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- 4 large bell peppers (any color) - 1 lb ground beef (or turkey) - 1 cup cauliflower rice - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup shredded cheddar cheese (divided) - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Each serving of keto stuffed bell peppers provides: - Calories: About 350-400 - Protein: 25-30 grams - Total Carbohydrates: 8-10 grams - Dietary Fiber: 3-4 grams - Net Carbs: 5-7 grams - Fats: 20-25 grams - Bell Peppers: These bright veggies are low in calories. They pack vitamins A and C, which boost your immune system. - Ground Beef or Turkey: Great sources of protein. They help build muscles and keep you full. - Cauliflower Rice: Low in carbs and rich in fiber. This veggie aids digestion and helps you feel full. - Onion and Garlic: They add flavor and have antioxidants. They support heart health. - Cheddar Cheese: Offers calcium and protein. Cheese can help strengthen bones. - Olive Oil: Packed with healthy fats, it can lower bad cholesterol and support heart health. - Italian Seasoning and Smoked Paprika: These spices enhance taste without added sugar or carbs. They can also provide anti-inflammatory benefits. - Fresh Parsley: This herb adds freshness and is full of vitamins. It can also help with digestion. {{ingredient_image_1}} To start, preheat your oven to 375°F (190°C). This is key for even cooking. Next, take four large bell peppers, any color you like. Slice the tops off and remove the seeds and membranes inside. This helps the peppers cook well and hold the filling. Lightly brush the outside with olive oil. This adds flavor and helps them brown. Place the peppers upright in a baking dish. In a large skillet, heat two tablespoons of olive oil over medium heat. Add a small, finely chopped onion and two minced garlic cloves. Sauté them until the onion turns translucent. This usually takes about 3-4 minutes. Next, add one pound of ground beef or turkey to the pan. Cook until it is browned, breaking it apart as it cooks. Drain any extra fat to keep your dish lean. Now, stir in one cup of cauliflower rice, one teaspoon of Italian seasoning, and one teaspoon of smoked paprika. These add a rich flavor. Season with salt and pepper to taste and cook for another 2-3 minutes. This warms everything through. Now it’s time to stuff the peppers. Carefully spoon the mixture into each pepper until they are packed full. Top each pepper with half a cup of the shredded cheddar cheese. Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the peppers to be tender and the cheese to be bubbly and golden. Once cooked, let them cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color. Enjoy your delicious keto stuffed bell peppers! To cook ground beef or turkey well, start with a hot skillet. This helps the meat brown nicely. Use medium heat and add some olive oil. It keeps the meat moist. Break the meat apart as it cooks. This ensures even cooking. Avoid overcrowding the pan; it can steam the meat. Cook until no pink remains. Drain any excess fat to keep your dish healthy. Cauliflower rice gives a nice texture to stuffed peppers. First, you need to chop the cauliflower into small pieces. Use a food processor for a quick job. When cooking, sauté it with the onion and garlic. This enhances the flavor. Avoid overcooking the rice. It should remain slightly firm. This way, it adds a nice bite to your filling. One common mistake is not seasoning enough. Add salt and pepper to taste while cooking the filling. Another mistake is packing the peppers too tightly. The mixture needs space to expand as it cooks. Remember to cover the baking dish with foil. This helps the peppers cook evenly. Finally, don’t skip the cheese on top. It adds flavor and a golden crust. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors. Customize the Filling: Feel free to add other vegetables like zucchini or mushrooms to the stuffing for added nutrition and flavor. Make Ahead: These stuffed peppers can be prepared ahead of time and refrigerated. Just bake them when you're ready to serve! Use Leftover Meat: This recipe is a great way to use up leftover cooked meat such as chicken or pork, making it a versatile choice. {{image_2}} You can switch the ground beef for turkey or chicken. This change keeps it lean. If you want a meat-free option, use mushrooms or lentils. Mushrooms give a nice umami taste. Lentils add fiber and protein. You can also use plant-based meat for a vegan twist. Cheese adds great flavor and creaminess. If you want to try something different, use mozzarella or pepper jack. These cheeses melt well and taste great. For dairy-free options, almond or cashew cheese works. These alternatives keep the dish creamy without the dairy. You can add more veggies for extra flavor and nutrients. Try diced zucchini or spinach. Both add color and taste. You can also include chopped tomatoes for a fresh touch. Adding vegetables makes your meal more hearty and healthy. Don't be afraid to play with your choices! To keep your keto stuffed peppers fresh, let them cool first. Place them in an airtight container. You can store them in the fridge for up to four days. Make sure to keep the peppers separated to avoid them getting soggy. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Add a few drops of water to help keep them moist. Cover the dish with foil and heat for 20 minutes. You can also use a microwave. Just heat them on high for 2-3 minutes. Check if they are warm throughout before eating. Freezing is a great way to save your stuffed peppers for later. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer bag. You can store them in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight. Then, reheat them in the oven or microwave as described above. This method keeps the flavor and texture intact. Keto stuffed bell peppers are low in carbs. Each pepper has about 6 grams of carbs. The filling adds a few more carbs, but it remains keto-friendly. You can enjoy a tasty meal without breaking your carb limit. Yes, you can use other types of peppers. Green, yellow, or even mini sweet peppers work well. Each type adds a unique taste. Choose what you like best for your meal. To reheat stuffed peppers, use the oven. Preheat to 350°F (175°C). Place the peppers in a dish with a splash of water. Cover with foil to keep them moist. Heat for about 15-20 minutes. This helps keep their texture and flavor intact. In this blog post, we explored tasty stuffed bell peppers. We covered key ingredients, their health benefits, and step-by-step cooking instructions. You learned tips for perfecting your dish and discovered helpful variations and storage methods. Remember, you can easily switch ingredients based on your taste. Enjoy your cooking and create your special version of this dish. Trust in the ways we've shared, and you’ll impress everyone with your stuffed peppers.

Keto Stuffed Bell Peppers

Delicious and healthy stuffed bell peppers filled with ground beef, cauliflower rice, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Keto
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground beef (or turkey)
  • 1 cup cauliflower rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese (divided)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the exterior of the peppers with olive oil and place them upright in a baking dish.
  • In a large skillet over medium heat, add the olive oil. Sauté the chopped onion and minced garlic until the onion is translucent.
  • Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat.
  • Stir in the cauliflower rice, Italian seasoning, smoked paprika, and half of the shredded cheddar cheese. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.
  • Remove the skillet from the heat. Carefully spoon the stuffing mixture into each bell pepper until they are packed full.
  • Top each stuffed pepper with the remaining cheddar cheese.
  • Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Once cooked, let them cool for a few minutes before serving. Garnish with freshly chopped parsley.

Notes

Garnish with fresh parsley for added flavor.
Keyword keto, low carb, stuffed peppers