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Low Carb Crockpot Stuffed Peppers

This cozy, hands-off recipe swaps rice for cauliflower rice, giving you all the comfort of classic stuffed peppers with far fewer carbs. Friendly and fuss-free, it’s perfect for busy weeknights or meal prep when you want a satisfying, flavorful dinner without a lot of effort. For more slow-cooker low-carb ideas, see this roundup of 15 low-carb crockpot dinners.

Why make this recipe
If you’re tired of long stovetop dinners or want a low-carb main that still feels like comfort food, this recipe is perfect because it delivers big flavor with minimal hands-on time. The crockpot softens the peppers gently while the cauliflower rice soaks up tomato juices and seasoning, keeping the texture satisfying without heavy carbs.

Ingredients

4 large bell peppers
1 lb ground turkey or beef
1 cup cauliflower rice
1 can (14.5 oz) diced tomatoes
1 cup shredded cheese (optional)
1 onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil

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 and membranes. If needed, slice a thin sliver from the bottom so each pepper sits upright — be careful not to create a hole. Set the hollowed peppers aside and reserve the tops if you like to use them as an attractive lid when serving.
Sauté aromatics
- In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until it is translucent and soft, about 3–5 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant — garlic burns quickly, so watch it closely.
Brown the meat
- Add 1 lb ground turkey or beef to the skillet with the onions and garlic. Break it up with a spatula and cook until it is browned and cooked through. For turkey, this takes about 6–8 minutes; for beef, 5–7 minutes. Season with salt, pepper, and 1 teaspoon Italian seasoning as it cooks.
Combine filling ingredients
- Stir in 1 cup cauliflower rice and 1 can diced tomatoes (drained slightly if very watery) to the browned meat. Mix thoroughly so the cauliflower rice absorbs juices and flavors. Taste and adjust seasoning — add more salt or pepper if needed. If you like a touch of heat, a pinch of red pepper flakes works well.
Stuff the peppers
- Spoon the meat-and-cauliflower mixture into each hollowed bell pepper, packing gently but not overfilling. There should be a little space at the top to allow steam and prevent overflow. Optionally place the reserved pepper tops on each stuffed pepper for presentation.
Load the crockpot
- Place the stuffed peppers upright in the crockpot, arranging them snugly but not crushed. If your crockpot is large, you can use a small trivet or crumpled foil to keep them stable. Cover the crockpot with the lid.
Slow-cook low and slow
- Cook on LOW for 6–8 hours or until the peppers are tender and the filling is hot and melded. If you’re in a hurry, cook on HIGH for 3–4 hours, but cooking low gives the best texture and melded flavors. Internal temperature of the filling should reach 165°F (74°C) if using turkey.
Finish with cheese (optional)
- If desired, sprinkle 1 cup shredded cheese over the tops of the peppers during the last 5–10 minutes of cooking and replace the lid until the cheese is melted. For a golden top, you can briefly transfer the peppers to a baking sheet and broil them for 1–2 minutes — watch closely to avoid burning.

Serving and plating tip: Let the peppers rest for 5–10 minutes before serving so the filling firms slightly and is easier to plate. Garnish with fresh chopped parsley, basil, or a spoonful of low-carb salsa for brightness.

Storage Tips for Low Carb Crockpot Stuffed Peppers

Refrigerator: Store covered in an airtight container for 3–4 days at 40°F (4°C).
Freezer: Wrap individually in plastic wrap and place in a freezer-safe container or bag for up to 2–3 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen, then reheat in a 350°F (175°C) oven for 15–25 minutes, or microwave on medium power until heated through.

How to Serve Low Carb Crockpot Stuffed Peppers

Serve each pepper with a fresh green side salad dressed with lemon and olive oil to balance the richness.
Spoon a little sugar-free marinara or low-carb salsa around the plate for extra moisture and flavor contrast.
For a Mediterranean twist, top with a dollop of tzatziki or a few crumbles of feta instead of shredded cheddar.
Pair with roasted or steamed low-carb vegetables like zucchini ribbons, roasted asparagus, or garlic green beans to keep the meal light and colorful.

Tips to Make Low Carb Crockpot Stuffed Peppers (Q&A style)
Q: How do I keep the filling from becoming watery?
A: Drain any excess liquid from the canned tomatoes before adding and avoid overcooking the cauliflower rice in the skillet. Also, pack the filling loosely so steam can escape during cooking.

Q: Can I use frozen peppers?
A: Fresh peppers give a better texture; frozen peppers are often too soft. If you use frozen, expect a softer, slightly mushier result.

Q: How can I make the flavors more intense?
A: Brown the meat well to develop savory browning (Maillard reaction). Add a splash of Worcestershire sauce or a teaspoon of tomato paste while browning to deepen flavor.

Variations

Mexican-style (bullet): Swap Italian seasoning for 1 tablespoon taco seasoning, use salsa instead of diced tomatoes, mix in 1/2 cup black beans (if carbs allow) or more cauliflower rice, and finish with pepper jack cheese and chopped cilantro.
Italian-style (paragraph): Keep the Italian seasoning and use diced tomatoes with Italian herbs, add a tablespoon of tomato paste when browning the meat for richness, and mix in a few chopped sun-dried tomatoes for a tangy accent. Top with shredded mozzarella and a sprinkle of Parmesan right at the end for a melty, Italian finish.

Why this method works
Slow-cooking stuffed peppers in a crockpot is forgiving: the low, steady heat softens the pepper walls and allows flavors to meld without risk of scorching. Replacing rice with cauliflower rice reduces carbohydrates dramatically while still giving the filling a satisfying bulk and texture. Browning the meat first locks in savory flavor; the crockpot then does the rest, turning a simple prep into a deeply flavored meal.

Make-ahead and meal prep ideas

Assemble a batch of peppers and freeze them unbaked: fill the peppers, place them in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months. When ready to cook, thaw overnight and place in the crockpot to cook on low 6–8 hours.
Double the filling and freeze half in portions for quick weeknight stuffed peppers — just thaw and spoon into fresh bell peppers before slow-cooking.
For lunch portions, halve the peppers and store individually for grab-and-go reheats during the week.

Common mistakes and how to avoid them

Overfilling peppers: Pack gently. Overstuffing can cause filling to spill and take longer to heat through.
Too much liquid: Drain canned tomatoes slightly and avoid adding extra broth. The filling should be moist, not soupy.
Skipping the browning step: Browning develops flavor. If you skip it for time, add a tablespoon of concentrated flavor (tomato paste, soy sauce or Worcestershire) to compensate.

FAQs

Q: Can I make this recipe dairy-free?
A: Yes — simply omit the shredded cheese or use a dairy-free melting cheese alternative. The peppers are tasty without cheese because the filling is well-seasoned.

Q: Can I use ground chicken instead of turkey or beef?
A: Yes. Ground chicken works similarly to turkey; be sure to brown it well and check seasoning, as ground poultry can be milder.

Q: How do I prevent peppers from falling apart in the crockpot?
A: Choose firm, fresh bell peppers and avoid overcooking; 6–8 hours on LOW usually softens peppers just enough without turning them to mush. Also, don’t overfill the crockpot or pack peppers too tightly.

How long will leftovers keep?

Refrigerated for 3–4 days; freeze up to 2–3 months.

Q: Can I make this recipe in the oven instead?
A: Yes. Preheat the oven to 375°F (190°C), place stuffed peppers upright in a baking dish, add a splash of water or broth to the bottom of the dish, cover with foil, and bake for 30–40 minutes. Remove foil, add cheese if using, and bake 5–10 more minutes to melt.

Q: Is cauliflower rice a good substitute for dietary fiber?
A: Cauliflower rice is lower in carbs and calories but not as high in fiber as whole grains; pair the peppers with a fiber-rich salad or a side of roasted Brussels sprouts to boost fiber content.

Nutrition and dietary notes

Low-carb and keto-friendly (depending on specific ingredients) — swapping rice for cauliflower rice drastically lowers net carbs.
Lean protein option: Using ground turkey reduces saturated fat compared to ground beef.
To keep sodium lower, use no-salt-added diced tomatoes and season to taste.

Final plating and presentation ideas

For a family-style presentation, place all peppers on a large platter and sprinkle with chopped herbs and extra cheese.
For an elegant touch, spoon a little herb oil or reduced balsamic vinegar around the plate and place a halved pepper on top of a bed of wilted spinach.

Troubleshooting quick guide

Filling too dry: Stir in a couple of tablespoons of tomato juice or low-sodium broth before finishing.
Filling too wet: Remove the lid and cook on HIGH for 30–45 minutes to evaporate excess moisture, or spoon filling into a skillet and reduce briefly before topping the peppers.
Peppers not tender: Continue cooking on LOW for another hour and check again.

Extra notes on ingredients

Cauliflower rice: Fresh or frozen both work. If using frozen, thaw and squeeze out excess moisture before mixing.
Diced tomatoes: Choose diced tomatoes with herbs for extra flavor, or plain if you prefer to control seasoning.
Cheese: A moderate amount of cheese adds richness; for lower calories, use reduced-fat cheese or omit.

Conclusion

These Low Carb Crockpot Stuffed Peppers are a practical, flavorful answer to weeknight dinner dilemmas, giving you comforting stuffed peppers with a low-carb twist. For another slow-cooker low-carb stuffed peppers variation, check out Crock Pot Stuffed Peppers (Low Carb) – Recipes That Crock! and for a spicier, Mexican-inspired slow-cooker version, see Keto Slow Cooker Mexican Stuffed Peppers – Bobbi’s Kozy Kitchen.