25+ Easy and Flavorful Keto Capsicum Recipes to Try Today

Capsicum, also known as bell pepper, is not only delicious and versatile but also a fantastic addition to any ketogenic diet.

With its vibrant colors and crunchy texture, capsicum is low in carbs, high in fiber, and packed with essential nutrients, making it the perfect vegetable for anyone looking to stay within their keto macros.

Whether you enjoy it roasted, stuffed, grilled, or sautéed, capsicum adds flavor and freshness to a wide variety of keto-friendly dishes.

In this blog post, we’re sharing 25+ keto capsicum recipes that will help you elevate your low-carb meals.

From savory stir-fries to creamy salads and everything in between, these recipes are perfect for anyone wanting to add a healthy twist to their ketogenic lifestyle.

So, whether you’re a seasoned keto enthusiast or just starting out, these recipes are sure to inspire you to get creative in the kitchen.

25+ Easy and Flavorful Keto Capsicum Recipes to Try Today

With so many delicious and nutritious options, these 25+ keto capsicum recipes will keep your meals exciting, satisfying, and aligned with your ketogenic goals.

Capsicum is a versatile vegetable that pairs well with a wide variety of proteins, herbs, and spices, offering endless possibilities for low-carb meals.

From breakfast to dinner and everything in between, you’ll find dishes that are quick, easy, and full of flavor.

So, the next time you’re in need of a keto-friendly recipe, turn to the humble capsicum.

With its vibrant colors, crunchy texture, and health benefits, it’s the perfect vegetable to spice up your meals while staying within your carb limit.

Give these recipes a try, and enjoy the delicious journey of low-carb cooking!

Keto Stuffed Capsicum with Cream Cheese and Ground Beef

This keto stuffed capsicum recipe offers a delicious low-carb, high-protein meal that is perfect for anyone following a ketogenic diet.

The capsicum (bell pepper) is stuffed with a flavorful mixture of seasoned ground beef and creamy cream cheese, topped with cheese and baked to perfection.

It’s a satisfying meal that delivers on both flavor and nutrition.

Ingredients:

• 4 large capsicums (bell peppers)
• 1 lb (450g) ground beef
• 4 oz (115g) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the capsicums and remove the seeds. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
4. Add the ground beef to the skillet and cook until browned. Drain excess fat if needed.
5. Stir in paprika, oregano, salt, and pepper. Remove from heat and let cool for a few minutes.
6. Mix the cream cheese into the beef mixture until fully combined.
7. Stuff each capsicum with the beef mixture and place them in a baking dish.
8. Top each stuffed capsicum with shredded cheddar cheese.
9. Bake for 20-25 minutes or until the cheese is melted and the capsicums are tender.
10. Garnish with fresh parsley before serving.

These keto stuffed capsicums are a great way to enjoy a hearty, flavorful meal while keeping your carb intake low.

The combination of seasoned ground beef and creamy cream cheese, with the crispy texture of the bell pepper, creates a balanced, satisfying dish.

Perfect for dinner or meal prepping, they can be served with a side of leafy greens or cauliflower rice for added nutrition.

Plus, they can be customized with other keto-friendly toppings like sour cream or avocado.

Keto Grilled Capsicum and Zucchini Salad

This keto-friendly grilled capsicum and zucchini salad is a simple, vibrant, and refreshing dish that fits perfectly into a low-carb lifestyle.

The smoky grilled capsicum and zucchini are complemented by a tangy lemon vinaigrette and fresh herbs.

It’s an ideal side dish or light meal that’s packed with nutrients and full of flavor.

Ingredients:

• 2 red capsicums (bell peppers)
• 2 zucchinis, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried basil
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Slice the capsicums in half, remove the seeds, and brush them with olive oil. Do the same with the zucchini slices.
3. Season the vegetables with salt and pepper.
4. Grill the capsicum halves, skin side down, and zucchini slices for 4-5 minutes per side, or until tender and slightly charred.
5. Remove the vegetables from the grill and let them cool for a few minutes.
6. Once cooled, slice the capsicum into strips and cut the zucchini into smaller bite-sized pieces.
7. In a small bowl, whisk together lemon juice, Dijon mustard, extra virgin olive oil, dried basil, salt, and pepper to create the vinaigrette.
8. Toss the grilled capsicum and zucchini in the vinaigrette and garnish with fresh basil leaves.

This grilled capsicum and zucchini salad is the epitome of a fresh, healthy, and keto-friendly dish.

The smoky flavor from the grill combined with the tangy lemon vinaigrette elevates the vegetables to a whole new level.

It’s light yet satisfying, making it perfect as a side dish for any keto meal or even a standalone lunch.

Plus, it’s easy to make in bulk and stores well, so it’s great for meal prepping.

Keto Capsicum and Chicken Stir-Fry

This keto capsicum and chicken stir-fry is a quick and easy dish that’s full of vibrant colors and bold flavors.

With tender pieces of chicken breast, crunchy bell peppers, and a savory stir-fry sauce, it’s a perfect meal for a busy weeknight when you want something flavorful but low in carbs.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 red capsicums (bell peppers), sliced
• 1 green capsicum, sliced
• 1 tablespoon coconut oil or olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional, for heat)
• Salt and pepper, to taste
• Sesame seeds (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken to the skillet and cook until browned and cooked through, about 6-7 minutes. Remove the chicken and set it aside.
3. In the same skillet, add the garlic and ginger, sautéing until fragrant (about 1-2 minutes).
4. Add the sliced capsicums to the skillet and stir-fry for 3-4 minutes, until they begin to soften but still retain some crunch.
5. Return the chicken to the skillet and pour in the soy sauce, rice vinegar, and sesame oil. Stir to coat everything in the sauce.
6. Season with chili flakes (if using), salt, and pepper to taste. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
7. Garnish with sesame seeds before serving.

This keto capsicum and chicken stir-fry is a quick, flavorful, and filling meal that’s perfect for those on a ketogenic diet.

The chicken provides lean protein, while the colorful capsicums add a crisp texture and natural sweetness.

The stir-fry sauce ties everything together with a savory umami flavor, making each bite satisfying.

It’s ideal for meal prep or a fast dinner, and you can even switch up the vegetables based on what’s in season.

Keto Capsicum and Spinach Frittata

This keto capsicum and spinach frittata is a versatile and easy-to-make breakfast or brunch option that fits perfectly into a low-carb lifestyle.

Loaded with colorful capsicum, fresh spinach, and eggs, it’s high in healthy fats and protein.

The dish is quick to prepare, making it a great option for busy mornings or meal prepping for the week.

Ingredients:

• 4 large eggs
• 1 red capsicum (bell pepper), diced
• 1 green capsicum, diced
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Add the diced capsicum and sauté for 4-5 minutes until softened.
4. Add the chopped spinach to the skillet and cook for another 1-2 minutes, allowing the spinach to wilt.
5. In a separate bowl, whisk together the eggs, heavy cream, oregano, salt, and pepper.
6. Pour the egg mixture over the sautéed capsicum and spinach in the skillet. Stir gently to distribute the vegetables evenly.
7. Sprinkle shredded mozzarella and grated Parmesan on top.
8. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
9. Allow the frittata to cool slightly before slicing and serving.

This keto capsicum and spinach frittata is a hearty, flavorful dish that can be enjoyed for breakfast, lunch, or dinner.

The bell peppers add a subtle sweetness, while the spinach provides a burst of green goodness.

The richness of the eggs and cheeses makes it both satisfying and nutritious.

It’s an easy-to-make meal that can be enjoyed hot or cold, and it’s perfect for meal prep, as it stores well in the fridge for several days.

Keto Capsicum and Avocado Salad with Lime Dressing

This keto capsicum and avocado salad is a fresh, vibrant, and nutritious option for anyone following a low-carb diet.

The creamy avocado pairs perfectly with the crunch of bell peppers, and the tangy lime dressing brings everything together.

It’s an ideal side dish for grilled meats or as a light lunch on a warm day.

Ingredients:

• 2 red capsicums (bell peppers), diced
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced capsicums, diced avocados, red onion, and fresh cilantro.
2. In a separate small bowl, whisk together lime juice, olive oil, apple cider vinegar, salt, and pepper to create the dressing.
3. Pour the lime dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately or chill in the refrigerator for 30 minutes before serving for a more refreshing experience.

This keto capsicum and avocado salad is a refreshing, nutrient-packed dish that’s perfect for warm weather.

The creamy avocado provides healthy fats while the capsicum adds a satisfying crunch.

The tangy lime dressing ties everything together, making it a delicious and low-carb side dish or light meal.

This salad is easy to customize by adding your favorite herbs or even grilled chicken for an extra protein boost.

Keto Roasted Capsicum and Cauliflower Soup

This keto roasted capsicum and cauliflower soup is a comforting, velvety dish that’s low in carbs but high in flavor.

Roasting the capsicum enhances its natural sweetness, which pairs beautifully with the mild taste of cauliflower.

The result is a rich, creamy soup perfect for a cozy dinner or as a starter to any meal.

Ingredients:

• 2 red capsicums (bell peppers), halved and seeded
• 1 small cauliflower, chopped into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved capsicums and cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
4. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened (about 5 minutes).
5. Add the roasted capsicum and cauliflower to the pot, then pour in the broth. Bring to a boil and let it simmer for 10 minutes.
6. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and puree.
7. Stir in the heavy cream and adjust seasoning with salt and pepper.
8. Garnish with fresh parsley before serving.

This keto roasted capsicum and cauliflower soup is a comforting, creamy dish that’s perfect for a chilly day.

The roasted capsicum adds a deep, smoky flavor, while the cauliflower creates a velvety base for the soup.

The addition of heavy cream makes it rich and indulgent without the carbs.

It’s an ideal dish for anyone looking for a low-carb comfort food option that’s both filling and satisfying.

Plus, this soup can be made in large batches, making it great for meal prep or freezing for later use.

Keto Capsicum and Eggplant Stir-Fry

This keto capsicum and eggplant stir-fry is a quick and flavorful dish that combines the crispness of bell peppers with the creamy texture of eggplant.

Stir-fried in a savory sauce with garlic, ginger, and soy sauce, it’s a low-carb, nutrient-packed meal that’s perfect for anyone on a ketogenic diet.

It’s ideal as a side dish or a light vegetarian main.

Ingredients:

• 1 red capsicum (bell pepper), sliced
• 1 medium eggplant, cubed
• 2 tablespoons olive oil or coconut oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional, for heat)
• 1 tablespoon rice vinegar
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil or coconut oil in a large skillet or wok over medium-high heat.
2. Add the cubed eggplant and stir-fry for 5-7 minutes, until it softens and begins to brown.
3. Add the sliced capsicum, garlic, and ginger to the skillet and stir-fry for another 3-4 minutes until the capsicum is tender but still crisp.
4. Stir in the soy sauce, sesame oil, chili flakes (if using), and rice vinegar. Toss to coat everything evenly in the sauce.
5. Cook for an additional 2-3 minutes, allowing the sauce to thicken and the flavors to meld together.
6. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This keto capsicum and eggplant stir-fry is a simple yet flavorful dish that’s perfect for a quick and healthy meal.

The eggplant provides a satisfying texture, while the bell peppers add a slight sweetness.

The savory stir-fry sauce with ginger and soy brings everything together in a harmonious, flavorful bite.

This dish is great as a side to grilled meats or as a standalone vegetarian meal.

It’s also easily customizable, allowing you to add other keto-friendly vegetables or protein sources like tofu or chicken.

Keto Capsicum and Shrimp Skewers

These keto capsicum and shrimp skewers are a perfect low-carb, high-protein dish for a light and satisfying meal.

The shrimp is seasoned and paired with colorful bell peppers, then grilled to perfection.

They make an excellent choice for a summer barbecue, or a quick weeknight dinner that’s full of flavor and keto-friendly.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 red capsicums (bell peppers), cut into 1-inch pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional)
• Salt and pepper, to taste
• Fresh lemon wedges (for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, combine the shrimp, olive oil, garlic, paprika, oregano, chili powder (if using), salt, and pepper. Toss to coat the shrimp evenly in the seasoning mixture.
3. Thread the shrimp and bell pepper pieces onto skewers, alternating between shrimp and capsicum pieces.
4. Grill the skewers for 2-3 minutes per side or until the shrimp are opaque and cooked through.
5. Remove the skewers from the grill and serve with fresh lemon wedges and a sprinkle of chopped parsley.

These keto capsicum and shrimp skewers are a light and satisfying meal that’s bursting with flavor.

The combination of smoky grilled shrimp and sweet bell peppers is a match made in keto heaven, while the simple seasoning enhances the natural flavors of the ingredients.

Whether served as an appetizer, snack, or main dish, they are a great choice for anyone on a low-carb diet.

You can also experiment by adding other vegetables like zucchini or mushrooms to the skewers for extra variety.

Keto Capsicum and Turkey Meatball Soup

This keto capsicum and turkey meatball soup is a comforting and hearty low-carb meal that’s perfect for any season.

The turkey meatballs are packed with flavor and complemented by the vibrant sweetness of capsicum.

The broth is rich and savory, making this soup a satisfying and nourishing dish that is keto-friendly and ideal for meal prepping.

Ingredients:

• 1 lb (450g) ground turkey
• 1 red capsicum (bell pepper), diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

For the meatballs:

• 1 lb (450g) ground turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the meatballs: In a large bowl, combine the ground turkey, Parmesan cheese, egg, garlic powder, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
3. Bake the meatballs in the preheated oven for 15-20 minutes or until cooked through and golden.
4. While the meatballs are baking, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened (about 3-4 minutes).
5. Add the diced capsicum and sauté for another 3 minutes.
6. Pour in the chicken broth and bring it to a simmer. Add the basil, oregano, and red pepper flakes (if using), and season with salt and pepper.
7. Once the meatballs are done, carefully add them to the simmering broth and let them cook for an additional 5-10 minutes.
8. Serve the soup hot, garnished with fresh parsley.

This keto capsicum and turkey meatball soup is the perfect combination of rich, savory flavors and a hearty texture.

The turkey meatballs are tender and flavorful, while the capsicum adds a sweet, vibrant touch to the broth.

It’s an ideal low-carb dish for a cozy meal, especially when you want something filling but not heavy.

The soup is also great for meal prep, as it can be stored in the refrigerator for a few days or frozen for later.

Keto Capsicum and Bacon Cauliflower Rice

This keto capsicum and bacon cauliflower rice is a delicious and filling low-carb side dish that combines the savory flavors of crispy bacon with the crunch of bell peppers and cauliflower rice.

It’s a perfect accompaniment to your keto meals or can be enjoyed as a quick, satisfying lunch or dinner on its own.

Packed with protein, healthy fats, and fiber, this dish is both nutritious and flavorful.

Ingredients:

• 1 small head of cauliflower, grated or riced
• 2 red capsicums (bell peppers), diced
• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon fat in the skillet.
2. In the same skillet, add olive oil and sauté the diced capsicum for 3-4 minutes until tender.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Stir in the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
5. Add soy sauce, paprika, salt, and pepper, and mix well to coat the cauliflower rice in the seasonings.
6. Stir in the crispy bacon and cook for an additional 2 minutes, allowing the flavors to combine.
7. Garnish with fresh parsley before serving.

This keto capsicum and bacon cauliflower rice is a great way to enjoy a flavorful, low-carb alternative to traditional rice.

The combination of crispy bacon and tender bell peppers brings out an incredible depth of flavor, while the cauliflower rice offers a satisfying texture.

This dish can serve as a perfect side to grilled meats or as a main course when paired with a keto-friendly protein.

It’s easy to make, filling, and an excellent option for anyone following a ketogenic diet.

Keto Creamy Capsicum and Coconut Soup

This keto creamy capsicum and coconut soup is a rich, velvety dish with the sweetness of capsicum and the richness of coconut milk.

It’s a comforting, flavorful soup that’s perfect for chilly days.

The creamy texture, paired with the smoky flavor of roasted capsicum, makes it a satisfying meal that’s both keto-friendly and delicious.

Ingredients:

• 2 red capsicums (bell peppers), halved and seeds removed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (13.5 oz) coconut milk (full-fat)
• 3 cups chicken or vegetable broth
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the capsicum halves on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until the skins are charred and the flesh is soft.
2. Once roasted, remove the capsicum from the oven and let them cool. Once cooled, peel off the skins and set the flesh aside.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
4. Add the roasted capsicum, coconut milk, and chicken or vegetable broth to the pot. Bring to a boil and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender and puree until smooth.
6. Stir in paprika, cumin, salt, and pepper. Adjust seasoning to taste.
7. Serve the soup hot, garnished with fresh cilantro or parsley.

This creamy capsicum and coconut soup is an indulgent yet low-carb option that is perfect for anyone following a ketogenic diet.

The roasted capsicum adds a smoky sweetness, while the coconut milk brings a rich, creamy texture to the soup.

It’s a comforting, satisfying dish that can be enjoyed as a standalone meal or paired with a light salad.

The vibrant flavors and velvety consistency make this soup a crowd-pleaser, ideal for meal prepping or a cozy evening at home.

Keto Capsicum and Mushroom Omelette

This keto capsicum and mushroom omelette is a quick, delicious, and filling breakfast option that’s both low in carbs and high in protein.

The eggs are filled with sautéed capsicum, mushrooms, and cheese, creating a savory, satisfying meal that can kickstart your day with plenty of energy.

It’s a perfect choice for those following a ketogenic diet.

Ingredients:

• 3 large eggs
• 1 red capsicum (bell pepper), diced
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil or butter
• 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite variety)
• Salt and pepper, to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Heat olive oil or butter in a non-stick skillet over medium heat.
2. Add the diced capsicum and sliced mushrooms to the skillet and sauté for 5-7 minutes, until softened and lightly browned.
3. In a bowl, whisk the eggs and season with salt and pepper.
4. Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to cook undisturbed for about 1-2 minutes.
5. Once the edges of the omelette start to set, sprinkle the shredded cheese over the top.
6. Carefully flip one side of the omelette over to create a half-moon shape, or leave it open-faced if preferred.
7. Cook for an additional 1-2 minutes until the eggs are fully set and the cheese is melted.
8. Serve immediately, garnished with fresh herbs if desired.

This keto capsicum and mushroom omelette is the perfect way to enjoy a quick and satisfying breakfast without the carbs.

The combination of sautéed bell peppers and mushrooms gives the omelette a wonderful flavor and texture, while the cheese adds a creamy, indulgent touch.

It’s a versatile dish that can be customized with other keto-friendly ingredients like spinach, bacon, or avocado.

Ideal for busy mornings, this omelette will keep you full and energized throughout the day.

Keto Capsicum and Zucchini Noodles with Pesto

This keto capsicum and zucchini noodles with pesto is a fresh, flavorful dish that offers all the goodness of veggies while keeping it low-carb.

Zucchini noodles are a perfect substitute for pasta, while the vibrant capsicum and homemade pesto bring bold, herby flavors to the dish.

It’s a great option for lunch or dinner, offering a nutritious, satisfying meal without the carbs.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 red capsicum (bell pepper), thinly sliced
• 1/4 cup homemade pesto (or store-bought keto-friendly pesto)
• 1 tablespoon olive oil
• 1 tablespoon pine nuts, toasted (optional, for garnish)
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

For the pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 1 garlic clove
• Salt and pepper, to taste

Instructions:

1. To make the pesto, blend the basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper in a food processor until smooth.
2. Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes, until slightly tender but still firm.
3. Add the sliced capsicum to the skillet and cook for another 2-3 minutes until tender.
4. Remove from heat and stir in the pesto, tossing the noodles and capsicum to coat evenly.
5. Garnish with toasted pine nuts and fresh basil leaves before serving.

This keto capsicum and zucchini noodles with pesto is a light yet satisfying dish that’s perfect for anyone following a low-carb or ketogenic lifestyle.

The zucchini noodles provide a great pasta alternative, and the pesto ties the dish together with its aromatic, herby flavors.

The sweet bell pepper adds crunch and freshness, making this dish a delightful, nutrient-packed option for lunch or dinner.

Plus, it’s quick and easy to prepare, and the homemade pesto can be stored for multiple uses.

Keto Capsicum and Sausage Casserole

This keto capsicum and sausage casserole is a comforting, hearty dish that’s perfect for dinner.

The combination of savory sausage, roasted capsicum, and a creamy, cheesy base creates a satisfying meal that’s low in carbs but high in flavor.

It’s easy to make and can be prepped ahead of time, making it an ideal option for busy weeknights or family meals.

Ingredients:

• 4 sausages (preferably keto-friendly, such as chicken, turkey, or pork sausages)
• 2 red capsicums (bell peppers), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Slice the sausages into bite-sized pieces and cook until browned and fully cooked, about 8-10 minutes.
3. Remove the sausage from the skillet and set aside. In the same skillet, add the onion and garlic and sauté for 3-4 minutes until softened.
4. Add the sliced capsicum to the skillet and cook for another 5 minutes until tender.
5. Stir in the heavy cream, Parmesan cheese, and half of the shredded cheddar cheese, cooking until the cheese is melted and the mixture is creamy.
6. Return the cooked sausage to the skillet and mix everything together. Season with salt and pepper to taste.
7. Transfer the mixture to a casserole dish and top with the remaining shredded cheddar cheese.
8. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden.
9. Garnish with fresh herbs, if desired, before serving.

This keto capsicum and sausage casserole is a rich and comforting dish that’s perfect for any occasion.

The savory sausage pairs perfectly with the creamy, cheesy sauce and tender bell peppers.

It’s filling, low in carbs, and can be easily adapted by switching up the sausage type or adding other keto-friendly veggies.

This casserole is ideal for meal prepping, as it reheats beautifully, making it a great choice for busy days when you need a satisfying and quick meal.

Keto Capsicum and Chicken Stir-Fry

This keto capsicum and chicken stir-fry is a quick, healthy meal packed with protein and colorful vegetables.

The tender chicken is stir-fried with crunchy bell peppers and a savory sauce, creating a delicious low-carb dish that’s full of flavor.

Perfect for a busy weeknight or meal prepping, this stir-fry is both easy to make and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 red capsicums (bell peppers), sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sesame oil and sliced capsicum. Stir-fry for 4-5 minutes until the bell peppers are tender but still crisp.
4. Add the cooked chicken back to the skillet along with soy sauce, rice vinegar, garlic powder, and ground ginger. Stir everything together and cook for another 2-3 minutes until heated through.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and fresh cilantro before serving.

This keto capsicum and chicken stir-fry is a simple, flavorful dish that’s perfect for anyone looking for a quick, healthy meal.

The bell peppers add a lovely crunch, while the savory sauce ties the dish together beautifully.

The chicken provides lean protein, making it both satisfying and nutritious.

It’s an ideal choice for a low-carb lunch or dinner, and the recipe is easily customizable with additional veggies or spices to suit your taste.

Plus, it’s quick enough to prepare in under 30 minutes, making it a go-to option for busy weeknights.

Keto Capsicum and Beef Stir-Fry

This keto capsicum and beef stir-fry is a vibrant, quick-cooking dish packed with protein, vegetables, and bold flavors.

The tender beef is stir-fried with colorful bell peppers and a savory soy-based sauce, creating a dish that’s both low-carb and satisfying.

It’s an ideal meal for anyone looking for a fast and flavorful keto-friendly dinner or lunch.

Ingredients:

• 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
• 2 red capsicums (bell peppers), sliced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional, for heat)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the thinly sliced beef and stir-fry for 3-4 minutes, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add sesame oil and sauté the minced garlic for 1 minute until fragrant.
4. Add the sliced capsicum and stir-fry for another 3-4 minutes until the peppers are tender yet crisp.
5. Stir in the soy sauce, rice vinegar, lime juice, ground ginger, and chili flakes (if using). Cook for an additional 2 minutes, allowing the flavors to combine.
6. Return the cooked beef to the skillet and toss to coat everything evenly in the sauce. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This keto capsicum and beef stir-fry is a delicious, protein-packed dish that comes together quickly in under 30 minutes.

The beef is tender, the bell peppers add crunch, and the savory, slightly tangy sauce brings everything together.

This stir-fry is not only keto-friendly but also incredibly versatile—you can add other low-carb vegetables like zucchini or broccoli to make it even more hearty.

Perfect for a weeknight meal, it’s a dish that the whole family will love.

Keto Capsicum and Avocado Salad

This keto capsicum and avocado salad is a refreshing and satisfying dish that combines creamy avocado with crunchy bell peppers.

Tossed in a light lime dressing, this salad is the perfect side dish for any keto meal, or it can serve as a light lunch on its own.

It’s high in healthy fats, fiber, and vitamins, making it an excellent choice for those on a ketogenic diet.

Ingredients:

• 2 ripe avocados, cubed
• 1 red capsicum (bell pepper), diced
• 1/2 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed avocado, diced capsicum, sliced cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cilantro, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
4. Garnish with additional cilantro and a sprinkle of sea salt before serving.

This keto capsicum and avocado salad is the perfect low-carb, refreshing side dish for any meal.

The creamy avocado pairs beautifully with the crunchy capsicum and cucumber, while the lime dressing adds a zesty, tangy kick.

It’s a quick, easy dish to prepare and can be customized by adding extra ingredients like cherry tomatoes or olives.

Whether you’re serving it with grilled meats or enjoying it on its own, this salad is a great way to boost your intake of healthy fats and veggies while staying within your keto macros.

Keto Capsicum and Salmon Foil Packets

These keto capsicum and salmon foil packets are a healthy and convenient way to enjoy a low-carb meal.

The salmon is perfectly baked with colorful bell peppers, a touch of olive oil, and your favorite seasonings, all wrapped in foil for easy cleanup.

This meal is ideal for busy weeknights or meal prepping, offering a nutrient-dense, flavorful option that’s both satisfying and keto-friendly.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 2 red capsicums (bell peppers), sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of aluminum foil, large enough to wrap the salmon fillets and veggies.
3. Drizzle a little olive oil on each foil piece and place one salmon fillet in the center of each.
4. Arrange the sliced capsicum around the salmon fillets. Drizzle with lemon juice and olive oil, and season with garlic powder, dried thyme, salt, and pepper.
5. Fold the foil around the salmon and vegetables, sealing the packets tightly.
6. Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Carefully open the foil packets, garnish with fresh parsley, and serve with lemon wedges on the side.

These keto capsicum and salmon foil packets are a simple, flavorful, and low-maintenance meal.

The salmon comes out perfectly tender, infused with the flavors of the bell peppers and seasoning.

Plus, the foil packet method keeps everything moist and allows the flavors to meld together, making cleanup a breeze.

This dish is a great option for anyone following a keto diet, offering a delicious combination of protein, healthy fats, and veggies in one easy-to-make meal.

It’s perfect for meal prep, too, as you can prepare the packets ahead of time and bake them whenever you’re ready to eat.

Keto Capsicum and Eggplant Lasagna

This keto capsicum and eggplant lasagna is a low-carb twist on the classic lasagna, using thinly sliced eggplant in place of pasta sheets.

Layers of roasted eggplant, bell peppers, and a rich tomato sauce, combined with creamy ricotta and mozzarella, create a hearty and satisfying dish.

It’s the perfect keto-friendly comfort food that will leave you feeling full without the carbs.

Ingredients:

• 2 large eggplants, sliced into thin rounds
• 2 red capsicums (bell peppers), diced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 jar (about 14 oz) low-sugar marinara sauce
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the eggplant slices on the baking sheet, drizzle with olive oil, and season with salt, pepper, and Italian seasoning. Roast for 20-25 minutes, flipping halfway, until tender and golden.
3. While the eggplant is roasting, heat a little olive oil in a skillet over medium heat. Add the diced capsicum and sauté for 5 minutes until softened.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of roasted eggplant, followed by a layer of the sautéed capsicum, ricotta cheese, and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
5. Bake the lasagna for 25-30 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.

This keto capsicum and eggplant lasagna is a delicious, guilt-free alternative to traditional lasagna, perfect for anyone on a low-carb or ketogenic diet.

The roasted eggplant provides a tender, savory base, while the creamy ricotta and melted mozzarella add richness and depth.

The bell peppers bring a sweet, fresh crunch, and the marinara sauce ties everything together.

This dish is a great way to satisfy your lasagna cravings without compromising your keto lifestyle.

It also makes for great leftovers, as the flavors only get better the next day.

Keto Capsicum and Shrimp Skewers

These keto capsicum and shrimp skewers are a flavorful and fun way to enjoy seafood on a ketogenic diet.

The shrimp is marinated in a zesty garlic-lemon marinade and paired with colorful bell peppers for a vibrant, low-carb meal.

Perfect for grilling or roasting, these skewers are great for a quick dinner or a summer BBQ.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 red capsicums (bell peppers), cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let the shrimp marinate for 15-20 minutes.
2. Preheat the grill or grill pan to medium-high heat.
3. Thread the marinated shrimp and chunks of bell pepper onto skewers, alternating between shrimp and peppers.
4. Grill the skewers for 2-3 minutes on each side, until the shrimp are pink and cooked through.
5. Remove from the grill and garnish with fresh parsley and lemon wedges before serving.

These keto capsicum and shrimp skewers are a light, flavorful, and visually appealing dish perfect for summer dinners or entertaining.

The shrimp are perfectly tender and full of zest from the lemon and garlic marinade, while the capsicum adds a delightful sweetness and color.

This dish is quick to make, high in protein, and low in carbs, making it an ideal choice for a healthy keto meal.

Whether served with a side of greens or enjoyed as a stand-alone snack, these skewers are sure to impress.

Keto Capsicum and Turkey Meatballs

These keto capsicum and turkey meatballs are a healthy, low-carb alternative to traditional meatballs.

Packed with lean turkey, bell peppers, and herbs, they are perfect for anyone following a ketogenic diet.

Whether served in a marinara sauce or enjoyed on their own, these meatballs are moist, flavorful, and a great source of protein.

Ingredients:

• 1 lb (450g) ground turkey
• 1 red capsicum (bell pepper), finely chopped
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup almond flour
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, finely chopped bell pepper, grated Parmesan, egg, almond flour, minced garlic, oregano, garlic powder, salt, and pepper. Mix well to combine.
3. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until golden brown and cooked through.
5. Garnish with fresh basil before serving.

These keto capsicum and turkey meatballs are a great way to enjoy a classic dish while staying within your keto macros.

The bell peppers add moisture, sweetness, and texture, making the meatballs more flavorful and satisfying.

They’re perfect on their own, or served with a side of zucchini noodles or cauliflower rice for a complete meal.

These meatballs are not only keto-friendly but also packed with protein, making them ideal for meal prep or a quick dinner.

Whether you’re feeding the family or hosting guests, they are sure to be a hit!

Keto Capsicum and Bacon Frittata

This keto capsicum and bacon frittata is a delicious, protein-packed dish that’s perfect for breakfast, brunch, or even dinner.

The crispy bacon adds a smoky flavor, while the bell peppers bring a fresh sweetness to the eggs.

This frittata is easy to make, can be served warm or cold, and is ideal for meal prep.

It’s low in carbs and full of healthy fats, making it an excellent choice for anyone following a keto diet.

Ingredients:

• 6 large eggs
• 4 strips of bacon, chopped
• 1 red capsicum (bell pepper), diced
• 1/2 onion, chopped
• 1/4 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a skillet over medium heat and cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside. Leave a little bacon fat in the skillet for sautéing the vegetables.
3. In the same skillet, sauté the diced capsicum and chopped onion for 3-4 minutes until softened.
4. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper. Stir in the shredded cheddar cheese and cooked bacon.
5. Pour the egg mixture into the skillet with the vegetables and bacon. Cook over low heat for 2-3 minutes, then transfer the skillet to the preheated oven.
6. Bake for 15-20 minutes, or until the frittata is set and slightly golden on top.
7. Garnish with fresh parsley before serving.

This keto capsicum and bacon frittata is a savory, satisfying dish that can be enjoyed at any time of the day.

The combination of crispy bacon, sweet bell peppers, and rich cheese creates a perfect balance of flavors, while the eggs provide a hearty base.

Whether served for breakfast or as a light dinner, this frittata is incredibly versatile and easy to make.

It’s also a great option for meal prep, as it keeps well in the fridge and can be eaten cold or reheated.

Keto Capsicum and Cauliflower Rice Stir-Fry

This keto capsicum and cauliflower rice stir-fry is a quick, low-carb dish that’s packed with flavor.

The cauliflower rice serves as a perfect substitute for traditional rice, while the bell peppers add color and crunch.

Tossed in a savory soy-based sauce and stir-fried with garlic and onions, this stir-fry is a healthy, satisfying meal that fits perfectly into a ketogenic lifestyle.

Ingredients:

• 1 small head of cauliflower, grated into rice-sized pieces (or 4 cups pre-made cauliflower rice)
• 2 red capsicums (bell peppers), thinly sliced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon chili flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
2. Add the sliced capsicum and cook for another 3-4 minutes until tender-crisp.
3. Stir in the cauliflower rice, sesame oil, soy sauce, ground ginger, and chili flakes (if using). Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender and lightly golden.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This keto capsicum and cauliflower rice stir-fry is a quick and tasty meal that’s perfect for anyone following a low-carb or ketogenic diet.

The cauliflower rice provides the same texture as traditional rice but with fewer carbs, while the bell peppers add both crunch and sweetness.

The savory sauce and spices elevate the dish, creating a flavorful stir-fry that’s both filling and satisfying.

This recipe is great for meal prep, as it stores well in the fridge and can be enjoyed throughout the week.

Keto Capsicum and Chicken Avocado Wraps

These keto capsicum and chicken avocado wraps are a light yet satisfying meal that’s easy to prepare and full of flavor.

Instead of using traditional wraps, this recipe uses large lettuce leaves as a low-carb alternative, making it perfect for those on a ketogenic diet.

The grilled chicken, creamy avocado, and crisp bell peppers create a delicious combination that’s both refreshing and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 red capsicum (bell pepper), thinly sliced
• 1 avocado, sliced
• 1 cup lettuce leaves (such as Romaine or Butterhead)
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a grill pan or skillet over medium heat. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side, until fully cooked and golden. Slice the chicken thinly once cooked.
2. To assemble the wraps, lay out a large lettuce leaf on a plate.
3. Place a few slices of grilled chicken on the lettuce, followed by slices of bell pepper and avocado.
4. Drizzle with lime juice and garnish with fresh cilantro.
5. Carefully wrap the lettuce leaf around the filling and serve.

These keto capsicum and chicken avocado wraps are a perfect low-carb, high-protein meal that’s both healthy and satisfying.

The grilled chicken provides lean protein, while the bell peppers and avocado offer fresh, crunchy, and creamy textures.

The lettuce wraps are a great way to enjoy a sandwich-like meal without the carbs, making it an ideal choice for lunch or a light dinner.

These wraps are easy to customize with your favorite ingredients, making them a versatile addition to your keto recipe collection.