Keto Stuffed Peppers 🫑✨

These Keto Stuffed Peppers are packed with a flavorful ground beef and cauliflower rice filling, topped with melty Monterey Jack cheese. A satisfying and easy low-carb dinner option!

Serving Size: Makes 6 servings (1 stuffed pepper per serving).

Ingredients:

• 2 tablespoons avocado oil

• 1 lb ground beef

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 teaspoon sea salt

• ¼ teaspoon freshly cracked black pepper

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 (14.5-ounce) can diced tomatoes

• 1 ½ cups cauliflower rice

• 6 bell peppers, tops and cores removed

• 1 cup shredded Monterey Jack cheese

• Freshly chopped parsley, for garnish

Instructions:

Prepare the Stuffing:

• Preheat the oven to 400°F (200°C).

• Heat avocado oil in a 10-inch or larger cast-iron skillet over medium-high heat.

• Add the ground beef, oregano, smoked paprika, salt, and black pepper. Cook for 5-7 minutes, until browned.

• Stir in the chopped onion and minced garlic, cooking for an additional 4-5 minutes, until the onion softens.

• Mix in the tomato paste, diced tomatoes, and cauliflower rice. Cook for 5 minutes, stirring occasionally.

  
  

Stuff and Bake the Bell Peppers:

• Fill each bell pepper with the beef mixture, pressing it down gently.

• Top each pepper with shredded Monterey Jack cheese.

• Wipe out the skillet and place the stuffed peppers inside. Cover the skillet and bake for 15 minutes.

• Uncover, turn the broiler to high, and broil for 3-5 minutes until the cheese is bubbly and golden brown.

• Remove from the oven, garnish with freshly chopped parsley, and serve warm.

Nutritional Information (per serving):

• Calories: 280

• Net Carbs: 5g

• Protein: 22g

• Fat: 18g

  
  

Tips & Variations:

• Swap ground beef for ground turkey or sausage for a different flavor.

• Make it extra cheesy by adding shredded cheddar or mozzarella on top.

• Add a little spice with chopped jalapeños or red pepper flakes.

• Make ahead: Prepare the filling in advance and store it in the fridge until ready to stuff and bake the peppers.