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Low Carb Stuffed Peppers with Mexican Barbacoa (Slow Cooker Recipe)

Yields6 ServingsPrep Time5 minsCook Time4 hrsTotal Time4 hrs 25 mins

Craving barbacoa on keto? Try these low carb Mexican barbacoa stuffed bell peppers! They pack a flavorful punch, but without all of the carbs! Plus, you are getting the benefits of micronutrients in the peppers and onions!

low carb stuffed peppers

 3 bell peppers (seeds removed)
 1 lb pork tenderloin
 1 cup bone broth
 1 cup salsa (Herdez salsa ranchera used)
 ¼ cup red onion, chopped
 ¼ cup cilantro, chopped
 1 tbsp apple cider vinegar
 2 tsp salt
 1 tsp black pepper
 optional: guacamole for topping

In a ziplock bag, combine all of the ingredients, except the peppers.


Allow pork to marinate overnight in this mixture.


Add the marinaded pork to a slow-cooked and cooked for 4-6 hours, or unit the pork is cooked and tender.


Preheat the oven to 350F.


Cut each bell pepper in half (lengthwise) and place on a baking sheet.


Bake the bell peppers for 30 minutes in the preheated oven.


To make the low carb stuffed peppers, fill each cooked bell pepper half with equal parts of the barbacoa mixture.


Option to top and serve your low carb stuffed peppers with guacamole.

Nutrition Facts

Serving Size 1 stuffed pepper

Servings 6

Amount Per Serving
Calories 139
% Daily Value *
Total Fat 2.8g5%
Total Carbohydrate 6.1g3%

Net Carbohydrate 5.3g2%
Dietary Fiber 0.8g4%
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.