Pulled pork stuffed peppers without rice

Pulled Pork Stuffed Peppers without Rice

Course: Main Course
Cuisine: American
Keyword: low carb stuffed peppers
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 8 people
Calories: 65kcal
Author: Lisa MarcAurele
A favorite recipe for using up extra leftover seasoned shredded pork. And, it bakes up quickly for a fast keto friendly meal any time.
Print Recipe


  • 3/4 Cup Low Carb Pulled Pork
  • 2 medium Green Bell Pepper cut in half (about 150 grams each)
  • 1 medium Red Bell Pepper cut in half (about 160 grams)
  • 1 medium Yellow Bell Pepper cut in half (about 180 grams)
  • 2 Cups Fresh Spinach chopped
  • 2 Tablespoon Parmesan
  • 1/2 Cup Freshly Greated Mozzarella Cheese
  • Olive Oil for brushing bell peppers


  • Lightly brush bell peppers with olive oil. Place in a slightly greased baking sheet. Roast bell peppers in preheated oven at 375°F for 5 minutes. Cool for a few minutes for easy handling.
  • In a lightly greased skillet over low heat, wilt spinach for a few minutes.
  • Reserve 2 tablespoon spinach. Transfer the remaining spinach to pulled pork. Mix well.
  • Fill each bell pepper halves with mixed pulled pork. Top with the reserved spinach. Spinkle parmesan cheese and mozzarella.
  • Bake in preheated oven at 375°F for 5 to 10 minutes or until cheese has melted and slightly golden.


Calories: 65kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 190mg | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 45.3mg | Calcium: 62mg | Iron: 0.5mg

Additional Info

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