Keto Stuffed Peppers - Italian Style
Easy enough for weeknight dinners, these Italian-style Keto Stuffed Peppers are a cheesy, meaty meal that's oh-so satisfying!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Keto Dinner Recipes
Keyword: beef, peppers, stuffed peppers
Servings: 4 servings
- 1 pound ground beef
- 1 pound Italian sausage
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 1 cup low sodium chicken broth divided
- 14 ounce canned diced tomatoes
- 1 cup cauliflower rice
- 1 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 4 each bell peppers seeded and cut in half
- 1 cup mozzarella cheese
Brown the ground beef and Italian sausage in a large skillet. Drain off all but 1 tbsp of fat. Add the onions, celery and garlic to the meat along with the Italian seasoning and continue cooking until the onion is translucent, about 5 minutes.
Add 1/2 cup of chicken broth to the meat mixture and simmer to reduce by about half.
Add the tomatoes and juice from the can, and mix well. Simmer to thicken, about 10 minutes.
Stir in the cauliflower rice and heat through. Turn off the heat. Season with salt and pepper.
Add the meat mixture to the cut pepper halves, being careful not to pack it in too tightly. Add the remaining 1/2 cup of chicken broth to the bottom of a 9x13 Pyrex (or similar) baking dish. Set the peppers filling side up, in the baking dish. Top with cheese and bake at 400F for about 35 minutes. Enjoy!
Serving: 2halves | Calories: 819kcal | Carbohydrates: 12g | Protein: 45g | Fat: 65g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1855mg | Potassium: 1092mg | Fiber: 3g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 35mg | Calcium: 263mg | Iron: 6mg | Net Carbohydrates: 9g