I used to dislike bell peppers in dishes, but now I love them! I think I dislike the way bell peppers are usually cooked, often way too long. Then they get a bit mushy and I don’t like that texture. I like my bell peppers with a bite and with a lot of spice. My favorite bell pepper is the yellow one, as it has the best taste in my opinion. But this low carb and Keto proof stuffed bell pepper recipe can be made with any type of bell pepper you like. So let’s get started right now!
For these low carb stuffed bell peppers you need the following ingredients:
– 2 to 4 bell peppers
– 500 grams of minced beef
– 75 grams of tomato puree
– 2 cloves of garlic
– 15 ml olive oil, about a tablespoon
– Taco spice mix
– Cayenne pepper if you like a bit of a kick
– About 20 grams of shredded cheese of your choice
This recipe provides you with two to four stuffed bell peppers. A portion is one stuffed bell pepper which contains 401 calories. Which breaks down into 7,6 grams of carbs, 25,1 grams of fat and 35,5 grams of protein. This does not include any shredded cheese you might want to add. Keep in mind that the macros may vary depending on how big the bell pepper is and which brands you use. If you want an even lower carb intake with this recipe, you can leave out the tomato puree. That does make the minced beef mixture a bit dry when it comes to texture.
Start with cleaning and cutting the bell pepper in half. Rinse it really well and make sure you get rid of all the seeds on the inside. Dry them of with some paper towel and place them in the oven for about 15 minutes on 200 degrees Celsius. This will soften the bell peppers while you work on the minced beef mixture. Finely chop the cloves of garlic or use one of those garlic presses. Then it’s time to grab a wok or a skillet in which you can bake and mix the minced beef.
Turn the heat to low/medium and carefully glaze the garlic in the olive oil before you add the beef. Mix the beef with the garlic and add the taco spice mix to taste. Add the pepper, salt and cayenne pepper to the minced beef. I personally like doing this before the meat is fully cooked, because I want it to soak up all of the spices. Spices are all to taste of course, but usually a half a tablespoon of the taco spices will do. Make sure you mix that all together and then add the tomato puree. This will give the minced beef a creamy texture and it will be easier to scoop into the bell pepper cups. Mix it up and turn off the heat.
Open up the oven after fifteen minutes and check on your bell pepper cups. At two tablespoons of the mixed beef mixture per half a bell pepper. Then sprinkle about ten grams of shredded cheese per bell pepper half. Put the stuffed bell peppers back into the over for ten to fifteen minutes. This will make the stuffed bell peppers easy to cut into, without them falling apart when you do because they won’t end up mushy. Trust me, these low carb and keto proof stuffed bell peppers are amazing for lunch and dinner!
You can save the rest of the minced beef mixture up to three days in the fridge. I love making this recipe on Sundays so I can eat it on Monday, Tuesday and Wednesday. I don’t mind eating the same things for a few days. It’s actually quite nice to have these bell peppers ready to go, as meal prepping is not one of my strong points. All you have to do is cut up the bell pepper, add the minced beef mix and throw it in the oven. It can’t get easier than that! Let me know if you like this recipe and if you want to get more.
Don’t forget to check out all of my other recipes and food tips too,
Kaya-Quintana
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