Stuffed Peppers

These Keto Turkish Baked Stuffed Peppers are a delightful blend of spiced ground meat and aromatic herbs, baked to perfection. Ideal for a low-carb meal, they offer a savory taste of Turkish cuisine while adhering to ketogenic dietary principles.

Ingredients

• Bell Peppers - 2 large (any color)
• Ground Beef (or Lamb) - 300 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Tomato Paste - 2 tablespoons
• Parsley - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Olive Oil - 1 tablespoon
• Cheddar Cheese - 50 grams, shredded (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat, then add chopped onion and garlic. Sauté until soft and translucent.
4. Add the ground beef (or lamb) to the skillet and cook until browned, breaking it apart with a spoon.
5. Stir in the tomato paste, cumin, paprika, salt, and black pepper. Cook for an additional 3 minutes.
6. Remove from heat and mix in chopped parsley.
7. Stuff the bell peppers with the meat mixture, pressing down gently to pack them in.
8. Place the stuffed peppers upright in a baking dish. If using, sprinkle shredded cheddar cheese on top.
9. Add a splash of water to the bottom of the baking dish to help steam the peppers.
10. Cover the dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 5-10 minutes to brown the cheese, if using.
12. Let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

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

Tags