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low carb stuffed peppers

Low Carb Stuffed Peppers

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 243
Author: Lisa MarcAurele
A bell peppers stuffed with a meaty filling. They make a tasty keto friendly meal. It can even be made ahead and frozen for an easy meal any time.
Print Recipe

Ingredients

  • 6 medium green bell peppers washed and seeded
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 pound ground beef
  • 14.5 ounces diced tomatoes
  • 2 teaspoons Italian seasoning
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder
  • ¾ cup marinara sauce divided
  • 3 slices Colby Jack cheese chopped
  • 3 slices mozzarella cheese chopped

Instructions

  • Cut tops off peppers. Hollow out inside and discard seeds. Chop half the tops and set aside.
    hollowed bell peppers
  • In skillet, saute garlic in olive oil until fragrant. Add in chopped green peppers from tops. Cook for about five minutes.
    cooking chopped onion and pepper
  • Add in ground beef and cook until browned. 
    browned ground beef pepper onion
  • Mix in diced tomatoes, Italian seasoning, sea salt, and onion powder. Cook another five minutes.
    browned ground beef tomato added
  • Stuff beef mixture into each hollowed out green pepper. Top each with 1 tablespoon marinara sauce then sprinkle with the chopped cheese. 
    stuffing peppers and topping with cheese
  • Combine the remaining marinara sauce with any liquid remaining in the pan used to cook beef mixture. Pour into an 11x7 baking dish. Place stuffed peppers on top.
    stuffed peppers with sauce in pan
  • Bake at 375°F degrees for about 20 minutes.
    baked keto stuffed peppers

Video

Notes

If you want softer peppers, it's best to boil or blanch the peppers before stuffing and baking. About 10 minutes in boiling water is recommended. Otherwise, they will likely be a bit crunchy.
You can also make this recipe in the slow cooker. Just cook the meat filled peppers without cheese in the crock pot for 4-5 hours on low. The cheese can be added at the end until melted, about 10 minutes more.

Nutrition

Serving: 1pepper | Calories: 243 | Carbohydrates: 10g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 344mg | Potassium: 354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1450IU | Vitamin C: 122.1mg | Calcium: 90mg | Iron: 2.7mg

Additional Info

Net Carbs: 7 g | % Carbs: 11.8 % | % Protein: 35.3 % | % Fat: 52.9 % | SmartPoints: 7
Values 
Array
(
    [serving_size] => 1
    [calories] => 243
    [carbohydrates] => 10
    [protein] => 21
    [fat] => 14
    [saturated_fat] => 5
    [cholesterol] => 59
    [sodium] => 344
    [potassium] => 354
    [fiber] => 3
    [sugar] => 4
    [vitamin_a] => 1450
    [vitamin_c] => 122.1
    [calcium] => 90
    [iron] => 2.7
    [serving_unit] => pepper
)

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