Stuffed peppers are one of my favorite meals to make. It’s a fantastic comfort food and super easy to make. Normally this recipe is made with cooked rice but since we are low carb I have replaced it with riced cauliflower. The cauliflower holds up really well and makes the dish hearty and satisfying so you don’t miss the carbs!
Ingredients:
1/2 lb ground veal
1/2 lb ground beef
2 small red bell peppers
1/2 head of cauliflower
1/4 onion, 2 cloves garlic
4oz mushrooms
1/4 cup pork rinds
2 tbsp parsley
1/4 cup low carb/sugar tomato puree
4 tbsp ground Parmesan
1/4 cup chicken stock
1 tbsp avocado oil, garlic oil or olive oil
Some recipes have you cut the tops off of the peppers and stuff the whole pepper but I like to half them lengthwise for stuffing because they cook nice and even. Scoop out the seeds. Slice the mushrooms, dice the onion and mince the garlic. Crush the pork rinds until they resemble breadcrumbs. Chop the parsley.
I love using avocado oil for sauteing because it has a high smoke point and a pretty neutral flavor. But if you have garlic oil, this would also be delicious. Or simply use olive oil. No problem. Heat the oil over medium heat in nonstick pan. Cook the onions and mushrooms until soft. Add a pinch of salt and pepper and stir together. Remove from heat and allow to cool.
Using a food processor, rice the cauliflower. If you can find cauliflower already riced, I would highly recommend using that because it will cut down on prep time and the mess. Time to mix the stuffing:
In a large bowl, add pork rinds, cauliflower, both meats, parsley, garlic and sauteed mushrooms and onions. Mix well until the stuffing is ready to party.
Layer the bottom of a casserole dish with the tomato sauce and chicken stock. Then place the peppers in the dish, skin side down.
Stuff them peppers! You should have enough filling to divide evenly among all 4 pepper halves. Top each pepper with 1 tbsp of parmesean cheese.
Wrap tightly with foil and place in pre-heated oven for 45 minutes. Carefully remove the foil and set the oven to broil. Allow the peppers to brown for about 5 minutes.
Remove from oven and serve over wilted spinach or other favorite keto veg. If meal prepping, place pepper and sauce in storage container. As always, allow food to cool completely before placing lid and refrigerating.
Enjoy these delicoius low-carb stuffed peppers!
Stuffed Peppers
Ingredients
- .5 lb ground veal
- .5 lb ground beef
- 2 small red bell peppers halved
- 1/2 head cauliflower riced
- 1/4 small yellow onion chopped
- 2 cloves garlic minced
- 4 oz crimini mushrooms sliced
- 1/4 cup pork rinds ground
- 2 tbsp parsley chopped
- 1/4 cup tomato puree low carb/sugar
- 4 tbsp Parmesan cheese grated
- 1/4 cup chicken stock
- 1 tbsp avocado oil
Instructions
- Pre-heat oven to 375. Heat avocado oil over medium heat in nonstick skillet. Add onions and mushrooms and saute until soft. Add pinch of salt and pepper and stir. Remove from heat and allow to cool for a few minutes. Riced the cauliflower in food processor or use pre-riced cauliflower. In a large bowl, mix together both meats, pork rinds, cauliflower, garlic, parsley, and sauteed mushrooms and onions. Mix well. Layer the bottom of a casserole dish with the tomato sauce and chicken stock. Place peppers in the dish, skin side down. Fill the peppers with the stuffing, divided evenly and top with the parm cheese. Wrap the dish tightly with heavy foil and place in oven for 45 minutes. Carefully remove the foil and increase oven temp to broil. Let peppers broil 3-5 minutes until brown. Remove from oven and serve with low carb veg such as wilted spinach.
Notes
RECIPE MACROS
Serving Size 4
Amount per Serving
* These macros are based on 1 stuffed pepper half.
Calories 384
Fat 21g
Potassium 721mg
Carbohydrate 11g
Fiber 5g
Net Carbs 6g
Sugar 5g
Vitamin A 78%
Vitamin C 191%
Calcium 49%
Iron 16%
Leave a Reply