There are those comfort food recipes that just hit differently—and these stuffed peppers aren’t playing around. The marriage of rich bone marrow with seasoned ground beef creates a flavor profile that’s downright decadent while still keeping your macros in check. I know what you’re thinking—bone marrow sounds fancy, but trust me, it’s the secret weapon that transforms an ordinary keto dish into something worth writing home about.
Autumn is settling in, and my kitchen is calling for dishes with depth and warmth. These stuffed peppers answer that call perfectly, wrapping all those savory, umami flavors in a colorful bell pepper vessel that’s as beautiful as it is delicious. The peppers soften to perfection while the filling gets all caramelized on top—it’s a textural dream come true.
A Culinary Revelation Born from Necessity
I discovered the magic of adding bone marrow to stuffed peppers during one of those “what’s in my fridge” moments last year. After a dinner party where I’d served roasted bone marrow (and watched my keto and non-keto friends alike swoon over it), I had leftovers that were too precious to waste. Into the next day’s stuffed peppers they went, and I’ve never looked back. What began as kitchen resourcefulness became my signature stuffed pepper recipe that friends now specifically request.
Why This Recipe Works
Bone marrow might sound like a cheffy ingredient, but it’s actually quite accessible and incredibly keto-friendly with its perfect fat profile. When combined with ground beef, it creates a self-basting effect that keeps every bite moist and packed with flavor. The colorful bell peppers not only make for beautiful presentation but also add essential nutrients while keeping carbs minimal.
What I love most about this recipe is its versatility—use whatever color peppers you prefer, adjust the spices to your liking, and feel free to experiment with the cheese options. Plus, these peppers reheat beautifully, making them perfect for meal prep or a make-ahead dinner party dish.
Ingredients
For the Peppers:
- 4 large bell peppers (any color, but red and yellow are slightly sweeter)
- 2 tablespoons olive oil
For the Filling:
- 1 pound (450g) ground beef (80/20 fat ratio works best)
- 4 ounces (about 115g) bone marrow, extracted from beef bones
- 1/2 cup (120ml) beef bone broth
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 cup (113g) shredded cheddar cheese, divided
- 1/4 cup (28g) grated Parmesan cheese
Instructions
Let’s bring these glorious stuffed peppers to life:
Preheat your oven to 375°F (190°C).
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish and brush them with olive oil. Bake for about 15 minutes until they just start to soften.
While the peppers pre-bake, heat a large skillet over medium heat. Add the ground beef and cook until it begins to brown, about 5 minutes, breaking it apart with a wooden spoon.
Add the bone marrow to the skillet and watch the magic happen as it melts into the beef. Stir to incorporate, allowing the marrow to fully integrate with the meat. This is where all that luscious flavor develops!
Add the diced onion to the skillet and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste, dried oregano, smoked paprika, cumin, cayenne (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices and deepen the flavor.
Pour in the beef bone broth and simmer until most of the liquid has reduced, about 5 minutes. You want the mixture moist but not soupy.
Remove from heat and stir in the chopped parsley and half of the cheddar cheese. Allow the mixture to cool slightly.
Remove the pre-baked peppers from the oven. Divide the beef and bone marrow mixture evenly among the pepper halves.
Top each stuffed pepper with the remaining cheddar cheese and sprinkle with Parmesan.
Return to the oven and bake for an additional 20-25 minutes until the peppers are tender and the cheese is golden and bubbly.
Let the peppers rest for 5 minutes before serving. Garnish with additional fresh parsley.
Tips and Variations
Getting Bone Marrow: Ask your butcher for beef marrow bones cut lengthwise (this makes it easier to extract the marrow). You can roast the bones at 450°F for about 15 minutes until the marrow becomes soft and slightly translucent, then scoop it out.
Make it Spicier: Add a diced jalapeño or serrano pepper to the beef mixture for an extra kick.
Cheese Variations: Feel free to swap the cheddar for gruyère, gouda, or a Mexican cheese blend for different flavor profiles.
Meal Prep Hack: These peppers freeze beautifully! Prepare them through step 9, then freeze before the final baking. When ready to eat, thaw in the refrigerator overnight, add the cheese toppings, and bake as directed.
Low-Waste Tip: Use the tops and any trimmed parts of the bell peppers in the beef mixture for extra flavor and to reduce food waste.
Nutritional Information (Per Serving – 1 Stuffed Pepper Half)
- Calories: 390
- Net Carbs: 5g
- Protein: 25g
- Fat: 29g
- Fiber: 2g
Nutritional values are approximate and may vary based on specific ingredients used.
The Final Bite
These Keto Hearty Ground Beef and Bone Marrow Stuffed Bell Peppers are what happens when you’re not willing to compromise on flavor just because you’re counting carbs. They’re satisfying, nutrient-dense, and guaranteed to impress even your non-keto dinner guests. The bone marrow adds that restaurant-quality richness that makes everyone think you spent hours in the kitchen (I won’t tell if you don’t).
Have you tried cooking with bone marrow before? Drop a comment below with your experience or any questions about working with this incredible ingredient. And if you make these stuffed peppers, I’d love to hear how they turned out! Don’t forget to check out my other keto comfort food classics on The Ketovore for more low-carb culinary adventures.
