Keto Italian Stuffed Peppers Food
KETO ITALIAN STUFFED PEPPERS
This recipe for Keto Italian stuffed peppers is sure to become a family favorite. Enjoy all the flavor of this classic Italian dish minus the high carbs.
Provided by Hilda Solares
Categories Low Carb Keto Main Meals
Time 1h25m
Number Of Ingredients 22
Steps:
- Pre-heat oven to 350 degrees.
- Slice the bell peppers in half and remove the seeds and set aside.
- Brown the ground beef and sausage.
- Add all the spices to the ground meat and sauté.
- Add the 28 ounces of crushed tomatoes
- Allow the meat sauce to simmer on low for 10 minutes and then set aside to slighly cool for 5 minutes.
- Combine all three cheeses, egg and spices until it is perfectly blended. Set aside.
- In a large baking pan add a small layer of sauce and then arrange the sliced peppers side by side.
- Add the meat sauce filling to each of the bell peppers (distributing it evenly among all the peppers)
- Next add the cheese ricotta filling to each pepper.
- Lastly, sprinkle each pepper with the parmesan and mozzarella cheese topping.
- Cover dish lightly with a sheet of parchment paper and bake for 60 minutes in a 350 degree oven. Then uncover and allow the cheese to brown lightly for another 10 minutes.
Nutrition Facts : Calories 395 calories, Carbohydrate 7.9 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 16.7 grams fat, Fiber 1.1 grams fiber, Protein 52.9 grams protein, SaturatedFat 8.5 grams saturated fat, ServingSize 1, Sugar 4.3 grams sugar
KETO STUFFED BELL PEPPERS
If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.
Provided by Edible Times
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
- Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
- While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
- Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
- Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
- Roast in the preheated oven until peppers are soft, 25 to 35 minutes.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 11.8 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 473.7 mg, Sugar 4.8 g
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