Stuffed Mini Peppers

These Stuffed Mini Peppers are a delightful fusion of Korean flavors wrapped in a low-carb package, making them a perfect keto appetizer. Each bite offers a burst of savory goodness, coupled with a hint of spice, sure to impress any guest.

Ingredients

• Mini sweet peppers - 200 grams
• Ground beef (80% lean) - 150 grams
• Green onion (finely chopped) - 2 tablespoons
• Garlic (minced) - 1 clove
• Soy sauce (low sodium) - 1 tablespoon
• Gochujang (Korean chili paste) - 1 teaspoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cheddar cheese (shredded) - 30 grams
• Sesame seeds (for garnish) - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash the mini sweet peppers and slice them in half lengthwise, removing the seeds.
3. In a mixing bowl, combine the ground beef, chopped green onion, minced garlic, soy sauce, gochujang, sesame oil, salt, and black pepper. Mix until well combined.
4. Stuff each mini pepper half with the beef mixture, pressing down gently to pack it in.
5. Place the stuffed peppers on a baking tray lined with parchment paper.
6. Sprinkle the shredded cheddar cheese evenly over the stuffed peppers.
7. Bake in the preheated oven for 20 minutes or until the beef is cooked through and the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before garnishing with sesame seeds.
9. Serve warm and enjoy your delicious keto Korean appetizer!

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in protein, aiding in muscle maintenance and repair.

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