These keto stuffed peppers are the idealrapid and handy low carb meal! It’s more cheese, full of flavor, and so delicious. No one would ever bet that there are solelythirteen grams of internet carbs per serving.
What makes this recipe so good
It’s a entire meal in one! High in protein and fat, these keto-stuffed peppers includethe whole thing you want to experience full and satisfied.
It’s relativelyquick and easy! Start by way of making the filling and then stuffing the peppers earlier than transferring them to the oven. This speedy recipe requires very little effort, and it isdefinitely foolproof!
It’s a entirehousehold favourite! Even carb fans are going loopy over this keto meal. I’ve tricked a lot of human beings into consuming these keto-stuffed peppers, and no one would have ever guessed how low-carb they are.
Paprika – shadedoes not matter, any massive paprika will work in this recipe! I love choosing up a range of colors, which makes this dish that lotsextraexciting and exciting. To put together bell peppers for this recipe, beginthroughreducing 1/4 inch from the pinnacle of every one. And if you favor to reducereturned on waste, you can without problems chop up the candy pepper scraps and toss them with the filling. Next, use your arms or a spoon to scrape the seeds and ribs from the internal of every pepper. Once the peppers are hollowed out from the inside, they’re equipped to be stuffed and baked!
Cauliflower Rice – This low-carb rice choice is key to making these keto stuffed peppers. The normal stuffed pepper has rice in the filling, though we reducereturned on a ton of carbs viathe use of cauliflower rice instead. However, if you wish, you can alternative the cauliflower rice for an greater pound of floor beef. And if you areno longer keto, you can use two cups of cooked white or brown rice in its place.
Use any leftover filling alternatively you like! I had pretty a bit of filling left after the pepper filling, so I surelyloved it. Although experience free to use it for stuffing candy potatoes, zucchini boats, or any veggies you truely want!
Switch up your keto stuffed pepper recipe any way you like! It’s a idealprobability to use up any leftover greens you have. Simply slice it up and toss it in with the filling so nothing is lost!
Prepare this meal in advance of time and both freeze it or put it in the fridge tillyou areprepared to eat! To do this, put together the recipe till it is time to bake. Then, simplyearlier than baking, cowl the peppers with plastic wrap and keepboth in the fridge for up to three days or in the freezer for up to one month.
▢6 massive bell peppers
▢1 tablespoon avocado oil
▢1 pound floor beef
▢1 teaspoon salt
▢1 chopped onion
▢3 garlic cloves, minced
▢2 teaspoons Italian seasoning
▢1 8-ounce can tomato sauce
▢1 14 oz can diced tomatoes, drained
▢2 cups cauliflower rice
▢1 cup freshly grated cheddar cheese see notes
▢ Fresh chopped parsley, for serving
big frying pan
Heat the oven to four hundredlevels Fahrenheit.
Trim about an inch from the pinnacle of the candy pepper, then cast off the stems, ribs, and seeds.
Heat the avocado oil in a massive skillet over medium-high heat, add the floor meat and salt. Slice the meat with a timber spoon whilst cooking, till browned, about 5 minutes.
Add chopped onion, garlic and Italian seasoning. Cook till onions are softened, about 4-5 minutes.
Add tomato sauce, tomato cubes, and cauliflower rice. Cook for about three minutes earlier thandoing away with from the warmness and stuffing the peppers with the red meat mixture.
Put the stuffed peppers internal a baking dish, cowlevery with grated cheese, and cowl the dish with aluminum foil.
Bake for 30 minutes, covered, then eliminate the tin foil and bake for some other 10 minutes or till the cheese has melted and bubbles. Cover with clean chopped parsley and serve.