Low Carb Keto Cheeseburger Stuffed Peppers Recipe

The Best Keto Stuffed Peppers (20 Minute Recipe!)

WEBNov 13, 2021 · Instructions. Preheat the oven to 190C/375F. Lightly grease a large baking dish. Slice the tops of the bell peppers off, and de-seed …

1. Preheat the oven to 180C/350F. Line a large baking dish with parchment paper.
2. Slice the tops of the bell peppers off, and de-seed them, and remove excess membranes. Slice each bell pepper in half and place them in the lined dish.
3. In a large non-stick pan, heat up your olive oil on medium. When hot, add your onions and garlic and sauteed, for around one minute,. Add your crumbled ground beef (or plant based substitute) and mix well, for 4-5 minutes, until mostly cooked. Add in your soy sauce, salt, pepper, and riced cauliflower. Fry for an extra 2-3 minutes, until cooked through. Remove excess liquid and transfer to a large bowl. Mix through half the shredded cheese.
4. Distribute the cauliflower rice mixture amongst the halved bell peppers. Sprinkle your extra cheese on top.

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Keto Cheeseburger Stuffed Mini Peppers Lena's Kitchen

WEBMar 17, 2021 · Make the beef filling: Combine the beef, cooked mushrooms, salt, grated onion, Worcestershire Sauce, and egg white in …

Rating: 4.4/5(7)
1. Preheat the oven to 350ºF. Spray a baking sheet with olive oil spray.
2. In a pan on medium-high heat, melt the butter and add the finely chopped mushrooms. Cook for 5 minutes, moving the mushrooms around a few times. Add garlic and cook for an additional 1 minute.
3. In a large bowl, combine the beef, cooked mushrooms and garlic, salt, grated onion, Worcestershire Sauce, and egg white. Mix to combine.
4. Cut each pepper in half lengthwise and remove the seeds. Place them in the baking dish. Spoon some of the ground beef mixture into each pepper.

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Low Carb Cheeseburger Stuffed Peppers Fresh Fit …

WEBJan 6, 2020 · Cook the onion and meat mixture until the meat begins to brown and most of the liquid has evaporated. Stir in the garlic, …

Rating: 5/5(1)
1. Preheat Oven to 375 degrees. Bake the peppers (halved and seeded) for 30 minutes. While the peppers are baking you'll be preparing your filling.
2. Heat a skillet with a tight fitting lid over medium high heat. Add a generous coating of salt and pepper to your ground beef. Break it up and allow it to brown. I really like to let it make contact with the hot pan so the meat caramelizes.
3. After the meat has been in the pan for a few minutes add in your chopped onion. Cook the onion and meat mixture until the meat begins to brown and most of the liquid has evaporated.
4. Stir in the garlic, Worcestershire, and beef broth. Turn the burner to low and allow the mixture to barely simmer on low for another 30 minutes. This will soften the meat and allow the flavors to melt together.

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