Keto Stuffed Peppers
ChefGB HernandezDifficultyIntermediateServings 5
Serving size 1 Bell pepper
Net Carbs
- Amount Per Serving
- Calories 240
- % Daily Value *
- Total Fat 14g18%
- Protein 5g
- Total Carbohydrate 13g5%
- Dietary Fiber 4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375 F.
Wash peppers, remove the tops and reserve, remove the seeds and toss.
Season peppers on the inside with salt and pepper. Set aside.
In a saucepan add the olive oil cook ground beef, sprinkle with garlic, onion, salt, and pepper and cook until the meat is browned. Add tomato chunks and cauliflower rice. Cook for about 5 minutes, stirring frequently.
Divide stuffing between all 5 peppers. Place the tops over each pepper. Cover with foil, bake for 20 minutes. Uncover and bake for an additional 5 minutes, until the peppers are soft and fully cooked.
Remove the tops, sprinkle with cheese and broil on low for 5 minutes.
Serve hot.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 375 F.
Wash peppers, remove the tops and reserve, remove the seeds and toss.
Season peppers on the inside with salt and pepper. Set aside.
In a saucepan add the olive oil cook ground beef, sprinkle with garlic, onion, salt, and pepper and cook until the meat is browned. Add tomato chunks and cauliflower rice. Cook for about 5 minutes, stirring frequently.
Divide stuffing between all 5 peppers. Place the tops over each pepper. Cover with foil, bake for 20 minutes. Uncover and bake for an additional 5 minutes, until the peppers are soft and fully cooked.
Remove the tops, sprinkle with cheese and broil on low for 5 minutes.
Serve hot.
Notes
