These Stuffed Peppers without Rice Recipe (Keto) are made with ground beef, onion, garlic, carrots, celery and tomatoes which are cooked and stuffed in bell peppers.
- 1 lb ground beef
- 6 large bell peppers, cored
- 2 tablespoon olive or vegetable oil
- 1/4 large onion, diced
- 3 cloves garlic, minced
- 1 celery stalk, diced
- 1/2 cup carrots, diced
- 1/2 cup diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 (8 oz) bag of shredded mozzarella
- Preheat the oven to 400 degrees F.
- In a large saucepan with a cover, heat up the oil. When the oil shimmers, add the beef and cook until broken up and soft, about 5 minutes. Stir in the onion, celery, garlic, and carrots. Cook for 5 minutes, tossing frequently. Add garlic and toss for 1 minute. Add salt, pepper, chili powder, and onion powder. Cook the beef, breaking up meat with a wooden spoon, until no longer pink, for 8 to 10 minutes, tossing frequently.
- Place peppers cut side up in a baking dish small enough to hold them upright - 9 x 13 inch should be good. With a slotted spoon or a regular spoon, add the beef mixture in each pepper. Sprinkle each with cheese.
- Cover tightly with foil and bake for 10 minutes. Uncover and bake for another 15 minutes, until peppers are tender.
- Choose the right peppers: Look for large, firm peppers that can hold their shape when baked. Bell peppers are a popular choice, but you can also use poblano, anaheim, or any other type of pepper that you prefer.
- Parboil the peppers: Parboiling the peppers before stuffing them helps to soften them slightly and makes them easier to fill. Boil the peppers in a large pot of salted water for 3-5 minutes, then drain and rinse under cold water.
- Use a flavorful stuffing mixture: The stuffing mixture is what makes the Stuffed Peppers tasty and satisfying. Use a mixture of meat, rice or other grains, vegetables, and seasonings to create a delicious stuffing.
- Add cheese: Cheese adds an extra layer of flavor and richness to Stuffed Peppers. Try adding shredded cheese to the stuffing mixture, or sprinkle some on top of the peppers before baking.
- Cover with foil: Covering the baking dish with foil during the first part of the cooking process helps to trap steam and cook the peppers evenly. Remove the foil during the last 10-15 minutes of cooking to allow the cheese to melt and the tops of the peppers to brown.
- Test for doneness: Check the temperature of the stuffing mixture with a food thermometer to ensure it has reached an internal temperature of 165°F (74°C) before serving. This ensures that the meat is cooked through and safe to eat.
- Let the Stuffed Peppers cool before serving: Letting the Stuffed Peppers cool for a few minutes before serving allows the flavors to meld together and makes the peppers easier to handle.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Serving Size: 1
- Calories: 242.8
- Sugar: 2.8 g
- Sodium: 1,024.6 mg
- Fat: 9.0 g
- Saturated Fat: 3.6 g
- Carbohydrates: 22.1 g
- Fiber: 3.2 g
- Protein: 19.9 g
- Cholesterol: 144.8 mg