In a small, vibrant town where community dinners were a cherished tradition, Julia, a home cook with a flair for healthful creations, was preparing for the annual harvest feast. Inspired by the bounty of her garden and her recent switch to a ketogenic lifestyle, Julia decided to reimagine a classic dish: stuffed peppers.
She carefully selected plump, red bell peppers, stuffing them with a savory mixture of ground beef, sautéed onion, garlic, and finely diced zucchini and tomatoes, adding a kick with cayenne. Instead of traditional rice, Julia opted for cauliflower rice, making the dish completely keto-friendly.
Her Completely Keto Stuffed Peppers were a hit at the feast, proving that delicious and nutritious could indeed go hand in hand, and securing their place as a new favorite among her friends and neighbors.
Ingredients
- 6 Red bell peppers
- 6 Tbs light olive oil
- 10 Ounces ground beef
- Kosher salt
- Ground black pepper
- 1 Large Onion Chopped into cubes
- 4 Garlic cloves Minced
- 1 Zucchini Small cubes
- 4 Small Tomatoes seeded and finely diced
- 2 Tsp Cayenne
- 1 Cup Cauliflower rice Cooked
Instructions
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Preheat oven to 350
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Remove tops of peppers including the seeds and chop up what you removed for later
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Place peppers upright in a greased baking dish
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Heat 2 Tbs oil in a skillet over medium-high heat
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Add beef, season with salt and pepper and cook by allowing to brown nicely
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Transfer to a plate
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Pour 2 tbs oil in heated skillet, add the onions and chopped bits of the top of the pepper and saute well
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Add the garlic, zucchini, tomatoes, cayenne or chili pepper, salt & black pepper
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Cook until well done and then add cooked cauliflower rice and beef
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Taste to adjust salt, pepper and perhaps the heat from the cayenne or chili pepper before filling peppers
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Fill peppers
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Pour a small amount of water into the bottom of the baking dish and drizzle remaining oil over the filled peppers
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Cover and bake for 25 minutes
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Uncover and bake another 25 minutes or until top is golden
