Keto Beef Stroganoff Stuffed Peppers

Delight in the rich flavors of classic beef stroganoff, now served in a vibrant bell pepper! These Keto Beef Stroganoff Stuffed Peppers are a low-carb, high-fat meal that satisfies your cravings while keeping you on track with your keto lifestyle.

Course Dinner

Cuisine American

Keyword Keto Beef Stroganoff, Keto Recipe, Low-Carb Dinner, stuffed peppers

Prep Time 15

Cook Time 30

Total Time 45

Servings peppers

Calories 485kcal

Equipment

Baking dish
Large skillet
Spatula
Knife and cutting board

Ingredients

4 large bell peppers (any color, about 200g each)
1 pound ground beef (80/20 lean-to-fat ratio)
1 cup mushrooms (sliced)
1 small onion (diced, about 70g)
2 cloves garlic (minced)
1 tablespoon olive oil (15ml)
1 teaspoon Worcestershire sauce (5ml)
1 teaspoon Dijon mustard (5ml)
1 cup beef broth (240ml)
1 cup heavy cream (240ml)
1 teaspoon paprika (2g)
Salt and pepper to taste
Fresh parsley chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
In a large skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking for an additional 2-3 minutes until the mushrooms are tender.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Mix well to combine. Pour in the beef broth and bring to a simmer, allowing it to cook for about 5 minutes.
Reduce the heat to low and slowly stir in the heavy cream. Let the mixture simmer for another 5 minutes, thickening slightly.
Carefully spoon the beef stroganoff mixture into each bell pepper, filling them generously.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil for the last 5 minutes to allow the tops to brown slightly.
Once cooked, remove from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

Feel free to customize the filling by adding your favorite low-carb vegetables or spices. These stuffed peppers can also be made ahead of time and reheated, making them perfect for meal prep!

Nutrition