LOW CARB STUFFED PEPPERS TOPPED WITH CHEESE

A meaty low carb stuffed peppers recipe that makes a tasty keto friendly meal. It can even be made ahead and frozen for an easy meal any time.

Ingredients

• 6 medium green peppers washed and seeded
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 pound ground beef
• 14.5 ounces diced tomatoes
• 2 teaspoons Italian seasoning
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 3/4 cup marinara sauce divided
• 3 slices Colby Jack cheese chopped
• 3 slices mozzarella cheese chopped

Instructions

1. Cut tops off peppers. Hollow out inside and discard seeds. Chop half the tops and set aside.
2. hollowed bell peppers 
3. In skillet, saute garlic in olive oil until fragrant. Add in chopped green peppers from tops. Cook for about five minutes.
4. cooking chopped onion and pepper 
5. Add in ground beef and cook until browned. 
6. browned ground beef pepper onion 
7. Mix in diced tomatoes, Italian seasoning, sea salt, and onion powder. Cook another five minutes.
8. browned ground beef tomato added 
9. Stuff beef mixture into each hollowed out green pepper. Top each with 1 tablespoon marinara sauce then sprinkle with the chopped cheese. 
10. stuffing peppers and topping with cheese 
11. Combine the remaining marinara sauce with any liquid remaining in the pan used to cook beef mixture. Pour into an 11×7 baking dish. Place stuffed peppers on top.
12. stuffed peppers with sauce in pan 
13. Bake at 375°F degrees for about 20 minutes.
14. baked keto stuffed peppers 

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.

Source lowcarbyum.com

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