
Keto Stuffed Peppers
Stuffed with a chili cheese mixture that is low-carb, but still irresitable. It’s a fun take on stuffed peppers, which typically include rice or another grain. Be sure to top them with lots of cheddar cheese! Recipe from Delish
Ingredients
- 4 slices bacon cut into 1/2-inch strips
- 1/2 onion chopped
- 1 lb ground beef
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- salt kosher
- pepper freshly ground
- 1 cup beef broth low-sodium
- 14.5 oz diced tomatoes canned, drained
- 4 bell peppers sliced in half
- 2 tbsp green onions thinly sliced
Instructions
- Preheat oven to 350°. In a large pot over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate.
- Add onion to pot and cook until soft, 5 minutes. Add beef and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, cumin, oregano, and paprika. Season with salt and pepper.
- Add broth and tomatoes and bring to a boil. Reduce heat and let simmer until slightly thickened, 20 minutes.
- Place bell pepper halves in a large baking dish and fill with chili. Top with cheddar and bacon and bake until cheese is melty and peppers are softened, about 30 minutes.
- Garnish with green onions before serving.
Nutrition
Nutrition Facts
Keto Stuffed Peppers
Amount per Serving
Calories
228
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Cholesterol
48
mg
16
%
Sodium
248
mg
11
%
Potassium
452
mg
13
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
2260
IU
45
%
Vitamin C
82
mg
99
%
Calcium
44
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.