KETO TEX-MEX STUFFED BELL PEPPERS

Keto Tex-Mex Stuffed Bell Peppers Recipe

A cheesy, low-carb dinner ready in just 45 minutes.

Key Info:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: 425 per serving
• Fat: 32g
• Protein: 28g
• Net Carbs: 6g
• Difficulty: Easy
• Dietary: Keto, Gluten-free, Low-carb

Equipment Needed:

• Large skillet
• 9×13 baking dish
• Sharp knife
• Cutting board
• Measuring cups/spoons
• (Alternative: Food processor for quick veggie prep)

Ingredients:

For the Peppers:

• 4 large bell peppers (any color), halved lengthwise (900g)
• 1 lb (450g) ground beef (80/20)
• 1 cup (120g) cauliflower rice, steamed
• 1 cup (100g) shredded cheddar cheese

Aromatics & Seasonings:

• 1 tablespoon (15ml) olive oil
• 1 small onion, diced (about 100g)
• 2 garlic cloves, minced
• 2 tablespoons keto taco seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

Sauce & Toppings:

• 1 can (15oz/425g) diced tomatoes
• ½ cup (120ml) salsa
• ½ cup (120ml) sour cream

Method:

1. 1. Preheat oven to 350°F/175°C
   2. Cut peppers lengthwise, remove seeds and membranes
   3. Heat olive oil in skillet over medium heat

1. 1. Sauté onion until translucent (3-4 minutes)
   2. Add garlic, cook until fragrant (30 seconds)
   3. Brown ground beef, breaking up chunks (8-10 minutes)

1. 1. Stir in taco seasoning, tomatoes, cauliflower rice
   2. Simmer 5 minutes until slightly thickened
   3. Remove from heat, fold in ½ cup cheese, salsa, sour cream
   4. Fill pepper halves with mixture, top with remaining cheese

1. Bake 25-30 minutes until peppers are tender and cheese is golden

Crucial Tips:

• Don’t overcook the peppers – they should be tender-crisp
• Drain excess fat after browning beef
• Let rest 5 minutes before serving

Storage:

• Refrigerate up to 3 days
• Freeze up to 1 month
• Reheat at 350°F for 15-20 minutes

Variations:

• Swap beef for ground turkey
• Add diced jalapeños for heat
• Top with avocado or guacamole
• Use Mexican cheese blend instead of cheddar

Common Mistakes:

• Overcooking peppers (they’ll get mushy)
• Not draining excess fat
• Skipping the resting period

Scaling:

• Recipe easily doubles
• Leftovers freeze well
• Best to make fresh for immediate serving