WebLow Carb Stuffed Italian Chicken Yield: 2 Servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes This stuffed Italian chicken dish is filled …
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WebAdd stuffed peppers to the pot. Place lid, turning pressure release knob to SEAL. Press “PRESSURE COOK” or “MANUAL” and set the time for 5 minutes. When done cooking, …
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WebUsing parchment paper to help you lift, carefully place the meatloaf in the pan with the seam side down. Bake for 1 hour or until meatloaf is 160° F temperature in …
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WebBaking. Pre-heat oven to 400. Line pan with tinfoil and place the filled bell pepper halves in the pan. Sprinkle cheese on top of bell pepper halves and cover with tinfoil. Place into …
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Cheeseburger stuffed peppers: For an easy low-carb meal, saute yellow onions, ground beef, and salt and black pepper over the skillet. Stuff the ground beef mixture inside your bell peppers, top with cheddar cheese, then place inside a baking dish. Bake until the cheese is melted and peppers are soft.
This recipe for keto stuffed peppers gives you all the classic Italian flavors minus the high carb rice that the traditional recipe carries. It’s a keto-friendly meal that won’t threaten to kick you out of ketosis. These spicy Italian stuffed peppers are so colorful and enticing, they will be hard to resist.
Tender bell peppers filled with seasoned beef, tomatoes, cauliflower rice, and plenty of cheese make a for a simple, hearty low carb dinner. Preheat oven to 375 degrees. Slice the peppers in half from top to bottom and scoop out the seeds and membranes. Place cut side up in a 9x13 baking dish. Add 2-3 tablespoons of water to the bottom of the pan.
Layer meat sauce into the bottom of the peppers, then add ricotta cheese, and shredded mozzarella on top. Repeat with the layers until peppers are filled to the top, with mozzarella being the top layer. Bake. Your keto stuffed bell peppers are done when the cheese is melted and golden brown, which will take about 40 minutes.