Following a Keto diet may sometimes seem like a struggle. Yeah, we totally get you… it’s not a struggle because of the principles, but a lack of quality recipes. Some feel the Keto diet is all about consuming fat, fat, and nothing but the fat. Where’s the fun in that? Hey, there is plenty of fun, as this recipe shows. When it comes to stuffed bell peppers, we were the type of people that only eat the filling… until we created this recipe. Dig into this gourmet meal, with stuffed bell peppers like you have never tried before – not the dry ones, but ones with simple, yet satisfying sauce.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Nutrition Information (per serving)
Total carbs
4.8 grams
Net carbs
2.8 grams
Total fat
18.2 grams
Saturated fat
6.3 grams
Fiber
2.0 grams
Protein
26.3 grams
Calories
290 kcal
Ingredients (4 servings)
- 4 green bell peppers
- 1 teaspoon olive oil
- 0.5lb. ground pork
- 0.5l. ground beef
- 2 cups riced cauliflower (process in a food processor until coarse)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- Salt and pepper, to taste
- 1 cup beef stock, homemade
- 2 teaspoons paprika powder
Instructions
1
Preheat oven to 375 F.
2
Wash the bell peppers, cut the tops off, and remove seeds and membrane.
3
Heat olive oil in a skillet over medium-high heat.
4
Add garlic and cook until fragrant. Toss in the cauliflower and cook, gently stirring for 2 minutes. Remove from the heat and season to taste with salt and pepper. Place aside to cool down.
5
Once the cauliflower is cold enough to handle, transfer it into a large bowl.
6
Add ground pork, beef, and thyme. Season to taste with salt and pepper.
7
Stuff the bell peppers with prepared mixture.
8
Combine beef stock and paprika powder in a baking dish.
9
Place the peppers into the baking dish and cover with an aluminum foil.
10
Bake the bell peppers, covered, for 25 minutes.
11
Uncover the peppers, and continue to bake for 10 minutes.
12
Serve warm with cooking sauce.