Keto Fajita Stuffed Baby Peppers
User Reviews
5
Keto Fajita Stuffed Baby Peppers
Description
Keto Fajita Stuffed Baby Peppers are made by browning small cubes of skirt or flank steak seasoned with salt, chipotle, smoked paprika, cumin, and black pepper. Sautéed onions are added until soft, creating a juicy, spiced meat filling with smoky undertones. The baby bell peppers are carefully hollowed out and then packed tightly with the meat mixture to maximize filling inside their crisp walls.
After stuffing, the peppers are arranged upright on a greased muffin tray and baked, allowing the flavors to blend while the peppers soften slightly but maintain shape. The patina of spices on the browned meat and the mild sweetness of the peppers combine for a robust flavor with a pleasant contrast of textures.
This recipe serves as a flavorful low-carb option suitable for snack platters or as a distinctive appetizer. Topping the peppers with grated cheese before baking is optional and can add richness. Fresh cilantro garnish brightens the presentation and adds a fresh herbal note.
Adjusting meat quantity according to pepper size ensures well-stuffed peppers. Omitting onions can reduce carbs further. Serving with low-carb accoutrements like sour cream, guacamole, or pico de gallo complements the spicy stuffing and balances the heat.
Ingredients
- 6 bell peppers mini
- 1 pound skirt steak or flank steak
- 2 tablespoons olive oil for frying, or lard
- 1 onion finely chopped, small
- ½ teaspoon salt
- ½ teaspoon chipotle pepper ground, smoked
- 1 teaspoon paprika ground smoked
- 1 teaspoon cumin
- 1 teaspoon black pepper or to taste, ground
- cilantro to garnish
Instructions
- Clean up the meat and cut into very small cubes. Sprinkle the salt and spices.
- Heat up about 2 tablespoons of olive oil or lard in a frying pan. Dump all the meat at once, on high heat. Stir the meat around so it will cook evenly.
- As soon as the meat is browned, add the onions, and fry all up until the onions get soft. A couple of minutes should be enough.
- Turn off the heat, and while you wait for the meat to cool off a little, prepare the baby peppers for stuffing.
- Very carefully, with a small sharp knife, clean out the baby peppers: cut out the tops, then insert the knife inside and remove the ribs and seeds. The more space you make inside, the more meat you can stuff.
- When the meat is cool enough, using a teaspoon, start stuffing the peppers. Hold them inside your hand, and don’t be afraid of pushing down on the meat with the spoon: you are holding them tight, so they will not burst.
- Arrange the peppers standing on a greased muffin tray, and take it to the oven at 200 °C (392 °F) for approximately 10-15 minutes, fan on. Baby peppers roast fast – compared with their full sized counterparts. You can tell they are done when the skin gets wrinkly and with slightly charred areas.
Notes
- Adjust the amount of meat based on the size of your baby peppers for optimal stuffing.
- Grated cheddar or Monterey Jack cheese can be sprinkled on top before baking for added richness.
- Onion can be omitted to lower net carbs if desired.
- Serve with optional low-carb sides such as sour cream, guacamole, or pico de gallo for added flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 185kcal | 9% |
| Carbohydrates | 6.5g | 2% |
| Protein | 20.2g | 40% |
| Fat | 8.7g | 13% |
| Saturated Fat | 3.3g | 17% |
| Sodium | 227mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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