Making stuffed peppers low-carb while still keeping them full of flavor is relatively easy. Step 1: Wash and dry the bell peppers. Cut in half lengthwise and remove the membrane and seeds with a spoon. Place the bell peppers in a casserole dish cut side up. Season with salt and pepper. Step 2: Heat a large frying pan over medium-high heat.
The ultimate keto meal for stuffed bell peppers. Preheat oven to 350 F. For the filling, pre-heat a large non-stick pan just over medium heat along with 2 teaspoons of oil. Add the onions, celery, zucchini, thyme or oregano, ½ teaspoon salt, and a few cracks of pepper, mix well. Cook for 15 minutes, stirring often.
Keto Stuffed Bell Peppers. These low carb stuffed peppers are filled with juicy ground pork, beef, walnuts, and zucchini, baked in tomato sauce, and topped with shredded cheese.
Use a spoon to stuff the peppers to the top, making sure to pack the mixture down. Cover the baking dish with tin foil, place on a sheet tray and bake for 30 minutes. Remove tin foil and bake another 30 minutes. Meanwhile, combine the cheddar cheese and parmesan in a bowl and mix well.