Description
Keto Beef and Mushroom Stuffed Bell Peppers are hearty and fulfilling, perfect for your keto lifestyle. This dish combines tender beef, earthy mushrooms, and vibrant bell peppers, topped with savory cheese.
Ingredients
Scale
- 4 large bell peppers, tops removed and seeds cleaned out
- 1 tablespoon olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 cup mushrooms, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 cup beef broth
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 3 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until browned and no pink remains, approximately 6-8 minutes.
- Mix in the chopped mushrooms, salt, pepper, and smoked paprika. Cook for another 5 minutes until the mushrooms have softened.
- Pour in the beef broth and let the mixture simmer for about 3 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
- Arrange the bell peppers in a baking dish, cut side up. Spoon the beef and mushroom mixture into each bell pepper, packing it tightly.
- Top each stuffed pepper with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped parsley before serving, if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 398
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: Keto Beef Mushroom Stuffed