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Low Carb Crockpot Stuffed Peppers

These slow-cooker stuffed peppers are a friendly, hands-off dinner that keeps carbs low without skimping on comfort. Ground turkey or beef combines with cauliflower rice and savory seasonings for a juicy, satisfying filling that practically cooks itself all day. For more easy low-carb crockpot ideas to rotate through your week, check out this collection of 15 low-carb crockpot dinners that pair perfectly with busy schedules.

Why make this recipe
If you’re tired of last-minute dinner stress and want something healthy that actually tastes like comfort food, this recipe is perfect because it lets the slow cooker do the work while keeping the meal low in carbs and high on flavor. The peppers come out tender, the filling stays moist, and you can set it in the morning and enjoy an effortless dinner hours later.

Ingredients

4 large bell peppers
1 pound ground turkey or beef
1 cup cauliflower rice
1 cup diced tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup shredded cheese (optional)

Step-by-Step Guide to Making Low Carb Crockpot Stuffed Peppers

Prepare the peppers: Cut the tops off the bell peppers and remove the seeds. If needed, trim a tiny bit off the bottom to help them stand upright, but don’t cut through the shell.
Make the filling: In a mixing bowl, combine the ground turkey or beef, cauliflower rice, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper. Use your hands or a spoon to mix thoroughly so flavors are evenly distributed.
Stuff the peppers: Spoon the meat-and-cauliflower mixture into each hollowed bell pepper, packing slightly but not overstuffing.
Arrange in the crockpot: Place the stuffed peppers upright in the slow cooker. If they’re a tight fit, it’s okay for them to lean against one another.
Slow cook: Cover and cook on low for 6–8 hours, until the peppers are tender and the meat is fully cooked through (internal temperature for ground turkey or beef should reach 165°F and 160°F respectively).
Add cheese (optional): If desired, sprinkle shredded cheese on top of the stuffed peppers during the last 30 minutes of cooking so it melts and forms a golden layer.
Serve warm: Carefully remove the peppers from the crockpot with a spatula or tongs and serve immediately.

Tips while cooking

Check seasoning of the filling before stuffing. A small spoonful cooked in a pan will show if it needs more salt or herbs.
If your peppers wobble, fold a small square of aluminum foil and place it under the base to stabilize them while cooking.
For juicier results, stir a tablespoon of olive oil into the filling.

Why this method works
Using the crockpot allows the peppers to soften slowly while the ground meat absorbs the tomato and seasoning flavors, producing a tender texture and melded flavors that are often hard to achieve quickly on the stovetop. The cauliflower rice keeps the carbs down while adding structure to the filling so it doesn’t become too loose, and cooking long and slow prevents the meat from drying out.

Best Way to Store Low Carb Crockpot Stuffed Peppers

Refrigerate: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freeze: Place cooled stuffed peppers in freezer-safe containers or wrap tightly in foil and freeze for up to 2–3 months at 0°F (-18°C).
Reheat: Thaw overnight in the refrigerator if frozen, then warm in a 350°F (175°C) oven for 15–20 minutes or microwave on medium power in 1–2 minute intervals until heated through.

How to Present Low Carb Crockpot Stuffed Peppers

Plate each pepper on a warm dinner plate and top with a spoonful of sour cream, a sprinkle of fresh parsley or cilantro, and an extra crack of black pepper.
For a family-style meal, arrange peppers on a large serving platter with lemon wedges and a small bowl of extra diced tomatoes or a simple green salad on the side.
If serving for guests, cut each pepper in half crosswise for smaller portions and garnish with chopped scallions and a drizzle of olive oil.

Tips to Make Low Carb Crockpot Stuffed Peppers (Q&A style)
Q: How do I keep the filling moist?
A: Use ground turkey mixed with a tablespoon of olive oil or choose ground beef with a bit more fat; the cauliflower rice also retains moisture. Additionally, don’t overcook on high heat — low and slow is best.

Q: Can I use fresh rice instead of cauliflower rice?
A: You can, but that increases carbs and changes texture; if using regular rice, reduce the cooking time slightly and ensure it’s fully cooked beforehand, as the slow cooker will not always perfectly cook raw rice inside the meat mixture.

Q: What if my peppers are undercooked after 8 hours?
A: That can happen with very large peppers or a cooler crockpot. Continue cooking for another 30–60 minutes on low, or finish in a 350°F oven covered with foil for 15–20 minutes.

Variations

Mexican-style: Stir in 1/2 cup of salsa, 1 teaspoon chili powder, and a handful of chopped cilantro into the filling. Top with Monterey Jack or cheddar cheese and serve with avocado slices.
Italian-inspired: Replace the diced tomatoes with a reduced-ingredient marinara, add 1/4 cup grated Parmesan to the filling, and finish with fresh basil. This variation works especially well with ground beef.

Serving Suggestions for Low Carb Crockpot Stuffed Peppers

Light dinner: Serve a single stuffed pepper with a crisp arugula salad tossed in lemon vinaigrette for a refreshing contrast.
Family meal: Pair with cauliflower mash or roasted broccoli to keep the meal low-carb while adding textures.
Meal prep: Pack peppers into meal-prep containers with a small side salad or steamed green beans for an easy grab-and-go lunch.

Make-ahead and timing strategies

Prep the filling the night before and refrigerate it in an airtight container; stuff the peppers and place them in the crockpot in the morning for a stress-free day.
If you only have 3–4 hours, you can cook on high, but check periodically for doneness; peppers will be firmer and filling may be less melded than in the low-and-slow method.

Troubleshooting common issues

Pepper too watery: Drain any excess liquid from the diced tomatoes before mixing into the filling, or reduce the added tomato by half.
Filling falling apart: Add an extra 1/4 – 1/2 cup cauliflower rice or a beaten egg to bind the filling if you prefer a firmer texture.
Over-browned cheese: If using cheese, add it only for the last 20–30 minutes and keep the crockpot lid on to prevent direct drying.

Nutritional notes

Low-carb friendly: Using cauliflower rice instead of regular rice keeps carbs low while still giving structure to the filling.
Protein-focused: Choosing ground turkey increases lean protein; ground beef increases fat and calories but adds more richness.
Dairy option: Cheese is optional; omit to reduce saturated fat or use a lower-fat cheese for a lighter option.

Kitchen equipment and swap-outs

Use a 4–6 quart crockpot for best results; smaller units may crowd peppers and larger ones may spread heat unevenly.
If you don’t have a crockpot, you can bake stuffed peppers in a 350°F oven for 30–45 minutes covered with foil, then 10–15 minutes uncovered to brown the tops.

Frequently Asked Questions (FAQs)
Q: Can I make these dairy-free?
A: Yes — simply omit the cheese or use a plant-based shredded cheese alternative and the peppers will remain delicious.

Q: Is cauliflower rice necessary?
A: No, it’s optional — cauliflower rice keeps the recipe low-carb and adds texture, but you can substitute cooked quinoa or regular rice if you’re not following a low-carb plan.

Q: How do I keep peppers from tipping over in the crockpot?
A: Trim the bottoms slightly to make a flat base, or place small crumpled balls of foil under each pepper to stabilize them.

Q: Can I double the recipe?
A: Yes, you can double the filling and use two crockpots or cook in batches. Overcrowding a single crockpot can prolong cooking time and lead to uneven doneness.

Q: What’s the best way to reheat leftovers without drying them out?
A: Reheat in a 350°F oven covered with foil for about 15–20 minutes or in the microwave at medium power in 1–2 minute intervals until warm.

Final notes on meal planning
This recipe is flexible and forgiving — adjust seasonings and protein to your taste, and it’s a great template for weekly meal prep. It’s also an easy way to get kids to eat more vegetables when the cheesy topping (optional) is melted and golden.

Conclusion
These Low Carb Crockpot Stuffed Peppers are a convenient, hearty, and adaptable meal that fits well into low-carb and busy-weeknight routines. For another slow-cooker take on low-carb stuffed peppers with a similar approach, see Crock Pot Stuffed Peppers (Low Carb) – Recipes That Crock!. If you’d like a spicier, keto-friendly Mexican variation to compare and adapt, check out Keto Slow Cooker Mexican Stuffed Peppers – Bobbi’s Kozy Kitchen for more ideas.