Stuffed keto peppers

Stuffed keto peppers

Stuffed keto peppers – Stuffed peppers are a dinner classic and rightly so, because they taste super good and taste just about everyone!

However, they are usually prepared with rice and are therefore totally unsuitable for the ketogenic diet.

With this keto recipe for delicious stuffed peppers with minced meat, feta and tomato sauce, you can enjoy the delicious dish (almost) without carbohydrates!

Stuffed keto peppers

Prepare 10 mins
Cook 60 mins
Servings 6

Ingrediens

  • 500 g minced meat*
  • 6 peppers*
  • 200 g chopped tomatoes*
  • 200 g mushrooms*
  • 100 g feta cheese*
  • 100 g grated cheese*
  • 1 garlic clove*
  • 1/2 onion*
  • 1 tbsp butter*
  • 1 tsp salt*
  • 1 tsp oregano*
  • 1/2 tsp paprika powder*
  • 1/4 tsp pepper*

Directions

1st step
6 peppers*

  • Wash your peppers and cut the stalk straight off.
  • Hollow out the peppers and cut the remaining peppers off the stalk into small cubes.
  • Set the diced peppers aside for now and place the hollowed out peppers in a casserole dish.

2nd step
Preheat your oven to 200°C (top and bottom heat).

3rd step
200 g mushrooms* , 1 clove of garlic* , 1/2 onion*

  • Cut the mushrooms into small cubes and set them aside.
  • Dice the onion and garlic and place them in a large pan.

4th step

  • Cover the casserole dish with the peppers with aluminum foil and place them in the preheated oven without the filling.
  • Set a timer for 30 minutes and go to the next step.

5th step
500 g minced meat* , 1 tbsp butter*

  • Put some butter in the large pan with the onions and garlic and sauté for 3-4 minutes.
  • Add the minced meat and fry it for about 7-8 minutes until it is no longer pink.

6th step
diced peppers & mushrooms

  • Now add the diced peppers and mushrooms to the pan and fry them for about 7-8 minutes.

7th step
200 g chopped tomatoes* , 100 g feta cheese* , 1 tsp salt* , 1 tsp oregano* , 1/2 tsp paprika powder* , 1/4 tsp pepper*

  • Add the ingredients to the pan as well and simmer for 10 minutes until most of the liquid has evaporated and a nice thick sauce has formed.

8th step

  • Remove the casserole dish with the peppers from the oven once the 30 minute oven timer has elapsed.
  • Reduce the heat to 180°C.
  • If there is water in the peppers, you can use kitchen tongs to drain the water.

9th step
100 g grated cheese*

  • Stuff the peppers with the ground beef mixture from the skillet and sprinkle with the grated cheese.

10th step
Bake them again for 15 minutes until the cheese is golden brown.

storage
Cover the casserole dish with cling film or place the low carb stuffed peppers in an airtight container and refrigerate for up to 3-4 days.

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