Keto Stuffed Peppers
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
6 People
-
Calories
340 kcal
-
Course
Main Course
-
Cuisine
American
Keto Stuffed Peppers
Description
The Keto Stuffed Peppers recipe combines the natural sweetness of red bell peppers with a robust filling of ground beef and riced cauliflower, seasoned with garlic, onion, Italian herbs, and a pinch of nutmeg. Fire-roasted tomatoes and marinara sauce add moisture and acidity, balancing the richness of the meats and cheeses. The peppers are first blanched to soften, then filled and baked until tender, allowing the flavors to meld and the cheese to develop a golden crust. The result is a textured filling with a tender yet firm pepper vessel.
These stuffed peppers make a complete meal that can be served as a satisfying dinner. The use of riced cauliflower keeps the carbohydrate content low, fitting well into ketogenic or low-carb meal plans. The dish can be paired with a simple side salad or steamed vegetables to round out the plate.
The recipe suggests covering the baking dish during most of the cooking time to retain moisture, uncovering near the end if adding extra cheese for a melted topping. The filling mixture incorporates both mozzarella and Parmesan cheese for depth of flavor and meltability. Fresh parsley on top offers a bright finish.
Ingredients
- 6 red bell pepper medium
- 1 tablespoon olive oil
- 1 cup riced cauliflower
- 2 teaspoons garlic minced, fresh
- 1/3 cup onion minced
- 1 1/2 teaspoons salt divided
- 1 lb ground beef 93% lean
- 1 cup mozzarella cheese + additional for topping, 4 oz, grated
- 1/2 cup Parmesan Cheese grated
- 2 tablespoons parsley minced (+ additional for garnish, fresh
- 2 teaspoons Italian seasoning
- 1 ground nutmeg pinch of
- 15 oz fire roasted tomatoes diced
- 1 cup marinara sauce
Instructions
- Heat your oven to 350°F.
- Cut the stems out the peppers and scoop out the membranes. Place them upside down in a baking dish and cook until just a little bit tender, about 10 minutes.
- Heat the oil in a large pan on medium-high heat. Add the cauliflower, onion, garlic, and 1/2 teaspoon of salt. Cook until the cauliflower is golden brown, about 5 to 7 minutes. Transfer to a bowl.
- Add the beef into the pan and break it up with your cooking spoon. Cook until no longer pink, about 5 to 7 minutes. Add it into the bowl.
- Add all the ingredients up to the tomatoes into the bowl (including the rest of the salt) and stir well. Then add the tomatoes and marinara and stir to combine.
- Flip the peppers right side up and spoon the mixture into the peppers, leaving a small gap at the top for extra cheese.
- Cover and cook until soft, around 20 to 30 minutes. If topping with cheese, sprinkle on after 20 minutes and cook uncovered for 5 to 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6People
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8.5g | 43% |
| Cholesterol | 61mg | 20% |
| Sodium | 1000mg | 42% |
| Potassium | 599mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 192mg | 213% |
| Calcium | 5mg | 1% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
