How to make low carb pork stuffed peppers

Matt Jenner

Contributing Writer

It's no secret that pork is one of America's (and the world's) top choices for protein. Even for people on a diet, lean pork is tender, low-cal/low-carb and super flavorful. This low-carb pork stuffed pepper dish is appropriate for anyone following an Atkin's, Keto, or any other low or no-carb diet, or even for people just wanting a fresh-tasting, healthy meal.

Countless veggies and low-carb ingredients could join this recipe with delicious results, but, the recipe that follows uses a mélange of garden veggies, spices and cheese to create a filling dish where you won't even miss the carbs! Use any color of bell pepper you wish, as each has a slightly different flavor. Just make sure to thoroughly wash, devein, and seed the peppers to produce the perfect "cup" to hold the filling. You can cut the peppers in third or quarters instead of halves to create smaller pieces.

Cooktop Cove

Low-Carb Pork Stuffed Peppers

20 minutes

25 minutes

45 minutes

4 bell peppers (any color), halved, veins and seeds removed

1 pound ground pork

1 cup diced tomatoes (canned or fresh)

2 cloves garlic, minced

1/2 yellow onion, small diced

1 tablespoon tomato paste

1 cup shredded pepper jack or monterey jack cheese

1/4 teaspoon cumin

1/4 teaspoon oregano

1/4 teaspoon garlic salt

1/4 teaspoon chili powder

2 tablespoons olive oil

Kosher salt and fresh ground black pepper

chopped cilantro

Heat oven to 400 F.

In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat.

Add onions and garlic to the skillet and sauté together until the onions become translucent and the garlic becomes fragrant, about 3 to 5 minutes.

Add ground pork to the skillet and break up into pieces with a spatula.

Add cumin, oregano, garlic salt and chili powder to the skillet, and stir to combine. Season with salt and pepper to taste.

When the meat is fully browned, add the tomato paste, and stir to incorporate into the filling.

Add the diced tomatoes, and cook down until the filling is uniform, with a thick consistency.

Cover a baking sheet with aluminum foil, and lay out the cleaned, halved bell peppers on the tray so they sit flat.

Fill each pepper "cup" 3/4 of the way with the pork mixture.

Sprinkle the cups with the remaining olive oil.

Place the peppers in the oven and cook for 20 minutes, until the peppers become tender.

Remove from the oven, and carefully top each pepper cup with shredded cheese.

Place back in the oven, and continue cooking until the cheese melts and browns.

Remove the peppers from the oven, and allow to sit for 2 minutes. Garnish with a pinch of chopped cilantro, and serve hot.

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