These Keto Stuffed Bell Peppers are a fantastic weeknight meal idea. Don’t be discouraged by the fact that they’re Keto/Low-Carb – that’s part of the beauty. With the lack of grains such as rice or quinoa, it makes this meal extremely easy to make. It’s basically a ‘set it and forget it’ type of dish.
If you take anything away from this recipe – it should be the addition of cinnamon to the beef. It’s a spice used a lot for flavoring beef in the middle East and for good reason. It adds a whole new dimension to the beef – a sort of sweetness that is hard to pin down if you’re unfamiliar with it. Personally, I wouldn’t give up the secret – keep everyone guessing.
The other beauty of this dish is it will satisfy the hunger of non-keto eaters in the household. They won’t even notice the lack of rice when they take a bite of the soft bell peppers with the aromatic beef. And if you insist, you can make some rice on the side for grain eaters.
I like serving this dish on a bed of spinach or some other greenery and grating some Parmesan cheese and black pepper over top. It’s simple, eye catching, delicious, and most importantly, healthy. There’s a good amount of fiber along with vitamins and minerals if served alongside a salad. Add some pecans or almonds to it with a nice vinaigrette – my mouth is beginning to water just thinking about it. Never underestimate a good salad. I’ll say it again…
Never underestimate a good salad.
One of the things that’s time consuming, but I embark more often than I wish I did, is the roasting of the bell peppers. It’s a decent amount of work, but I always find that the extra flavor is worth it. Simply throw them in the broiler and watch them as they roast – you’ll have to rotate them a bit and keep a watchful eye – don’t want fire!
After they’re roasted, put them in a container and cover for 10 minutes. Then come back and peel off the skin. It’s pretty straightforward unless you didn’t roast them enough – in that case, the skin will be troublesome and a massive pain to remove. Just stick it back in the broiler, that side up and get a nice char on them.
A good side dish you can serve with these keto stuffed bell peppers are the Keto Cheddar Bay Cheese Biscuits. They add the nice side of bread that would normally be served alongside some bell peppers at my family’s dinner table, yet deliciously low carb. Just be weary, they’re had to keep any around for leftovers!
Keto Stuffed Bell Peppers
These Stuffed Bell Peppers use basic ingredients but pack phenomenal flavor. They make a great weeknight meal when you don't know what to make and don't have much on hand!
Ingredients
- 1.5 lbs ground beef (preferably lean)
- 6 bell peppers
- 3 large garlic cloves
- 1 large carrot
- ½ an onion
- 1 tsp cumin
- 1 tbsp ground cinnamon
- olive oil
- cayenne pepper (to taste)
- salt to taste
- sriracha (optional)
Instructions
- Chop the onion, carrot, and mince the garlic.
- Place a large pot over medium heat and add olive oil.
- Once the pot sizzles with a piece of onion, add the chopped onion and carrot. Salt.
- In the meantime, cut the top off the bell peppers and remove any and all seed from the inside. Place the bell peppers into a casserole dish that is deep enough to hold them. You can optionally cut the tops and add them to the carrots and onions mix.
- Preheat the oven to 350°F / 176°C.
- Once the onions are translucent, add the the garlic. After a minute or two, add the ground beef and stir.
- After the ground beef has been stirred, add the cumin, cayenne pepper, and cinnamon. Salt and mix again. Let the meat brown and cook.
- After the meat has browned and is cooked through (about 20 minutes), remove the pot from the stovetop.
- Using a slotted spoon, spoon the beef into the bell pepper, draining as much liquid with each spoonful.
- Once the peppers are filled, optionally top with sriracha sauce.
- Place the peppers into the oven for 20-40 minutes, depending on how firm or soft you would like the bell peppers.
- Once the bell peppers are to your liking, remove from the oven, plate and enjoy!
Notes
You can roast the bell peppers beforehand for better flavor, but it will increase the cook time
Nutrition Information
Yield 6 Serving Size 1 Bell PepperAmount Per Serving Calories 236Total Fat 11.3gCarbohydrates 8gNet Carbohydrates 5gFiber 3gProtein 24g
