Keto Ground Beef and Walnut Stuffed Peppers
Satisfy your cravings with these mouthwatering Keto Ground Beef and Walnut Stuffed Peppers. Packed with rich flavors and texture, they make a perfect low-carb dinner that's as nutritious as it is delicious.
Servings 4 servings
Calories 540kcal
Equipment
- Large skillet
- Spatula
- Baking dish
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 4 large bell peppers, tops cut away and seeds removed approx. 2 pounds/900g
- 1 pound ground beef, 85% lean 450g
- 1 cup walnuts, chopped 3.5 ounces/100g
- 1 medium onion, finely diced about 4 ounces/113g
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese 4 ounces/113g
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped 0.25 ounces/7g
- ½ cup beef broth 4 fluid ounces/120ml
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking the meat apart with a spatula, until browned, about 5-7 minutes.
- Stir in the chopped walnuts, smoked paprika, cumin, salt, and pepper. Cook for an additional 2 minutes to blend the flavors.
- Remove the skillet from the heat and stir in half of the shredded cheddar cheese until it's well incorporated.
- Arrange the bell peppers in a baking dish, cut-side up, and spoon the beef and walnut mixture into each pepper.
- Pour the beef broth into the bottom of the baking dish around the stuffed peppers.
- Bake in the preheated oven for 20 minutes. Then, sprinkle the remaining cheese over the top of each stuffed pepper and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Swap out the beef broth for chicken or vegetable broth if preferred.
For a spicier kick, add 1/2 teaspoon of red pepper flakes to the beef mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a spicier kick, add 1/2 teaspoon of red pepper flakes to the beef mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 540kcal | Carbohydrates: 15g | Protein: 28g | Fat: 42g | Fiber: 6g | Net Carbs: 9g