Keto Stuffed Bell Peppers with Cheese
Ingredients
4 large bell peppers (halved, seeds removed)
1 lb ground beef (or ground turkey/chicken)
2 tbsp olive oil or butter
1/2 medium onion, diced (optional)
2 cloves garlic, minced
1 cup riced cauliflower (instead of rice for keto)
1 cup diced tomatoes (canned, no sugar added, drained well)
1/2 tsp paprika
1/2 tsp Italian seasoning
Salt & pepper to taste
1 cup shredded cheddar or Mexican blend cheese
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish.
Heat olive oil in a skillet. Add onion and garlic, sauté until softened.
Add ground beef and cook until browned. Drain excess grease.
Stir in cauliflower rice, diced tomatoes, paprika, Italian seasoning, salt, and pepper. Cook for 5 minutes.
Spoon mixture into halved bell peppers and place in baking dish.
Top each pepper generously with shredded cheese.
Bake uncovered for 25–30 minutes, until peppers are tender and cheese is melted and bubbly.
Nutrition (per stuffed half, 8 servings)
Calories: ~220
Net Carbs: 5g
Protein: 16g
Fat: 15g
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