Low Carb Stuffed Peppers | Keto Recipe

These varieties of low carb stuffed peppers are sure to get your taste buds fired up. I like to make the full recipe and take leftovers for lunch the next day to work since they are super yummy, self-contained, and easy to pack-up. This is a keto friendly twist on an old family favourite, with some fun adventurous tweaks along the way. Enjoy!

Low Carb Stuffed Peppers | Keto Friendly Recipe

Ingredients

ORIGINAL: BEEF & CAULIFLOWER (pictured in green pepper)

• 6 large bell peppers –> make sure to get peppers that have 4 ‘legs’ on the bottom instead of 3; they stand up better
• 1 pound of ground beef
• 1 head of cauliflower
• 2 tablespoons butter
• 1 shallot, minced
• 1 clove garlic, minced
• 1 sprig of fresh thyme
• 1 green onion, chopped
• 1/2 cup shredded Parmesan
• 1 tablespoon cajun spice
• 1/2 tablespoon ground cayenne pepper
• sea salt & cracked pepper, to taste

SAUSAGE & CURRY (pictured in red pepper)

• 4 large bell peppers –> make sure to get peppers that have 4 ‘legs’ on the bottom instead of 3; they stand up better
• 1 package of gluten-free, sugar-free sausages
• 2 large onions, chopped
• 3 tablespoons butter
• 1/2 cup shredded Parmesan
• 1 teaspoon ground thyme
• 1 teaspoon ground cinnamon
• 1 tablespoon yellow curry powder
• sea salt & cracked pepper, to taste

Instructions

ORIGINAL: BEEF & CAULIFLOWER RICE

1. Add butter to a large pan on medium heat.
2. Add the garlic, shallot, fresh thyme, cayenne + cajun spices, and cook until soft (a few minutes).
3. Remove the thyme, and add the ground beef, stirring until cooked throughout.
4. Add the chopped green onions.
5. Meanwhile, cook the cauliflower to your heart’s content: Many like to make it as cauliflower rice. I prefer to steam it and then break it up into small pieces OR to cook them in a pan with lots of butter (2 tablespoons does the trick).
6. Add the cauliflower to the beef pan and mix it all up. Turn off the heat.
7. Slice the top off of the peppers.
8. Distribute the mixture evenly within the peppers.
9. Sprinkle the Parmesan cheese among the peppers.
10. Place the ‘lids’ back onto the peppers.
11. Bake at 350 for 20-30 minutes, until cheese is melted and the pepper is to your desired done-ness.

SAUSAGE & CURRY

1. Cook the sausages according to your personal preferences.
2. In a pan, melt the butter.
3. Add the thyme, cinnamon and curry and keep on low heat until a smooth mixture forms (not a paste–add more butter if this happens).
4. Add the chopped onions and cook until soft, stirring often to coat evenly.
5. Slice the top off of the peppers.
6. Slice the sausages into bit-sized pieces, and equally distribute them along with the onion mixture between them.
   • This is where you would mix in the cauliflower if you were going to include it in this variety.
7. Sprinkle the Parmesan cheese among the peppers.
8. Place the ‘lids’ back onto the peppers.
9. Bake at 350 for 20-30 minutes, until cheese is melted and the pepper is to your desired done-ness.

Nutritional Stats & Variations

The ratios below are for the entire ORIGINAL recipe (meant to serve 6), using GREEN bell peppers for the lowest carb-count, which means that means each serving has about 7g net carbs per serving.

• 118 grams of protein (27%)
• 122 grams of healthy fats (61%)
• 55 grams of carbs (12%)
  • 12 grams of fiber
  • 33 grams natural sugars

Please be sure to re-evaluate the macros if using sweeter varieties of peppers (red, orange, yellow), and for the alternate flavoured varieties. Cooking the cauliflower in butter rather than steaming it also helps add some healthy fats in there, and you can always tweak the ratio from 50/50 meat/veg to accommodate your required macros. I would also LOVE to hear what fun twist you make on the recipe!

Bon Appetit!