Keto Stuffed Peppers Without Rice Food
STUFFED PEPPERS WITHOUT RICE
Easy and delicious stuffed peppers without rice make a comforting and low cost low carb, gluten free, sugar free and keto meal.
Provided by Jen @ Whole Lotta Yum
Categories Dinner
Time 38m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Wash bell peppers, cut them in half and remove the membrane and seeds
- Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
- Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
- Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
- Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
- Stir in ground meat and cook until heated through
- Stir in 1/2 cup of shredded cheese
- Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
- Cover with foil and bake for 30 minutes
- Garnish with chives if desired, optional
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/2 pepper, Sodium 786 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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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