Low Carb
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Low Carb Stuffed Bell Peppers

Low Carb

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Growing up my mom used to make stuffed peppers all the time. I loved the filling but wasn’t a fan of the pepper. Over the years I have learned to love the pepper. So when I started eating low carb I wasn’t about to give up my stuffed peppers. With a couple of alternations, I’ve come up with this recipe. I hope you enjoy it as much as we do.

Yield: 6
Author:
Low Carb Stuffed Peppers

Low Carb Stuffed Peppers

Prep time: 30 MCook time: 1 hourTotal time: 1 H & 30 M

Ingredients:

  • 3 bell peppers
  • 1 lb ground beef, grass-fed
  • 1 tbsp avocado oil (or olive oil)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 mushrooms, diced
  • 15 oz can diced tomatoes (optional)
  • 12 oz bag of frozen riced cauliflower
  • 2 cups cheddar cheese, shredded
  • 1 ½ tbsp of 21 Salute Seasoning (or something similar)
  • ½ tsp garlic powder
  • ½ onion powder
  • Sea salt and ground pepper

Instructions:

  1. Preheat oven to 350 degrees
  2. Cut the top off the bell peppers.
  3. Dice the bell pepper tops.
  4. In a large frypan, heat avocado oil
  5. Add the onion, mushrooms, and diced bell peppers.
  6. Cook until the onions become translucent, about 5 minutes.
  7. Stir in the garlic.
  8. Add the ground beef and cook until browned
  9. Stir in the 21 salute seasoning, garlic powder, and onion powder.
  10. Stir in the canned tomatoes.
  11. Add the frozen cauliflower, cook for 5 minutes.
  12. Add the sea salt and ground pepper to taste.
  13. Remove from heat.
  14. Stir in half the cheese.
  15. Stuff the meat mixture into the bell peppers and place them in a shallow baking dish.
  16. Top each pepper with some of the shredded cheddar cheese.
  17. With the leftover meat mixture place in a separate baking dish and top with the remaining cheddar cheese.
  18. Cook for 30 to 45 minutes.
  19. Let them sit for 5 minutes. Cut in half, add some of the extra meat mixture to the pepper and serve.
  20. Enjoy!

Calories

333

Fat (grams)

20

Sat. Fat (grams)

9

Carbs (grams)

13

Fiber (grams)

4

Net carbs

9

Sugar (grams)

5

Protein (grams)

27

Sodium (milligrams)

0

Cholesterol (grams)

74
Created using The Recipes Generator

Preheat oven to 350 degrees 

Cut the top off the bell peppers. 

Dice the bell pepper tops. 

In a large fry pan, heat avocado oil 

Add the onion, mushrooms, and diced bell peppers. 

Cook until the onions become translucent, about 5 minutes. 

Stir in the garlic. 

Add the ground beef and cook until browned 

Stir in the 21 salute seasoning, garlic powder, and onion powder. 

Add the frozen cauliflower, cook for 5 minutes. 

Stir in the canned tomatoes. 

Add the sea salt and ground pepper to taste. 

Remove from heat. 

Stir in half the cheese. 

Stuff the meat mixture into the bell peppers and place in a shallow baking dish. 

Top each pepper with some of the shredded cheddar cheese. 

With the leftover meat mixture place in a separate baking dish and top with the remaining cheddar cheese. 

Cook for 30 to 45 minutes.  

Enjoy 

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