keto stuffed bell peppers
AuthorTeamKeto
RatingDifficultyBeginner

Most ketogenic dinners consist of a protein source/meat and veggie, but that can get boring pretty quickly. Stop settling for boring meals and try these keto stuffed bell peppers with Italian sausage, mushrooms, and marinara! You're going to get your micronutrients in without realizing you're eating vegetables (which means they are perfect for the kids).

TweetSaveShare
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
Directions:
1

Preheat the oven to 425°F. Line a sheet pan with parchment paper and set a cooling rack in it.

2

Make the marinara: Heat the olive oil in a small saucepan over medium heat for 1 to 2 minutes. When the oil is hot, add the red onion and mushrooms to the pan and sauté for 3 to 4 minutes, until the vegetables have begun to brown, stirring occasionally.

3

Add the tomato to the saucepan and cook for 3 to 4 minutes, then add the stock, basil, and garlic powder. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until reduced by one-quarter. Stir in the heavy cream and Parmesan cheese.

4

While the marinara is simmering, make the filling for the peppers: In a large sauté pan over medium heat, heat the coconut oil for 1 to 2 minutes, then add the onions, garlic, and spinach and sauté, stirring occasionally, for 2 to 3 minutes. Transfer to a small mixing bowl and set aside to cool slightly.

5

In a large bowl, combine the ground sirloin, sausage, cream cheese, feta cheese, Italian seasoning, salt, and pepper with the spinach mixture and ¼ cup of the marinara; mix to incorporate all the ingredients.

6

Mix together the coconut flour and 1 tablespoon of the hazelnut flour, then evenly dust the inside of each bell pepper with the flour mixture. Stuff each pepper evenly with about 5 ounces of the filling and set on the cooling rack in the prepared sheet pan.

7

Combine the remaining 2 tablespoons of hazelnut flour, ground flax seeds, and Parmesan cheese in a small bowl, then evenly dust the tops of the stuffed bell peppers.

8

Bake for 18 to 20 minutes, until the internal temperature of the filling reaches 155°F. Remove from the oven, plate with the remaining marinara, and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Servings 4

11.9g
Net Carbs

Amount Per Serving
Calories 659
% Daily Value *
Total Fat 47.4g73%
Total Carbohydrate 17.6g6%
Dietary Fiber 5.7g23%
Protein 37.7g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking Method

Directions

Directions:
1

Preheat the oven to 425°F. Line a sheet pan with parchment paper and set a cooling rack in it.

2

Make the marinara: Heat the olive oil in a small saucepan over medium heat for 1 to 2 minutes. When the oil is hot, add the red onion and mushrooms to the pan and sauté for 3 to 4 minutes, until the vegetables have begun to brown, stirring occasionally.

3

Add the tomato to the saucepan and cook for 3 to 4 minutes, then add the stock, basil, and garlic powder. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until reduced by one-quarter. Stir in the heavy cream and Parmesan cheese.

4

While the marinara is simmering, make the filling for the peppers: In a large sauté pan over medium heat, heat the coconut oil for 1 to 2 minutes, then add the onions, garlic, and spinach and sauté, stirring occasionally, for 2 to 3 minutes. Transfer to a small mixing bowl and set aside to cool slightly.

5

In a large bowl, combine the ground sirloin, sausage, cream cheese, feta cheese, Italian seasoning, salt, and pepper with the spinach mixture and ¼ cup of the marinara; mix to incorporate all the ingredients.

6

Mix together the coconut flour and 1 tablespoon of the hazelnut flour, then evenly dust the inside of each bell pepper with the flour mixture. Stuff each pepper evenly with about 5 ounces of the filling and set on the cooling rack in the prepared sheet pan.

7

Combine the remaining 2 tablespoons of hazelnut flour, ground flax seeds, and Parmesan cheese in a small bowl, then evenly dust the tops of the stuffed bell peppers.

8

Bake for 18 to 20 minutes, until the internal temperature of the filling reaches 155°F. Remove from the oven, plate with the remaining marinara, and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Italian Sausage Stuffed Bell Peppers with Tomato-Mushroom Marinara

Leave a Reply

Your email address will not be published. Required fields are marked *

The maximum upload file size: 128 MB. You can upload: image, audio, video, document, spreadsheet, interactive, text, archive, code, other. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded.