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keto stuffed peppers
keto stuffed peppers

keto stuffed peppers
keto stuffed peppers
Source
Ingredients:
1
Servings
  • 4
    item
     large bell peppers (any color)
  • 1
    lb
     ground beef (or ground turkey)
  • 240
    ml
     diced tomatoes (canned or fresh)
  • 240
    ml
     shredded mozzarella cheese
  • 120
    ml
     grated parmesan cheese
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 240
    ml
     cauliflower rice (or regular rice if not keto)
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil
keto stuffed peppers
Instructions:
  1. Prepare the Peppers: Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly cook the peppers by boiling or roasting for 5-7 minutes to soften slightly. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
  4. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
  5. Stir in the diced tomatoes, cauliflower rice, oregano, basil, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and heated through.
  6. Remove from heat and mix in the shredded mozzarella cheese and half of the grated Parmesan cheese.
  7. Spoon the meat mixture into each prepared pepper, packing it down gently. Place the stuffed peppers in a baking dish.
  8. Sprinkle the remaining Parmesan cheese on top of each stuffed pepper.
  9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.
  10. Allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh herbs if desired.
  • 4
    item
     large bell peppers (any color)
  • 1
    lb
     ground beef (or ground turkey)
  • 240
    ml
     diced tomatoes (canned or fresh)
  • 240
    ml
     shredded mozzarella cheese
  • 120
    ml
     grated parmesan cheese
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 240
    ml
     cauliflower rice (or regular rice if not keto)
  • 1
    tsp
     dried oregano
  • 1
    tsp
     dried basil
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil
1
Servings
0

Prepare the Peppers: Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly cook the peppers by boiling or roasting for 5-7 minutes to soften slightly. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.

Add the ground beef to the skillet and cook until browned. Drain any excess fat.

Stir in the diced tomatoes, cauliflower rice, oregano, basil, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and heated through.

Remove from heat and mix in the shredded mozzarella cheese and half of the grated Parmesan cheese.

Spoon the meat mixture into each prepared pepper, packing it down gently. Place the stuffed peppers in a baking dish.

Sprinkle the remaining Parmesan cheese on top of each stuffed pepper.

Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and golden.

Allow the stuffed peppers to cool for a few minutes before serving. Garnish with fresh herbs if desired.

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