DinnerMain Course

Keto Stuffed Bell Peppers

Name: Keto Stuffed Bell Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs bell pepper halved and seeds removed; 450 g ground beef 80/20 lean; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 400 g diced tomato undrained; 120 ml beef broth; 1 tsp dried oregano; 0.5 tsp smoked paprika; 0.75 tsp salt; 0.25 tsp black pepper; 1 cup shredded cheddar cheese; 2 tbsp fresh parsley chopped

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

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

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

53%Score

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

Storage

Store leftover stuffed bell peppers in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 175°C (350°F) until warmed through, or in the microwave.