Description
Stuffed Bell Peppers Without Rice offer a delightful twist on a classic dish, perfect for those seeking a low-carb, nutritious meal. Bursting with flavor from seasoned ground beef, cheese, and vegetables, these colorful peppers are not only visually appealing but also versatile enough for various dietary preferences.
Ingredients
Scale
- 1 pound ground beef
- 2 eggs
- 1 medium onion, diced
- 2 celery stalks, sliced
- ½ cup ketchup
- ½ cup cheddar cheese, shredded
- ¼ cup parmesan cheese
- ¼ cup almond flour
- 1 tablespoon minced garlic
- 6 bell peppers
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 2 teaspoons salt
- ½ teaspoon pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine the ground beef, eggs, ketchup, onion, celery, cheddar cheese, parmesan cheese, almond flour, minced garlic, olive oil, oregano, chili powder, salt, and pepper. Mix until well combined.
- Wash the bell peppers and slice off their tops. Remove seeds and ribs with a spoon.
- Stuff each bell pepper evenly with the beef mixture. Top with additional cheese if desired.
- Bake in the preheated oven on a baking sheet for about 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg