Keto Mexican Stuffed Peppers
A colorful and satisfying low-carb family dinner featuring tender peppers and a savory filling, perfect for a weeknight meal without traditional rice.
Ingredients
For the Peppers
- 4 pieces Bell peppers (red, yellow, or green) Choose based on desired flavor; red and yellow are sweeter, green has a grassy flavor.
For the Filling
- 1 lb Ground meat (beef, pork, turkey, or chicken) Ensure meat is cooked to safe temperatures: 160°F for beef, pork, lamb; 165°F for poultry.
- 1 cup Diced tomatoes Optional for added moisture and flavor.
- 1 tsp Chili powder For Mexican flair.
- 1 tsp Cumin Complementary seasoning.
- 1 tsp Garlic powder Enhances flavor.
- 1/2 cup Shredded cheese (optional) Use cheddar, Monterey Jack, or your choice.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet, cook the ground meat until browned and fully cooked.
- Stir in diced tomatoes and seasonings. Mix until well combined and heated through.
Assembly
- Stuff each pepper with the meat mixture, packing it firmly.
- Sprinkle cheese on top of each stuffed pepper if using.
- Place the peppers upright in a baking dish and cover with foil.
Cooking
- Bake in preheated oven for 30 minutes, or until the peppers are tender.
Notes
Serve with a fresh salad or low-carb vegetables. Great for meal prep; refrigerate leftovers and consume within 3-4 days.