Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 large Bell peppers
- 1 tablespoon Olive oil
- 1 small Onion finely chopped
- 1 lb. Lean ground beef
- 2 tablespoons Keto taco seasoning
- 1 15 oz. can Dice tomatoes in their juices
- 1 cup Cauliflower rice steamed
- 2 cups Shredded cheese divided
Instructions
- To begin, preheat your oven to 190C/375F and lightly grease a large baking dish.
- Cut the tops off the bell peppers and remove the seeds and excess membranes. Slice each pepper in half and place them in the greased baking dish.
- In a large non-stick pan, heat olive oil on medium heat. Once heated, add the onions and sauté for approximately one minute. Add the ground beef and cook until it is no longer pink. Add the taco seasoning, then pour the diced tomatoes and their juices into the can. Let the mixture simmer for one minute.
- Remove the pan from the heat and stir in the steamed cauliflower rice and one cup of shredded cheese.
- Evenly distribute the filling among the bell pepper halves and top with the remaining cheese.
- Bake the stuffed peppers for 20-25 minutes until the cheese is melted and the bell peppers are tender.
- Finally, remove the stuffed peppers from the oven and serve immediately.
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Nutrition Facts
Serving: 2 bell pepper halves
Calories: 295 kcal
Carbohydrates: 10g
Protein: 38g
Fat: 14g
Fiber: 6g
Calcium: 306mg
Iron: 3mg
Net Carbohydrates: 4g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Stuffed Bell Pepper
Leftovers should be stored in the refrigerator, completely covered, or in a sealed container. Some moisture will begin to form, but it can be removed when reheating. They will keep well for up to 5 days. Place cooled stuffed peppers in an airtight container and stored them in the freezer for up to 6 months.
To reheat the Keto Stuffed Bell Pepper, microwave them for 30-40 second spurts or reheat them in a preheated oven until warm.