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Keto Fajita Stuffed Baby Peppers
5 from 60 votes

Keto Fajita Stuffed Baby Peppers

Keto Fajita Stuffed Baby Peppers feature small bell peppers filled with spiced, finely cubed skirt or flank steak cooked with onions and smoky spices. The dish offers a tender, savory filling enhanced by chipotle, paprika, and cumin, contained in pepper vessels. This recipe suits those seeking a low-carb, flavorful bite that can be baked to meld the stuffed flavors nicely, making it a convenient option for a satisfying snack or appetizer.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6
Calories: 185 kcal
Course: Side Dish, Appetizer
Cuisine: Mexican

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

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  1. Clean up the meat and cut into very small cubes. Sprinkle the salt and spices.
  2. 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.
  3. 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.
  4. Turn off the heat, and while you wait for the meat to cool off a little, prepare the baby peppers for stuffing.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 185

% 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.