KETO STUFFED BELL PEPPERS
Ingredients:
- 4 large bell peppers (red, green, yellow, or orange)
- 1 pound ground beef or ground turkey
- 1/2 cup cauliflower rice
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup diced onions
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese (or your choice of keto-friendly cheese)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
Preheat your oven to 375°F (190°C).
Start by preparing the bell peppers. Cut off the tops, remove the seeds and membranes, and rinse them. If necessary, trim the bottoms slightly to help them stand upright in a baking dish. Set them aside.
In a large skillet, heat some olive oil over medium heat. Add the diced onions and garlic, and sauté for a few minutes until they become translucent.
Add the ground beef or turkey to the skillet and cook until it's browned and cooked through, breaking it up into crumbles as it cooks. Season with Italian seasoning, salt, and pepper.
Stir in the cauliflower rice and diced tomatoes. Cook for an additional 2-3 minutes to combine the flavors. Remove the skillet from heat.
Carefully stuff each bell pepper with the meat and vegetable mixture, packing it down gently.
Place the stuffed bell peppers in a baking dish. If you have extra filling, you can place it around the peppers in the dish.
Sprinkle the shredded mozzarella cheese over the top of each stuffed bell pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and slightly browned.
Once the stuffed bell peppers are done, remove them from the oven and let them cool for a few minutes before serving.
Serve the keto stuffed bell peppers as a satisfying low-carb meal. You can garnish them with fresh herbs like basil or parsley if desired.
Enjoy your delicious keto stuffed bell peppers!

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