Today I’m sharing this Keto Japaneses Style Stuffed Bell Peppers recipe!
Every now then, I sit down and brainstorm different low-carb/keto recipe ideas and occasionally I will come up with something that sounds good in theory, but can either turn out total genius or total disaster.
This recipe came about because I absolutely love Japanese meat sauce spaghetti, as well as bell peppers, so I thought perhaps combining them could possibly be a great idea.
And I’m very happy to report, the idea turned out very well!
For those of you unfamiliar with the difference between Japanese and western meat sauce, Japanese meat sauce has a slightly sweet umami flavor where as western and Italian meat sauces are more tangy and savory.
Traditionally, Japanese meat sauce is eaten with spaghetti but since we are eating low carb, I think bell peppers is a great alternative to enjoy this delicious meat sauce.
Growing up in an Asian household, I was much more accustomed to Japanese style meat sauces and that led me to this recipe, which didn’t turn out to be a disaster!
Instead, it turned out so delicious everyone in my family wanted seconds.
So next time you have some bell peppers laying around that you don’t know what to with, stuff them with some Japanese meat sauce and give this recipe a try!
Now, let’s get cooking!
Prepping Time 5M
Cooking Time 40M
Total Time 45M
Net Carb/Bell Pepper ~7g
Servings 4-6
Ingredients
- 4-6 Bell Peppers
- 2 tbsp Olive Oil
- 1 lb Ground Beef
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 Whole Yellow/Brown Onion
- 1 Cup Common/White Mushrooms
- 1 tbsp Tomato Paste
- 14.5 oz Diced Tomatoes (1 can)
- 2 tbsp Monkfruit Erythritol Blend
- 1/2 Cup Shredded Gruyere
Directions
1) Gather all the ingredients.
2) Preheat oven to 400 F.
3) Cut the tops off the bell peppers. The easiest way to do this is to cut around the stem about a half inch from the top of the bell pepper. When you’ve cut the entire way around, gently pull the stem and the top should come off in one piece. Scoop out the seeds and fibers with a spoon.
4) Place bell peppers cut side up in a baking dish and drizzle ~ 1 tbsp of olive oil. If they are having trouble standing up, just cut a little sliver off the bottom.
5) Next, slice mushrooms and dice onions.
6) In a large Teflon frying pan, add 1 tbsp of olive oil on medium-high heat. Without waiting for the oil preheat, add ground beef and break apart with a wooden spoon/spatula. Season with salt and pepper and cook for 3 minutes.
7) Add diced onions and mushrooms and cook until softened. Approximately 3 minutes.
8) Add in tomato paste, canned diced tomatoes and stir to combine. Lastly, add Monkfruit Erythritol Blend and continue to sauté until well incorporated and liquid has reduced, approximately 5 minutes.
9) Remove pan from heat and spoon meat sauce mixture into each bell pepper and top with cheese. Cover bell peppers with foil and bake until desired doneness of the bell peppers, ~25-30 minutes.
10) Then uncover and bake until cheese is melted and bubbly. Approximately 5 minutes. Enjoy hot!
Hope you enjoy your low-carb Keto Japaneses Style Stuffed Bell Peppers!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Japanese Meat Sauce Stuffed Bell Peppers
Ingredients
- 4-6 Whole Bell Peppers
- 2 tbsp Olive Oil
- 1 lb Ground Beef
- 3/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 Whole Onion Yellow/Brown
- 1 Cup Mushrooms Common/White
- 1 tbsp Tomato Paste
- 14.5 oz Diced Tomatoes 1 can
- 2 tbsp Monkfruit Erythritol Blend
- 1/2 Cup Shredded Gruyere
Instructions
- Gather all the ingredients.
- Preheat oven to 400 F.
- Cut the tops off the bell peppers. The easiest way to do this is to cut around the stem about a half inch from the top of the bell pepper. When you’ve cut the entire way around, gently pull the stem and the top should come off in one piece. Scoop out the seeds and fibers with a spoon.
- Place bell peppers cut side up in a baking dish and drizzle ~ 1 tbsp of olive oil. If they are having trouble standing up, just cut a little sliver off the bottom.
- Next, slice mushrooms and dice onions.
- In a large Teflon frying pan, add 1 tbsp of olive oil on medium-high heat. Without waiting for the oil preheat, add ground beef and break apart with a wooden spoon/spatula. Season with salt and pepper and cook for 3 minutes.
- Add diced onions and mushrooms and cook until softened. Approximately 3 minutes.
- Add in tomato paste, canned diced tomatoes and stir to combine. Lastly, add Monkfruit Erythritol Blend and continue to sauté until well incorporated and liquid has reduced, approximately 5 minutes.
- Remove pan from heat and spoon meat sauce mixture into each bell pepper and top with cheese. Cover bell peppers with foil and bake until desired doneness of the bell peppers, ~25-30 minutes.
- Then uncover and bake until cheese is melted and bubbly. Approximately 5 minutes. Enjoy hot!
Video
Nutrition
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