Spiced Moroccan Stuffed Peppers

Low Carb / Keto / Gluten Free

With the changing of the seasons usually comes a change in food cravings for me.  In the past, I've been known to create/eat/destroy anything with pumpkin. This year is a bit different, though. Since I've embarked on this gluten-free and low-carb journey, that means there's a lot of experimenting to do with some new recipes.

...and I am not the least bit upset by this.

As soon as fall hits, I am ready for my kitchen to become a spice market.

Cloves, cardamon and anise are all really nice, but there is one pairing of spices that make me melt - cinnamon and cumin.

I wasn't always a fan of cinnamon with savory dishes.  In fact, the only time I used to eat cinnamon growing up was in pumpkin pie, on my applesauce or the fake tidbits in my Pop tarts.

Cumin, on the other hand, I've quite familiar with growing up.  I am pretty sure my favorite food growing up was the delicious tacos my mom would make.  Let's be real.  Tacos aren't tacos without cumin!

But together...AMAZING!

This spice pairing is fairly common in Moroccan cuisine, which just so happens to be my  inspiration for this dish - Spiced Moroccan Stuffed Peppers.

Normally, I'd serve these Moroccan Stuffed Peppers with some rice, but from a low-carb, ketogenic perspective, this isn't a viable option. Instead, try some of the following:

  • Cauliflower rice
  • Sauteed sugar snap peas
  • Pureed low-carb root vegetables (daikon, radish, etc.)

For this recipe, I used 80/20 ground beef for the fat content. You could experiment with different cuts of meat for different flavors. I would have really love to try this with lamb!

Macro/Nutrition: For 1 Moroccan Stuffed Pepper, this come out to roughly 350 calories, carbs, 5 NET carbs, 20 grams of fat , grams of fiber and 29 grams of protein per serving!

Sweet yellow bell peppers stuffed with spicy Morrocan spiced beef is the perfect accompaniment to a cold fall night.

Spiced Moroccan Stuffed Peppers


  • 4 bell peppers yellow
  • 1 pound ground beef
  • 1 tablespoon black pepper ground
  • 1 tablespoon cumin
  • 1 tablespoon mint chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon onion powder
  • 1 cup mozzarella cheese shredded
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 375 degrees F.
  2. Next, mix all of the ingredients (except for the cheese) in a bowl until they are evenly distributed.
  3. Begin by slicing the tops off of the peppers and removing the seeds and ribs with a knife.
  4. Split the meat and spice mixture into 4 equal sizes. Stuff each pepper with 1/4 of the mixture
  5. Stand them up, meat side up in a baking dish and top with cheese.
  6. Put into oven for roughly 25 minutes or until the meat inside is fully cooked.
  7. Enjoy!

What's your favorite autumn time dish? Comment below!

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  1. Natalie on January 31, 2016 at 8:15 pm

    Hi Dominic if you use lamb will you have to bake them longer? I like my meat cooked all the way threw…

    • Dominic on February 1, 2016 at 5:57 pm


      It will vary, but the best way to know is to use a meat thermometer. You want to make sure it’s cooked to 160 degrees F.

      Hope this helps!


  2. Alicia Marie on December 5, 2013 at 10:42 pm

    Oh my! You rocked my world today with this recipe. Thanks so much! This will become part of my meal rotation. 🙂 thanks so much!

  3. asya on November 20, 2013 at 3:37 am

    I just found your site via Reddit. Love it. I cant wait to try this recipe. Also, raspberry fat bombs, cheesecake, and the spiked root beer float. MMmm. Thanks for the recipes, keep up the good work.

    • Dominic Geracia on November 20, 2013 at 4:18 am


      Thanks so much for the kind comment 🙂 I hope to become a regular resource for you!


  4. AshP on September 25, 2013 at 11:00 pm

    Cook temp?

    • Dominic Geracia on September 26, 2013 at 2:05 am

      375 degrees F. Sorry about that. The widget I’ve been using has been cutting off my first step in some posts lately 🙁

      Good luck!


  5. Buttoni on September 25, 2013 at 4:22 am

    These sound amazing. Will definitely give them a try!

    • Dominic Geracia on September 25, 2013 at 5:11 am

      Thanks Buttoni! Let me know how they turn out for you 🙂


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