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5.0 from 60 votes

Keto Fajita Stuffed Baby Peppers

Make an easy keto friendlier version of Mexican fajitas: using mini peppers instead of tortillas, you get the perfect low-carb party food. Delicious, fun to eat, and gorgeous to serve!

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

Ingredients

  • 6 mini bell peppers
  • 1 pound skirt or flank steak
  • 2 tablespoons olive oil or lard for frying
  • 1 small onion finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground smoked chipotle
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon ground black pepper or to taste
  • cilantro to garnish

Instructions

    Cup of Yum
  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

  • The amount of meat needed varies with the size of your peppers. Increase the recipe for bigger peppers.
  • You can cover the open pepper tops with grated cheddar or Monterey Jack cheese before taking them to the oven.
  • You can omit the onion if you need a lower net carb count.
  • Optional low-carb accompaniments: sour cream, guacamole and pico de galo.

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: 6Serving

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.