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April 22, 2026 Christine Maar

Keto Three-Cheese Stuffed Peppers with Mushrooms & Spinach

Batch Cook · Vegetarian · Keto

Keto Three-Cheese Stuffed Peppers with Mushrooms & Spinach

Fat, cheesy stuffed bell peppers loaded with a savory filling of cremini mushrooms, spinach, sun-dried tomatoes, and three cheeses — ricotta, mozzarella, and parmesan. Each serving is two generously stuffed pepper halves. Completely meatless, deeply flavorful, and one of the best vegetarian meals you can pull from the freezer.

Keto Vegetarian Freezer-Friendly Under 500 Cal Gluten-Free
1h 10m
Total Time
8
Servings
385
Calories
28 oz
Container
24g
Fat
24g
Protein
9g
Net Carbs
~385
Calories
1

Ingredients

Pepper Shells
8 large bell peppers (mixed colors), halved & seeded
Mushroom & Spinach Filling
1½ lbs cremini mushrooms, finely diced
10 oz fresh baby spinach
½ cup sun-dried tomatoes (oil-packed), drained & chopped
6 garlic cloves, minced
1 medium yellow onion, finely diced
3 tbsp olive oil
½ tsp red pepper flakes
Three-Cheese Blend
2 cups whole-milk ricotta
2 cups shredded mozzarella
¾ cup grated parmesan
2 large eggs, beaten
2 tbsp Italian seasoning
1 tsp garlic powder
2 tsp salt
1 tsp black pepper
Sauce & Garnish
1 cup marinara sauce (sugar-free)
¼ cup fresh basil, torn
2

Instructions

1

Par-Bake the Pepper Shells

Preheat oven to 375°F. Lightly grease two 9x13 baking dishes. Arrange the pepper halves cut-side up (8 per dish). Drizzle with 1 tablespoon of olive oil and season lightly with salt. Par-bake until the peppers are just starting to soften but still hold their shape.

⏱ 15 minutes
2

Cook Mushrooms & Onion

While peppers par-bake, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened. Add the cremini mushrooms in an even layer — don't stir for the first 2 minutes so they brown. Then stir and continue cooking until all moisture has evaporated and the mushrooms are deeply golden.

⏱ 10 minutes
3

Add Spinach, Sun-Dried Tomatoes & Garlic

Add garlic and stir for 30 seconds. Add the baby spinach in batches, stirring until fully wilted. Add the chopped sun-dried tomatoes, red pepper flakes, and a pinch of salt. Stir to combine, then transfer the entire mixture to a large bowl and let cool for 5 minutes.

⏱ 3 minutes
4

Build the Three-Cheese Filling

To the cooled mushroom-spinach mixture, add the ricotta, 1 cup of the mozzarella, ½ cup of the parmesan, beaten eggs, Italian seasoning, garlic powder, salt, and pepper. Stir until everything is well combined and creamy.

5

Stuff the Peppers

Remove par-baked peppers from the oven. Spoon the filling generously into each pepper half, mounding it slightly — use all the filling across all 16 halves. Top each with the remaining 1 cup mozzarella and ¼ cup parmesan, divided evenly.

6

Bake Covered Then Uncovered

Spoon the marinara sauce around the base of the peppers in each dish (not on top). Cover with foil and bake for 20 minutes. Remove foil and continue baking until the cheese on top is bubbling and golden brown.

⏱ 30 minutes total
7

Rest, Garnish, Portion & Store

Let rest for 10 minutes. Garnish with torn fresh basil. Serve 2 stuffed pepper halves per portion. For meal prep, cool completely, then transfer 2 halves per 28 oz rectangular container. Spoon a little of the pan sauce over each before closing. Freeze for up to 3 months.

Prep Notes & Tips

  • Container: Use 28 oz (3.5-cup) rectangular containers. Two pepper halves fit side-by-side perfectly. The peppers hold their shape well, so they stack and store cleanly without collapsing.
  • Freeze stuffed peppers: Cool completely, place 2 halves per container with a spoonful of pan sauce. Freeze for up to 3 months. Reheat from frozen in the microwave (5–6 min) or in a 375°F oven covered with foil for 25–30 min, then uncover for the last 5 min to re-melt the cheese.
  • Why they freeze so well: The ricotta-based filling holds moisture without getting watery, and the pepper shells stay firm. This is one of the best vegetarian meals for freezer prep.
  • Mushroom tip: Dice the mushrooms small (¼-inch) and cook them hard — you want all the moisture out so the filling isn't soggy. Don't crowd the pan; work in two batches if needed.
  • Protein boost: Add ½ cup of hemp hearts or 1 cup of crumbled extra-firm tofu to the filling for an extra 8–10g of protein per serving.
  • Volume boost: Serve alongside a simple arugula salad with lemon and olive oil for an even bigger plate with almost no extra calories.
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