Keto Stuffed Mini Peppers Food

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KETO STUFFED MINI PEPPERS



Keto Stuffed Mini Peppers image

These Keto Queso Stuffed Mini Peppers are an easy appetizer that is super addictive. That melty, cheesy center with a sweet pepper outside - just delicious!

Provided by Gerri

Categories     Appetiser     Appetizer     Snack     Snacks

Time 40m

Number Of Ingredients 10

20 Mini Peppers
1 tablespoon Olive Oil
½ teaspoon Salt
4 ounces Cream Cheese
1 clove Garlic (crushed)
¼ teaspoon Salt
½ teaspoon Pepper (ground)
4 ounces Mozzarella Cheese
4 ounces Cheddar Cheese
1 tablespoon Cilantro (chopped)

Steps:

  • Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
  • Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
  • Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
  • Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.
  • Add both the cheese and melt completely until you have a "dough-like" consistency.
  • Stir through the cilantro and remove from the heat.
  • Fill each pepper half with just under 1 tablespoon of the cheese mixture.
  • Roast for 10-15 minutes until the cheese is bubbly and brown.
  • Allow to cool for a few minutes before serving.
  • Enjoy warm!

Nutrition Facts : Calories 74 kcal, Carbohydrate 2 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 177 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

KETO STUFFED BELL PEPPERS



Keto Stuffed Bell Peppers image

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

1 cup frozen cauliflower rice
1 tablespoon olive oil
¼ small onion, diced
1 clove garlic, minced
1 pound ground beef
4 medium bell peppers
1 medium Roma tomatoes, diced
¾ cup grated Parmesan cheese, divided
½ cup tomato sauce
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
salt and ground black pepper to taste

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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