"Close-up of keto Mediterranean stuffed bell peppers with ground lamb, feta cheese, diced tomatoes and cauliflower rice in a ceramic dish"

Keto Mediterranean Stuffed Peppers with Ground Lamb and Feta

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Keto Mediterranean Stuffed Peppers with Ground Lamb and Feta

A luxuriously satisfying keto dinner that’s both impressive and easy to prepare.

KEY INFO
  • Prep time: 15 minutes
  • Cook time: 25-30 minutes
  • Total time: 40-45 minutes
  • Servings: 4-6
  • Calories: 385 per serving
  • Fat: 28g
  • Protein: 24g
  • Net Carbs: 7g
  • Difficulty: Easy
  • Diet: Keto, Gluten-free, Low-carb
EQUIPMENT NEEDED
  • Large skillet
  • Baking dish (9×13 inch)
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Alternative: Air fryer can replace oven (adjust cooking time to 15-20 minutes)

INGREDIENTS

For the Peppers:

  • 4-6 bell peppers (any color) (about 1kg/2.2lbs)
  • 2 tbsp olive oil (30ml)

For the Filling:

  • 1 lb (450g) ground lamb
  • 1 small onion, finely diced (about 100g)
  • 2 garlic cloves, minced (or 1 tsp garlic powder)
  • 1 cup diced tomatoes (240ml)
  • ½ cup cauliflower rice (120g)
  • ½ cup crumbled feta (120g)
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp cinnamon (optional)
  • Salt and pepper to taste
  • Juice of ½ lemon
Overhead view of sizzling ground lamb and onions in a cast iron skillet, with hands sprinkling crumbled feta cheese in a warm-lit kitchen.

METHOD
  1. Preheat oven to 375°F (190°C)
  2. Cut peppers lengthwise, remove seeds and membranes
    Look for: Clean, hollow pepper halves
  3. Place peppers cut-side up in baking dish, drizzle with 1 tbsp olive oil
    Bake for 8-10 minutes until slightly softened
  4. Meanwhile, heat remaining oil in skillet over medium heat
    Add onion and garlic, cook until fragrant (2-3 minutes)
  5. Add lamb, break apart with spoon
    Cook until browned and no pink remains (5-6 minutes)
  6. Stir in tomatoes, cauliflower rice, and seasonings
    Simmer 5 minutes until thickened
  7. Mix in feta and lemon juice
  8. Fill pepper halves with lamb mixture
    Top with extra feta if desired
  9. Bake 20-25 minutes until peppers are tender
    Look for: Lightly browned feta, bubbling edges

CRUCIAL TIPS
  • Pat peppers dry before stuffing to prevent wateriness
  • Don’t overfill peppers – leave room for cheese
  • Drain excess fat from lamb before adding other ingredients
  • Let rest 5 minutes before serving to set

Storage:

  • Refrigerate up to 4 days
  • Freeze up to 3 months
  • Reheat in oven at 350°F (175°C) for 15-20 minutes

Common Mistakes:

  • Skipping pre-baking peppers
  • Not draining lamb properly
  • Over-stuffing peppers

Variations:

  • Swap lamb for beef or turkey
  • Use different cheese (goat, halloumi)
  • Add chopped spinach or mushrooms to filling
  • Spice up with red pepper flakes

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