Keto Beef and Mushroom Stuffed Bell Peppers

Do you crave something hearty and fulfilling, yet perfectly aligned with your keto lifestyle? These Keto Beef and Mushroom Stuffed Bell Peppers are the answer. Packed with rich flavors and essential nutrients, this dish is a delightful blend of tender beef, earthy mushrooms, and vibrant bell peppers, all enveloped in a savory cheese topping. It's a meal that promises satisfaction without the carb overload.

Course Dinner

Cuisine American

Keyword Keto Beef Stuffed Bell Peppers, keto stuffed peppers, Low-Carb Dinner, Mushroom Stuffed Bell Peppers

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 398kcal

Equipment

Large skillet
Spoon or spatula
Knife for chopping
Cutting board
Baking dish
Measuring cups and spoons

Ingredients

4 large bell peppers, tops removed and seeds cleaned out approx. 1 lb or 450g
1 tablespoon olive oil 15ml
½ medium onion, finely diced approx. 2 oz or 57g
2 cloves garlic, minced
1 pound ground beef approx. 16 oz or 454g
1 cup mushrooms, chopped approx. 3.5 oz or 100g
1 teaspoon salt 5g
½ teaspoon black pepper 2.5g
1 teaspoon smoked paprika 2g
½ cup beef broth 120ml
1 cup shredded cheddar cheese approx. 4 oz or 113g
¼ cup fresh parsley, chopped for garnish optional

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

For those who prefer a bit of heat, consider adding a dash of cayenne pepper or red pepper flakes to the beef mixture.

To ensure this recipe is keto-friendly, be mindful of the carbohydrate count in the onions and mushrooms and adjust the portion sizes accordingly.

The stuffed bell peppers can be stored in the refrigerator for up to 3 days, making them a perfect make-ahead meal option.

If you're dairy-free, you can omit the cheese or use a dairy-free cheese substitute to accommodate your dietary needs.

Nutrition