Keto Stuffed Peppers make for a great summer-time keto meal that's easy to make.
August 28, 20201 min read
Serving size 6
Prep time 15 min
Cook time 30 min
6 Medium bell peppers, any color you like (around 120g each)
1 Tablespoon macadamia nut oil or avocado oil
1 Pound (455g) ground beef
2 Cups (200g) cauliflower rice
½ Cup (115g) keto tomato sauce
1 Teaspoon garlic powder
1 Teaspoon smoked paprika
1 Tablespoon chopped thyme or 1 teaspoon dried thyme
1 Cup (112g) cheddar cheese, shredded
½ Teaspoon salt
½ Teaspoon ground black pepper
½ Cup (120mL) water
Sour cream for serving (optional)
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Brown ground meat with oil. Add the keto tomato sauce, salt, pepper, thyme, paprika, and garlic powder.
Cook on medium heat for 2-3 minutes, stirring occasionally. Mix in cauliflower rice, and turn off the heat.
Cut off the tops of the peppers to make “cups”, or half them lengthwise. Make sure to clean the insides of the peppers from seeds, and place in a baking pan. Stuff the peppers with prepared meat. Top with shredded cheddar cheese.
Pour a 1/2 cup of water to the bottom of the pan.
Bake uncovered for 30 to 35 minutes – or until the peppers are tender.