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Keto Mexican Peppers
Our Keto Mexican Pepper is one easy low carb dinner when you are in a hurry, just mix, stuff, and bake! This delicious recipe is great for meal prepping when you’re eating on a budget!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
Mexican
Servings:
6
servings
Calories:
167
kcal
Author:
Gerri
Ingredients
3
Yellow Peppers
2
cups
Cauliflower
riced
7
ounces
Basic Ground Beef
1
teaspoon
Garlic Powder
2
teaspoons
Taco Seasoning
⅓
cup
Tomato Passata
Salt
to taste
Pepper
to taste
½
cup
Mozzarella Cheese
shredded
½
cup
Cheddar Cheese
shredded
Cilantro
to serve
Diced Tomato
to serve
Sour Cream
to serve
US Customary
-
Metric
Instructions
Preheat your oven to 200C/390F.
Cut the peppers in half lengthways, through the stalk, and scoop out the seeds.
Set them onto a cookie sheet, lined with parchment paper and set aside.
In a mixing bowl, add all the remaining ingredients, except the cheeses, and mix well.
Fill the peppers evenly with the mixture.
Top the peppers with both the mozzarella and cheddar cheese
Bake for 25-35 minutes until the peppers have softened and the cheese is golden brown.
Serve hot topped with cilantro, tomato and sour cream, if desired.
Video
Stuffed Peppers Recipe with Ground Beef & Cheese
Watch this video on YouTube
Nutrition
Serving:
0.5
pepper
|
Calories:
167
kcal
|
Carbohydrates:
5
g
|
Protein:
11
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
40
mg
|
Sodium:
171
mg
|
Potassium:
385
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
305
IU
|
Vitamin C:
126
mg
|
Calcium:
138
mg
|
Iron:
1
mg