Low Carb Stuffed Peppers

You need:

For the peppers:

  • 1 lb ground beef
  • 1/4 onion, diced
  • 2 cups cauliflower rice
  • 1 (14.5 oz) can fire roasted tomatoes, drained
  • 1 (14.5 oz) can sliced olives
  • 6 bell peppers
  • 1 cup shredded cheese

For keto taco seasoning: 

  • 1.5 tsp chili powder
  • 1.5 tsp cumin
  • 1 tsp smoked paprika
  • 3/4 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp cayenne pepper (*adjust to taste)

To make:

  • Preheat oven to 400° F (200° C) and line a baking sheet with parchment paper.
  • Heat a large skillet over medium heat. Once hot, add ground beef and onion , stirring until the beef is broken up and almost cooked through.
  • Prep bell peppers while beef is cooking. Cut off the tops and take out the seeds and membranes. 
  • Back to the beef: when almost cooked, add your taco seasoning. Stir well to mix.
  • Add cauliflower rice, fire roasted tomatoes and olives to the meat mixture.
  • Combine well, and remove from heat.
  • Place bell peppers on your baking sheet, filling each with your meat mixture.
  • Top each bell pepper with cheese.
  • Bake peppers for 15 minutes, or until the bell peppers are cooked to your liking.
  • Remove from the oven and serve.

Pro tip: top with sliced avocado, sour cream, chopped cilantro and hot sauce for extra fat and more flavor. 

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