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- 4 large bell peppers - 1 pound ground turkey or chicken - 1 cup cauliflower rice - 1 cup shredded cheese (cheddar or mozzarella) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon taco seasoning - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish When making Keto Stuffed Bell Peppers, focus on fresh, quality ingredients. The bell peppers serve as a great base. Choose vibrant colors for a tasty look. Ground turkey or chicken keeps your dish lean while adding protein. Cauliflower rice is a smart twist. It lowers carbs and adds volume. Use shredded cheese for creaminess. Cheddar or mozzarella works best. The diced onion and minced garlic boost flavor. Taco seasoning brings warmth and spice. Olive oil adds richness. Salt and pepper enhance all the flavors. Fresh cilantro adds a nice touch. Each serving has about: - Calories: 350 - Fat: 18g - Protein: 30g - Carbohydrates: 10g This recipe packs a flavorful punch while fitting into your keto goals. You can enjoy a filling meal without the carbs. The balance of protein and healthy fats keeps you satisfied. {{ingredient_image_1}} To prep your bell peppers, first, wash them well. Next, cut the tops off each pepper. Use a knife to gently slice around the stem. Remove the seeds and membranes inside. This step keeps the peppers sweet and tender. Brush the outer sides with olive oil. This helps them cook evenly. Place them upright in a baking dish. You want them to stand straight to hold the filling. In a skillet, heat one tablespoon of olive oil over medium heat. Add the diced onion and cook until it turns clear, about 3-4 minutes. This step adds a nice flavor. Next, add two cloves of minced garlic. Stir it for a minute to release the aroma. Now, add one pound of ground turkey or chicken. Cook the meat until it's brown and no longer pink, which takes about 7-10 minutes. After that, stir in one cup of cauliflower rice. It gives the filling a great texture. Add one teaspoon of taco seasoning, salt, and pepper to taste. Mix everything well and cook for another 2-3 minutes. Finally, remove the skillet from heat and mix in half of the cup of shredded cheese. This makes the filling creamy and delicious. Now, it’s time to stuff the peppers. Take the turkey mixture and fill each pepper generously. Press down gently to pack it well. After that, sprinkle the remaining cheese on top of each stuffed pepper. Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes. This step helps the cheese melt and get golden. Once done, take them out of the oven and let them cool slightly. Garnish with fresh cilantro before serving for a pop of color and flavor. Enjoy your tasty, keto-friendly meal! When picking bell peppers, I suggest using large ones. They hold more filling. Try red, yellow, or green peppers. Each color has its own taste. Red peppers are sweet, while green ones have a stronger flavor. Make sure the peppers are firm and shiny. This means they are fresh and will hold up well when baked. To make the filling tasty, I add spices and moisture. Use ground turkey or chicken for lean protein. Cauliflower rice adds a great texture. You can also add diced tomatoes or chopped spinach for more flavor. Use taco seasoning to give a nice kick. Don’t forget to mix in some cheese. This keeps the filling moist and creamy. A great cheese topping makes a big difference. I like to use cheddar or mozzarella. For a crispy top, sprinkle cheese evenly over the filling. Cover the dish with foil at first, then uncover it. This helps the cheese melt and bubble. Bake until the cheese is golden and bubbly. That’s when the stuffed peppers are at their best! Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only enhances the presentation but also adds different flavors and nutrients to your dish. Pre-Cook the Cauliflower Rice: Lightly sauté the cauliflower rice before adding it to the filling. This will enhance its flavor and ensure it cooks evenly inside the peppers. Experiment with Seasoning: Feel free to customize the seasoning blend based on your taste preferences. Adding smoked paprika or cumin can elevate the flavor profile. Let them Rest: Allow the stuffed peppers to rest for a few minutes after baking. This helps the flavors meld and makes them easier to serve. {{image_2}} You can switch the ground turkey or chicken for other meats. Ground beef works well. It adds a rich taste. You can also try sausage for a spicy kick. If you prefer a vegetarian option, use lentils or black beans. Both add protein and fiber. Want to spice things up? Add extra flavors! Consider cumin or paprika for warmth. A splash of lime juice brightens the dish. You can also mix in chopped tomatoes or jalapeños for a fresh twist. Try adding herbs like parsley or oregano for depth. The options are endless! These stuffed peppers shine on their own. However, they pair well with a side salad. A green salad adds freshness and crunch. You can also serve them with avocado or guacamole for creaminess. If you crave something warm, try a side of cauliflower mash. It complements the peppers nicely! To keep your stuffed peppers fresh, let them cool first. Place cooked stuffed peppers in an airtight container. They stay good in the fridge for about 3-4 days. For uncooked peppers, store them in the fridge as well. These can last up to 2 days before cooking. Reheating is simple. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place peppers in a dish with a splash of water. Cover with foil and heat for 15-20 minutes. If using a microwave, heat on medium for about 3-4 minutes. Check that they are hot all the way through. Freezing is a great meal prep option. Cooked stuffed peppers freeze well. Wrap each pepper in plastic wrap, then place in a freezer bag. They can last up to 3 months. For best results, thaw them in the fridge overnight before reheating. If you want to freeze uncooked peppers, stuff them and follow the same wrapping method. They can also last about 3 months in the freezer. Yes, stuffed bell peppers are keto-friendly. This recipe uses low-carb ingredients. Bell peppers are low in carbs and high in fiber. Ground turkey or chicken offers lean protein. Cauliflower rice is a great low-carb substitute for traditional rice. The cheese adds healthy fats, making this dish perfect for keto. Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Cover them and store in the fridge for up to 24 hours. You can also freeze the stuffed peppers. Just bake them later when you’re ready to eat. This makes meal prep easy and quick. If you don’t have cauliflower rice, try these substitutes: - Finely chopped broccoli - Riced zucchini - Shredded cabbage These options keep the dish low in carbs. They also add different textures and flavors to your stuffed peppers. This article walked you through making delicious stuffed bell peppers. We covered the ingredients, simple steps for prep, and tips for perfecting your dish. I shared ways to adapt the recipe and store leftovers too. Stuffed peppers are a fun and healthy meal option. With some creativity, you can make them just right for your taste. So grab your ingredients, and try making your own! Enjoy your tasty creation!

Keto Blissful Stuffed Bell Peppers

Delicious and healthy stuffed bell peppers filled with ground turkey, cauliflower rice, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound ground turkey or chicken
  • 1 cup cauliflower rice
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon taco seasoning
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outer sides lightly with olive oil and place them upright in a baking dish.
  • In a skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3-4 minutes.
  • Add minced garlic and ground turkey (or chicken) to the skillet, cooking until the meat is browned and cooked through, approximately 7-10 minutes.
  • Stir in the cauliflower rice, taco seasoning, salt, and pepper; cook for another 2-3 minutes until well combined.
  • Remove the skillet from heat and stir in half of the shredded cheese, mixing well.
  • Stuff each bell pepper generously with the turkey mixture, pressing down gently to pack it in.
  • Sprinkle the remaining cheese evenly on top of the stuffed peppers.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Remove from oven and let cool slightly. Garnish with fresh cilantro before serving.

Notes

Garnish with fresh cilantro for added flavor.
Keyword healthy, keto, stuffed peppers