This keto stuffed bell peppers recipe is very easy to make. It is filled with our delicious cajun ground beef and topped with melted cheese. With just 3 grams of net carbs and budget-friendly, it's the perfect meal on its own or a side dish for meaty dinners.
Preheat your oven to 200C/390F.Place a large saucepan over high heat and add the oil, onion, and garlic. Saute until the onion starts to turn translucent.
1 tablespoon olive oil, 1 small onion, 2 cloves garlic
Add the ground beef and saute until browned, then add the cajun spice, salt, pepper, and tomato passata. Mix well.
Lower the heat and simmer the mixture for 5 minutes.
Remove the pan from the heat, stir through the cauliflower rice and set aside.
1 cup cauliflower rice
Prepare the peppers by slicing off the tops and removing the seeds and white pith from the inside. Sit them in a baking dish with the cut sides facing up.
6 medium peppers
Evenly spoons the ground beef mixture between the peppers and top with cheddar cheese.
1 cup cheddar cheese
Bake in the oven for 15-20 minutes until the cheese has browned and the peppers are soft.
Serve immediately.
Notes
STORING: The stuffed peppers can be stored in the fridge for up to 4 days or frozen for up to 3 months.