Keto Southwest Stuffed Peppers Recipes

SOUTHWEST STUFFED PEPPERS LOW CARB - HEALTHY KETO STUFFED PEPPER RECIPE

Southwest Stuffed Peppers Low Carb - Healthy Keto Stuffed Pepper Recipe image

Provided by Charlie Allred

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 bell peppers (I used a mix of colors)
1 bag frozen cauliflower rice
4 oz diced green chiles (optional )
1 tbs cumin
1/2 cup green salsa (Add more for more flavor)
1 lb lean ground turkey
1/2 cup salsa (I used red salsa - add more for more flavor)
2 tbs garlic powder or tube garlic
2 tbs onion flakes

Steps:

Preheat the oven to 350 degrees. Slice peppers in half lengthwise and remove all seeds and ribs.
If you want softer peppers, rub some olive or avocado oil on them and roast the halves for 10-15 minutes before stuffing them. (I didn't do this and my husband thought they could have been softer). Even easier, just bake them longer after stuffed too.
Next up the green chile cauliflower rice. Microwave the rice for 4-5 minutes based on your microwave. Then add rice to a frying pan with green chiles, salsa and cumin. Cook until dry ish. You don't want the rice to have liquid still because that will make a soupy stuffed pepper.
My cauliflower green chile rice looks like this:) Set the rice aside.
Brown the ground turkey. Once browned add salsa and cook for 2-3 minutes
Layer the green chile cauliflower rice into the peppers.
Layer the meat over the green chile cauliflower rice. I made mine little mounds to fit all the meat in the peppers.
Optional: Add cheese to the tops of the peppers and cook for 20-30 minutes. I let mine cook for 30 minutes until the cheese was bubbly.
Enjoy:)

Nutrition Facts : ServingSize 1 serving, Calories 245 kcal, Fat 10 g, SaturatedFat 3 g, UnsaturatedFat 1.4 g, Carbohydrate 13 g, Sugar 6 g, Fiber 4 g, Protein 25 g, Cholesterol 81 mg, Sodium 536 mg

KETO STUFFED BELL PEPPERS

Keto Stuffed Bell Peppers image

If stuffed peppers loaded with ground beef and cheese take you back to your childhood, you're not alone. And if you want to enjoy keto (or low-carb) stuffed peppers, you've come to the right place! Giving up carbs doesn't mean ditching flavorful, beautiful dinners. With one or two simple switches, stuffed peppers can be Paleo, keto, low-carb deliciousness! Garnish with sliced avocado, sour cream, and/or a drizzle of olive oil.

Provided by Edible Times

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup frozen cauliflower rice
1 tablespoon olive oil
¼ small onion, diced
1 clove garlic, minced
1 pound ground beef
4 medium bell peppers
1 medium Roma tomatoes, diced
¾ cup grated Parmesan cheese, divided
½ cup tomato sauce
1 tablespoon chopped flat-leaf (Italian) parsley, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 350.1 calories, Carbohydrate 11.8 g, Cholesterol 84.2 mg, Fat 21.6 g, Fiber 4.1 g, Protein 27.9 g, SaturatedFat 8.5 g, Sodium 473.7 mg, Sugar 4.8 g

SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)

Southwestern Stuffed Bell Peppers (Low Carb) image

These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.

Provided by Nicole Sprinkle

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 54m

Yield 6

Number Of Ingredients 14

Ingredients

3 large green bell peppers - halved, seeded, and membranes removed
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 tablespoons taco seasoning mix, divided
1 small red onion, diced
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup cauliflower rice
1 cup shredded reduced-fat Cheddar cheese
½ cup nonfat plain Greek yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon lime juice, or to taste
½ teaspoon taco seasoning mix

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.

Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g

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