Keto Stuffed Peppers Recipe

super easy

Stuffed peppers are a classic dish that has been enjoyed for generations. They are often made with ground beef, rice, and tomato sauce, then baked until tender and topped with melted cheese. While this is a delicious combination, it is not always the healthiest choice, especially for those following a low-carb or keto diet. That’s where this keto-friendly version comes in. 

Instead of traditional rice, this recipe uses cauliflower rice, which is a low-carb alternative that is also high in nutrients. The ground beef provides plenty of protein and flavour, while the diced onion, celery, and bell pepper add texture and flavour. The seasonings, including oregano, basil, paprika, salt, and black pepper, complement the other ingredients perfectly and add a depth of flavour to the dish. 

Of course, what really sets these keto stuffed peppers apart is the cheese. There is plenty of it, from the grated Parmesan cheese mixed into the filling to the shredded mozzarella cheese melted on top of each pepper. The cheese adds richness and creaminess, making these peppers even more satisfying and delicious. 

No Reviews

Ingredients

Adjust Servings
4 large bell peppers
450g ground beef
1 cup cauliflower rice
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tomato sauce
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions

1.

Preheat oven to 375°F/190°C. Cut off the tops of the bell peppers and remove the seeds and membranes.

Mark as complete
2.

In a large skillet over medium-high heat, cook the ground beef until browned and cooked through. Remove the beef from the skillet and set aside.

Mark as complete
3.

Add the cauliflower rice, onion, celery, and diced bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.

Mark as complete
4.

Add the minced garlic, dried oregano, dried basil, paprika, salt, and black pepper to the skillet. Cook for an extra minute, stirring constantly.

Mark as complete
5.

Add the cooked ground beef back to the skillet and stir to combine with the vegetables.

Mark as complete
6.

Stir in the tomato sauce, Parmesan cheese, and 1/2 cup of the shredded mozzarella cheese.

Mark as complete
7.

Spoon the beef and vegetable mixture into the prepared bell peppers, filling each pepper to the top.

Mark as complete
8.

Top each pepper with the remaining shredded mozzarella cheese.

Mark as complete
9.

Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the cheese is melted and bubbly and the peppers are tender.

Mark as complete
10.

Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.

Mark as complete

Notes

These keto stuffed peppers are a delicious and satisfying meal that's perfect for any night of the week. With their cheesy, beefy goodness, you won't even miss the carbs!

© Copyright Quick Dish Cookbook 2024 | Privacy Policy