunchables, and inspiration struck. I wanted something warm, creamy, and hearty—without breaking my carb limit for the day.
As I mixed chicken with ranch, tossed in broccoli, and added crumbled bacon, I knew I had a winner. After stuffing that mixture into roasted peppers and topping it with melted cheese, the result was magic. My husband went back for seconds, and even my picky eater cleaned her plate. That’s when I knew I had to share this recipe on Simply Taster.
Now it’s become a staple on our weekly menu, along with reader favorites like the Chicken Bacon Ranch Potato Bake—another satisfying comfort food made low-carb.
What Makes This Recipe So Popular with Keto Cooks
Keto Stuffed Peppers work so well because they tick all the keto boxes: high in protein, low in carbs, loaded with flavor. The bell peppers give the dish a colorful, nutrient-rich base. The filling—creamy chicken, crisp broccoli, savory bacon—melts together into something irresistibly good.
Plus, it’s endlessly adaptable. Swap in leftover rotisserie chicken, change the cheese, or use frozen broccoli in a pinch. You can even prep the filling in advance, making this an ideal dish for meal preppers and busy families alike.
Keto Stuffed Peppers
Ingredients
Method
- 1. Preheat your oven to 400°F (200°C).
- 2. Slice off the tops of the bell peppers and remove the seeds.
- 3. Rub the peppers with olive oil and place them upright in a baking dish. Roast for 15 minutes to soften.
- 4. In a large bowl, mix the shredded chicken, chopped broccoli, ranch dressing, crumbled bacon, and ⅔ of the shredded cheese. Add salt and pepper to taste.
- 5. Remove the peppers from the oven and fill them generously with the chicken mixture.
- 6. Sprinkle the remaining cheese on top of each stuffed pepper.
- 7. Bake for another 15 minutes, or until the cheese is golden and bubbly.
- 8. Garnish with chopped green onions before serving. Enjoy!
Nutrition
Notes
- You can prep the filling up to 2 days in advance and store it in the fridge.
- Monterey Jack can be swapped with cheddar or mozzarella.
- These stuffed peppers freeze well—just thaw overnight and reheat in the oven.
- Add jalapeños for a spicy twist.
Tried this recipe?
Let us know how it was!I’ve even served it with a side of High Protein Chocolate Mousse for a full, keto-friendly dinner that feels indulgent from start to finish.
Ingredients & How to Make These Stuffed Peppers
What You’ll Need to Make Keto Stuffed Peppers
This recipe uses simple, everyday ingredients you likely already have in your fridge. The magic is in how they come together. Here’s what you’ll need to serve two hungry adults or four smaller portions.
| Ingredient | Quantity |
|---|---|
| Yellow Bell Pepper | 1 |
| Red Bell Pepper | 1 |
| Orange Bell Pepper | 1 |
| Shredded Chicken | 2 cups |
| Chopped Broccoli Florets | 1 cup |
| Ranch Dressing | 1/2 cup |
| Cooked Bacon, Crumbled | 4 slices |
| Olive Oil | 1 tbsp |
| Shredded Monterey Jack Cheese | 1 cup |
| Green Onions | 1/4 cup |
How to Make Keto Stuffed Peppers
This delicious dinner comes together in under 30 minutes and requires minimal prep. Here’s exactly how to bring it to life in your kitchen:
- Start with the oven: Preheat to 400°F (200°C) so it’s hot and ready for roasting.
- Prep the peppers: Slice off the tops and scoop out the seeds. This creates the perfect pocket for your creamy filling.
- Roast for flavor: Lightly coat the inside and outside of each bell pepper with olive oil. Arrange them upright in a baking dish and roast for 15 minutes. This softens the peppers just enough and enhances their natural sweetness.
- Mix the filling: While the peppers are roasting, grab a large mixing bowl. Add the shredded chicken, chopped broccoli florets, ranch dressing, crispy bacon bits, and two-thirds of the shredded Monterey Jack cheese. Season with salt and black pepper, then mix until everything is evenly coated and creamy.
- Stuff generously: Take the peppers out of the oven and carefully spoon the filling into each one. Don’t be shy—pack them full.
- Top and bake again: Once the peppers are generously filled, top each one with the remaining shredded cheese. This final layer adds a rich, melty finish that ties all the flavors together. Carefully slide the baking dish back into the oven and let it bake for another 15 minutes. You’ll know it’s ready when the cheese turns perfectly melted, golden at the edges, and irresistibly bubbly on top—just the way comfort food should look coming out of the oven.
- Finish with flair: Once out of the oven, sprinkle with freshly chopped green onions. Let cool slightly before serving.
These peppers are delicious on their own, but even better when paired with something light like a crisp salad—or if you’re craving a sweet balance, try a slice of Keto Cottage Cheese Cheesecake. For a full keto-friendly dinner lineup, we also love serving it with a chilled No-Bake Protein Cheesecake on the side.
Why These Stuffed Peppers Are Perfect for Keto
Balanced Macros That Support Your Low-Carb Lifestyle
When it comes to keto, balance matters—and these Keto Stuffed Peppers check every nutritional box. Each stuffed pepper is packed with protein from shredded chicken, healthy fats from ranch dressing and cheese, and fiber from broccoli and bell peppers. With virtually no processed ingredients, this is clean keto comfort food at its finest.
What makes this recipe even more special is how satisfying it feels without spiking your carbs. The natural sweetness of the bell peppers adds a gentle burst of flavor without tipping your carbs over the edge. There’s no need for breadcrumbs, grains, or heavy fillers—just clean, satisfying ingredients that deliver pure taste and steady energy.
If you’ve been cycling through the same few recipes, this dish is a great way to shake up your routine. We love pairing it with sides like the Keto Cottage Cheese Flatbread or even a Cottage Cheese Pizza Bowl for a complete, low-carb dinner that doesn’t feel restrictive.
Protein-Packed for Sustained Energy and Cravings Control
One of the challenges of eating keto is keeping your meals exciting without sacrificing protein goals. That’s where this recipe shines. Each serving offers a generous amount of lean protein—perfect post-workout or as a weeknight dinner that keeps you full.
Thanks to the Monterey Jack cheese and ranch, you’re also getting the creamy texture and rich flavor that make this dish feel indulgent, without the added sugar or starch. For those looking to build muscle or simply avoid the afternoon crash, these stuffed peppers provide long-lasting energy and keep cravings in check.
Many readers who tried this recipe also love the Protein Brownies with Greek Yogurt for dessert—because staying on track should still taste amazing.
Serving Ideas, Variations & How to Store Them Right
Delicious Ways to Serve These Keto Stuffed Peppers
These Keto Stuffed Peppers are a full meal on their own—but they also pair beautifully with light keto sides or small-batch desserts. If you’re hosting or meal-prepping, here are a few of our go-to combinations:
- Serve with a crisp side salad and a drizzle of olive oil and lemon.
- Pair it with a slice of Keto Cottage Cheese Flatbread to soak up the cheesy ranch goodness.
- For a sweet yet clean finish, add a piece of High Protein Chocolate Mousse for dessert—it’s rich, creamy, and doesn’t kick you out of ketosis.
Whether it’s dinner with the family or an easy make-ahead lunch, these peppers feel just as special reheated as they do fresh from the oven.
Simple Variations and Storage Tips for Busy Days
This recipe is forgiving, flexible, and easy to adapt. Want to switch things up?
- Use green bell peppers for a more earthy flavor or stick to red and yellow for sweetness.
- Swap Monterey Jack for mozzarella or cheddar—whatever melts best for you.
- Add diced jalapeños to the filling if you love a spicy kick.
Got leftovers? You’re in luck. These peppers store well in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave on low for about 1–2 minutes. You can also prepare the filling in advance and store it in the fridge for up to two days—making assembly quick and effortless when you’re ready to stuff and bake.
Freezing? Totally doable. Wrap each stuffed pepper individually and freeze for up to a month. Just thaw overnight and reheat in the oven for best results.
Many readers also love using leftover filling as a topping on a Cottage Cheese Pizza Bowl or stuffed into a keto wrap for a quick lunch.
Conclusion
Keto Stuffed Peppers are the kind of dish that proves healthy eating doesn’t have to be boring—or complicated. With tender peppers, creamy ranch chicken, crisp broccoli, and that golden cheesy top, every bite delivers comfort, flavor, and keto-friendly satisfaction. Whether you’re meal-prepping for the week or cooking a quick dinner for your family, this recipe is sure to become a staple.
I truly hope this recipe fills your kitchen with the same warmth and joy it brings to mine every time I make it. And if you’re looking for more keto comfort meals, don’t miss my Chicken Bacon Ranch Potato Bake—it’s another reader favorite.
Let’s keep cooking meals that fuel our bodies and create sweet memories at the same time.
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Frequently Asked Questions About Keto Stuffed Peppers
Can you have stuffed peppers on keto?
Yes, absolutely! Stuffed peppers can be keto-friendly as long as you skip high-carb ingredients like rice or breadcrumbs. Instead, fill them with protein-rich meats, low-carb veggies, healthy fats, and keto-approved sauces—just like in these Keto Stuffed Peppers. The peppers themselves are moderate in carbs, but when portioned properly, they fit well into a keto lifestyle.
How do you make stuffed peppers and chicken?
It’s simple! Roast the peppers until slightly tender, then fill them with a savory mixture of cooked chicken, vegetables, cheese, and your favorite seasoning or sauce. In this recipe, we use shredded chicken, ranch dressing, chopped broccoli, and crumbled bacon for flavor. Top with cheese, bake until bubbly, and you’ve got a satisfying meal in no time.
Is stuffed chicken keto?
Yes, as long as it’s made with low-carb ingredients. Traditional stuffed chicken may include breadcrumbs or starchy fillers, but keto versions use ingredients like cheese, bacon, spinach, and herbs. If you love stuffed recipes, these keto stuffed peppers offer the same satisfaction—creamy filling, bold flavor, and no extra carbs.