Keto Stuffed Mini 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 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 MINI PEPPERS

Steps:

• Preheat your oven to 200C/390F. Line a cookie sheet with parchment paper and set aside.
• Cut the peppers in half lengthways and remove the seeds and membrane, then place into a bowl.
• Add the oil and ½ teaspoon of salt to the pepper, toss until all the peppers are oiled, then place cut side up on the prepared cookie sheet. Set aside.
• Place a nonstick saucepan over medium heat, add the cream cheese, garlic, 1/4 teaspoon of salt and pepper, and heat until melted.
• Add both the cheese and melt completely until you have a "dough-like" consistency.
• Stir through the cilantro and remove from the heat.
• Fill each pepper half with just under 1 tablespoon of the cheese mixture.
• Roast for 10-15 minutes until the cheese is bubbly and brown.
• Allow to cool for a few minutes before serving.
• Enjoy warm!

STUFFED MINI PEPPERS

Steps:

• Cut off tops and tips of peppers, cut in half, and clean out seeds. Beat cream cheese, butter, mayonnaise, lime juice & salt. Beat in heavy cream. Add grated cheese and pimentos & mix well. Fill pepper halves & lightly sprinkle on ground cumin, chili powder, chipotle powder, or any combo you like. Refrigerate until ready to eat. 12 Servings 69 Calories, 2.7g Protein, 6.2g Fat, 1.1g Carbs, 0.2g Fiber, 0.9g Net Carbs 6 Servings 138 Calories, 15.4g Protein, 12.3g Fat, 2.3g Carbs, 0.4g Fiber, 1.9g Net Carbs