KETO-FRIENDLY STUFFED PEPPERS
These Keto-Friendly Stuffed Peppers are a delicious, low-carb alternative to traditional stuffed peppers filled with seasoned ground beef with oregano, paprika powder, garlic powder and topped with melted cheese. They make for a hearty meal without the carb overload and are perfect for a quick dinner. These stuffed bell peppers require minimal ingredients yet deliver maximum flavour. Salt and black pepper enhance the taste. Olive oil improves the richness of the beef, while the cheese creates a gooey topping that complements the dish. They are perfect for those following a keto diet or anyone looking for a satisfying and nutritious meal. Simple to prepare and packed with protein, this dish is also gluten-free and can be customised to suit different tastes. Whether served as a main dish or a side, these stuffed peppers are a delightful addition to any meal plan.
RECIPE CATEGORY
Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Bake, Sauté
OCCASION/HOLIDAY
Dinner, Potluck, Summer, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Carb, Gluten-Free, Quick and Easy
DISH TYPE
Stuffing / Dressing
INGREDIENTS
There are the following ingredients for Keto-Friendly Stuffed Peppers:
- ½ bell pepper, halved
- 50g ground beef
- 10g shredded cheese
- 1 tsp olive oil
- Salt and black pepper, to taste
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
FULL NUTRITIONAL INFORMATION
- Calories: 210
- Protein: 16g
- Fat: 15g
- Carbohydrates: 4g
- Fibre: 1g
- Sugar: 2g
- Sodium: 180mg
PREPARATION
- Preheat the oven: Set to 180°C (350°F) and line a baking dish with parchment paper or lightly grease it.
- Prepare the bell pepper: Slice it in half and remove the seeds and membranes. Place the halves in the baking dish.
- Cook the beef: Heat olive oil in a pan over medium heat. Add ground beef and cook until browned, breaking it apart with a spatula.
- Season the beef: Add salt, black pepper, garlic powder, smoked paprika and dried oregano. Stir well to combine.
- Fill the peppers: Spoon the cooked beef evenly into the bell pepper halves.
- Add cheese: Sprinkle shredded cheese evenly over the stuffed peppers.
- Bake the peppers: Place in the oven and bake for 15-18 minutes or until the cheese is melted and bubbly.
- Let them rest: Remove them from the oven and allow to cool slightly before serving.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
Here are some tips for Keto-Friendly Stuffed Peppers:
- For extra flavour: Add a dash of Worcestershire sauce to the ground beef while cooking.
- Ensure even cooking: Place the peppers on a baking dish with raised edges to prevent any juices from spilling.
- Melty cheese: Use a cheese that melts well, such as mozzarella or cheddar, for a gooey topping.
VARIATIONS
- Dairy-free option: Substitute shredded cheese with dairy-free alternatives or nutritional yeast.
- Spicier version: Add red chilli flakes or a small amount of diced jalapeño to the beef mixture.
- More protein: Mix in some cooked bacon bits or a few chopped mushrooms for extra texture.
- Vegetarian alternative: Replace beef with cooked lentils or crumbled tofu seasoned with the same spices.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes.
- Freezing: Wrap each stuffed pepper individually in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.