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Stuffed peppers – 2 keto recipes with meat

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Stuffed peppers – one of the favorite dishes of many of us, reminding us of childhood. Today we decided to prepare keto delicious alternatives to the traditional recipe so that we can enjoy it, even when we are on a low-carb diet.

We present you two recipes – stuffed peppers with cauliflower “rice” and ground beef, as well as chicken and spinach.

Peppers stuffed with cauliflower rice and ground beef

In this recipe for stuffed peppers are replaced white rice with cauliflower “rice” to prepare keto meal low in carbohydrates. Use a variety of colored peppers – red, yellow, orange and green – to make an attractive presentation.

Necessary products:

  • 4 large peppers
  • 1.4 kg of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 450 g ground beef
  • ½ h. L. Oregano
  • 220 ml tomato sauce
  • 100 g grated mozzarella

Method of preparation:

  1. Preheat oven to 180 degrees.
  2. Wash the peppers, remove the stalk and remove the seeds. Cut the part around the stalks of the peppers into small pieces.
  3. Put one centimeter of water in a saucepan and bring to a boil. Then steam the peppers for about 3 minutes or until they start to soften. Remove and set aside.
  4. Place the cauliflower in a food processor and pulse until it is the size of a rice. If you do not have a food processor, chop the cauliflower finely with a knife.
  5. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add the cauliflower rice, a pinch of salt and pepper. Cook, stirring, until softened and begin slightly browning (about 3 minutes). Then transfer the cauliflower rice to a small bowl.
  6. Clean the pan and heat 1 tbsp olive oil. Fry the finely chopped peppers until soft, about 3 minutes.
  7. Time to add the minced veal. Season with oregano, salt and pepper. Stir with a wooden spoon so that you grind the meat. Cook until the minced meat begins to turn pink and fry (about 5 minutes).
  8. Add the tomato sauce and cauliflower rice. Stir the whole mixture and cook until the mixture thickens slightly.
  9. Arrange the peppers in a pan and fill them with the resulting mixture of minced beef and cauliflower rice.
  10. Put on each pepper 2 tablespoons of grated mozzarella cheese.
  11. Bake in the preheated oven until the cheese is melted or for 20-25 minutes.
  12. Serve delicious peppers stuffed with cauliflower rice and beef and enjoy.

Nutritional composition for 1 stuffed pepper:

  • Calories – 374 kcal
  • Carbohydrates – 16.5 g
  • Fiber – 3.5 g
  • Fat – 21.7 g
  • Protein – 29.3 g

Stuffed peppers with chicken

A different look at the traditional recipe for stuffed peppers is that with chicken, spinach and sour cream. Wealth of flavors and nutrients, especially protein, this recipe is great for adding to the keto diet.

Necessary products:

  • 3 peppers
  • 450 g chicken breast
  • 3 tablespoons ghee, melted
  • 280 g spinach
  • 2 tablespoons lime juice
  • 240 g sour cream
  • 3 hot red peppers chipotle, chopped
  • 1 tsp dried oregano
  • 1 h. L. Cumin
  • 2 tsp chili powder
  • 1 tsp salt + more to flavor the chicken
  • ½ tsp red pepper + more to flavor the chicken
  • 140 g of grated cheddar cheese
  • Fresh coriander to garnish

Method of preparation:

  1. Preheat oven to 200 degrees.
  2. Wash the peppers, cut them in half and remove the seeds.
  3. Arrange the peppers in a pan covered with baking paper. Drizzle each with melted ghee.
  4. Put the chicken breasts in another tray, covered with baking paper or the side of the pod. Grease the chicken with 1 tbsp melted ghee. Season with salt and pepper. Bake the chicken together with the peppers in the oven for 25 minutes.
  5. Heat 1 tbsp ghee in a large non-stick pan. Add the spinach and cook until it releases its liquid and softens completely.
  6. When the peppers soften and the chicken is browned and pink in the center, remove the pan from the oven.
  7. Allow the chicken to cool, then grate it.
  8. Mix in a large bowl the spinach with the grated chicken.
  9. In a small bowl, mix 1 tbsp ghee with lime juice, sour cream, chopped hot peppers, oregano, cumin, chili powder, onion and garlic powder, salt and pepper. Stir and pour into the bowl with meat and spinach.
  10. Fill the peppers with the resulting mixture and sprinkle with grated cheddar cheese.
  11. Bake in a preheated 200 degree oven for 10 minutes or until the cheese is melted.
  12. Serve the delicious stuffed peppers with fresh coriander and enjoy them.

Nutritional composition for 1 stuffed pepper:

  • Calories – 361 kcal
  • Carbohydrates – 10 g
  • Fiber – 3 g
  • Net carbohydrates – 7 g
  • Fat – 25 g
  • Protein – 25 g

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