Keto Stuffed Peppers: Italian Twist!
Keto Stuffed Peppers: cook these savory Italian-style bell peppers filled with lean ground beef and herbs. A hearty and healthy low-carb meal for any weeknight.
Ingredients
- 6 Bell peppers
- 1 tbsp Olive oil
- 1/2 cup Onion (60g - finely chopped)
- 1 lb Lean ground beef (90/10)
- 6 oz Mushrooms (4 large) (finely chopped)
- 1 cup Tomato sauce
- 1 tbsp Italian Seasoning
- 1 tbsp Fresh parsley (finely chopped)
- 1.5 tsp Salt
- 1 tsp Ground black pepper
- 2 cloves Garlic (minced)
- 1 tsp Worcestershire sauce
Instructions
- Preheat your oven to 400°F.
- Cut the tops off the bell peppers and scoop out the seeds and stems.
- Place bell peppers in an oven-proof dish and bake for 15 minutes, then reduce oven to 350°F.
- Sauté onions in 1 tbsp olive oil until golden brown, then set aside.
- Brown the ground beef in the same skillet until fully cooked.
- Set aside 1/3 cup (80mls) of tomato sauce for topping.
- Mix cooked ground beef, onions, Italian seasoning, parsley, salt, pepper, mushrooms, garlic, Worcestershire sauce, and 2/3 cup tomato sauce.
- Pour out any liquid from the pre-cooked peppers before stuffing them.
Notes
- Don't overcrowd your baking dish; ensure peppers have space for even cooking.
- For food safety, ensure ground beef reaches an internal temperature of 160°F (71°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For food safety, ensure ground beef reaches an internal temperature of 160°F (71°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven at 300°F (150°C) until warmed through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.