Keto Italian Stuffed Peppers Recipes

KETO STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees. Cook the ground beef in a skillet over medium heat until browned. Season with salt.
• In a large bowl, combine the cooked ground beef, cream cheese, taco seasoning and one bell pepper diced.
• Slice the remaining bell peppers in half from stem to end. Add filling to each of the bell pepper halves. Place the stuffed peppers on a parchment or foil lined baking tray or dish. Sprinkle cheese over each stuffed pepper.
• Bake at 350 degrees for 15 minutes or until cheese is melted. Garnish with sour cream and cilantro.

KETO ITALIAN STUFFED PEPPERS

Steps:

• Pre-heat oven to 350 degrees.
• Slice the bell peppers in half and remove the seeds and set aside.
• Brown the ground beef and sausage.
• Add all the spices to the ground meat and sauté.
• Add the 28 ounces of crushed tomatoes
• Allow the meat sauce to simmer on low for 10 minutes and then set aside to slighly cool for 5 minutes.
• Combine all three cheeses, egg and spices until it is perfectly blended. Set aside.
• In a large baking pan add a small layer of sauce and then arrange the sliced peppers side by side.
• Add the meat sauce filling to each of the bell peppers (distributing it evenly among all the peppers)
• Next add the cheese ricotta filling to each pepper.
• Lastly, sprinkle each pepper with the parmesan and mozzarella cheese topping.
• Cover dish lightly with a sheet of parchment paper and bake for 60 minutes in a 350 degree oven. Then uncover and allow the cheese to brown lightly for another 10 minutes.

KETO STUFFED PEPPERS RECIPE WITH GROUND BEEF

Steps:

• Preheat oven to 375 degrees.
• Remove the tops of the bell peppers and clean out the insides.
• In a large pan cook the onion, garlic, oil, and spices on medium heat until the onions are translucent.
• Add in the ground beef and brown all the way through. Once browned add in the cauliflower rice, tomatoes, and tomato paste. Cook for 3-5 minutes or until everything is cooked through and softened.
• Fill the peppers and then top with cheese. Bake for 20-25 minutes and then broil for 2-3, or until the cheese has browned.
• Serve warm topped with fresh parsley.

KETO STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a skillet over medium heat. Add cauliflower rice and saute until heated through, about 5 minutes. Set aside.
• Heat oil in another skillet over medium-low heat. Saute onion and garlic in the hot oil until soft, about 5 minutes. Add ground beef and cook until browned, breaking it up into small pieces, 5 to 7 minutes.
• While the meat cooks, trim tops off bell peppers and hollow out. Use a knife to level off the bottoms of any bell peppers that don't stand mostly upright. Take care not to create a hole in the bottom (if it happens, just fill the pepper with loads of cheese before adding the meat mixture). You can also simply slice the peppers in half lengthwise, leaving the stem on.
• Stir cauliflower rice, tomatoes, 1/2 cup Parmesan cheese, tomato sauce, and parsley into the beef mixture and cook 2 to 3 minutes more. Season to your liking with salt and pepper.
• Divide filling evenly among bell peppers and nestle them in a baking pan or line on a sheet pan. Top with remaining Parmesan.
• Roast in the preheated oven until peppers are soft, 25 to 35 minutes.

KETO STUFFED PEPPERS - ITALIAN STYLE

Steps:

• Preheat your oven to 400°F
• Cut the tops off the Bell peppers and using a spoon scoop out the seeds and stems from each pepper.
• Place each Bell pepper into an oven proof dish and bake them for 15 minutes, then reduce the oven temperature to 350°F
• Add 1 tbsp olive oil to a skillet and saute the onions until they are golden brown, then set aside.
• Add remaining tbsp olive oil to the same skillet and brown the ground beef until it's fully cooked.
• Set aside 1/3 cup (80mls) of tomato sauce for topping the stuffed peppers.
• Mix the cooked ground beef, onions, Italian Seasoning, fresh parsley , salt, pepper, finely chopped mushrooms, garlic, Worcestershire sauce, and 2/3 cup tomato sauce.
• The pre cooked empty peppers may have liquid in the base, if so simply pour it out before you stuff them.
• Stuff the bell peppers with the tomato and meat mixture and place upright into an ovenproof baking dish.
• Spoon over 1 tbsp tomato sauce onto the top of each pepper.
• Make sure you have reduced the oven to 350°F and then cover the peppers with foil and bake for 35 minutes.
• Remove the peppers from the oven and top with the cheese, bake for a further 10 minutes or until cheese is bubbling. Serve hot and add more salt and pepper to taste.

KETO ITALIAN STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
• Cut the tops off of the peppers and carefully remove the seeds and ribs.
• Spoon 2 tablespoons meat and tomato sauce into the bottom of each pepper. Top with 1 tablespoon ricotta cheese and 2 tablespoons mozzarella cheese. Layer the remaining sauce between the peppers, then the remaining ricotta, and mozzarella. Place peppers into the prepared baking dish and tent with aluminum foil, making sure the foil is not touching any of the peppers.
• Bake in the preheated oven for 30 minutes. Remove the foil and bake until cheese has melted and is slightly browned, about 20 minutes.