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Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Cover

Japanese Meat Sauce Stuffed Bell Peppers

The BEST Asian Low-Carb/Keto recipe for Japanese Meat Sauce Stuffed Bell Peppers. Enjoy this delicious fusion at only ~7g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
Course Main Course
Cuisine Asian Fusion, Japanese
Keyword keto Japanese meat sauce, keto stuffed bell peppers, low carb Japanese meat sauce, low carb stuffed bell peppers, meat stuffed bell peppers, tomato stuffed bell peppers
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 377kcal


  • 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 Swerve/Monkfruit
  • 1/2 Cup Shredded Gruyere


  • 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 Swerve/Monkfruit 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!



Calories: 377kcal | Carbohydrates: 6g | Protein: 21g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 692mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 213IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 3mg