Stuffed Bell Peppers

These Keto Mexican Baked Stuffed Bell Peppers are a delightful blend of seasoned ground beef, cheese, and fresh vegetables, all encased in vibrant bell peppers. Perfect for a low-carb meal, they are both satisfying and packed with flavor.

Ingredients

• 2 large bell peppers (red or green) - 300 grams
• 250 grams ground beef (80/20 blend)
• 50 grams onion, finely chopped
• 2 cloves garlic, minced
• 100 grams diced tomatoes (canned, no added sugar)
• 50 grams shredded cheddar cheese
• 30 grams cream cheese, softened
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Pepper to taste
• Fresh cilantro for garnish - optional

Steps

1. Preheat your oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes.
4. Drain any excess grease from the skillet, then add the diced tomatoes, cream cheese, cumin, chili powder, salt, and pepper. Stir until well combined and the cream cheese has melted, about 3-4 minutes.
5. Remove the skillet from heat and stir in half of the shredded cheddar cheese.
6. Stuff each bell pepper with the beef mixture, packing it down gently.
7. Place the stuffed peppers upright in a baking dish and sprinkle the remaining cheddar cheese on top.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein, which helps in muscle building and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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