Keto Stuffed Bell Peppers
These savory keto stuffed bell peppers are a hearty and satisfying main course, perfect for a low-carb diet. Bell peppers are filled with a seasoned ground beef mixture, topped with cheese, and baked until tender and bubbly. It's a flavorful and easy-to-prepare meal.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 479 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsbell pepper, halved and seeds removed
- 450 gground beef, 80/20 lean
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 400 gdiced tomato, undrained
- 120 mlbeef broth
- 1 tspdried oregano
- 0.5 tspsmoked paprika
- 0.75 tspsalt
- 0.25 tspblack pepper
- 1 cupshredded cheddar cheese
garnish
- 2 tbspfresh parsley, chopped
Equipment
large skillet · spoon · oven · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
Place the halved bell peppers cut-side up in a 9x13 inch baking dish.
About 1 min
- 3
In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon.
About 8 min
- 4
Drain any excess fat from the ground beef.
About 1 min
- 5
Add the yellow onion to the skillet and cook until softened, about 3-4 minutes.
About 4 min
- 6
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 7
Pour in the diced tomatoes and beef broth, then add the dried oregano, smoked paprika, salt, and black pepper.
About 1 min
- 8
Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and some liquid to reduce.
About 7 min
- 9
Evenly distribute the ground beef mixture into each bell pepper half.
About 3 min
- 10
Cover the baking dish tightly with aluminum foil.
About 1 min
- 11
Bake for 25 minutes, or until the bell peppers are tender.
About 25 min
- 12
Remove the foil and sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
About 1 min
- 13
Return the dish to the oven and bake uncovered for another 8-10 minutes, or until the cheese is melted and bubbly and slightly golden.
About 10 min
Cook’s note: Keep an eye on the cheese to prevent it from burning.
- 14
Garnish with fresh parsley before serving.
About 1 min
Per serving
Nutrition
- Calories
- 478.9kcal
- Protein
- 30.1g
- Carbs
- 17.4g
- Fat
- 33.1g
- Fibre
- 4.8g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stuffed bell peppers in an airtight container in the refrigerator.
Reheat in the oven at 175°C (350°F) until warmed through, or in the microwave.
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