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Craving something hearty, cheesy, and keto-friendly? These Keto Beef and Mushroom Stuffed Bell Peppers are the answer! Packed with tender ground beef, earthy mushrooms, and topped with melted cheddar cheese, this dish is not only delicious but also aligns with your low-carb lifestyle. Plus, it’s a great make-ahead meal option for busy weeknights. Ready to get cooking? Let’s dive in!
Keto Beef and Mushroom Stuffed Bell Peppers
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
398
kcalIngredients
- Bell Peppers and Filling:
4 large bell peppers, tops removed and seeds cleaned out (approx. 1 lb / 450g)
1 tbsp olive oil
1/2 medium onion, finely diced (approx. 2 oz / 57g)
2 cloves garlic, minced
1 lb ground beef (approx. 16 oz / 454g)
1 cup mushrooms, chopped (approx. 3.5 oz / 100g)
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 cup beef broth (120ml)
1 cup shredded cheddar cheese (approx. 4 oz / 113g)
1/4 cup fresh parsley, chopped (optional, for garnish)
Directions
- Prepping the Peppers:
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting off the tops and cleaning out the seeds. Set them aside in a baking dish, cut side up.
- Cooking the Filling:
- Heat olive oil in a large skillet over medium heat.
- Cook the diced onions until they turn translucent, about 3 minutes.
- Add minced garlic and stir for 1 more minute until fragrant.
- Brown the ground beef by adding it to the skillet. Cook for 6-8 minutes, breaking up the meat until it’s no longer pink.
- Mix in the chopped mushrooms, salt, pepper, and smoked paprika. Let the mixture cook for another 5 minutes until the mushrooms soften.
- Pour in the beef broth and allow the mixture to simmer for 3 minutes, letting the flavors meld together.
- Assembling and Baking:
- Spoon the beef and mushroom mixture into each bell pepper, packing it tightly.
- Top each pepper with shredded cheddar cheese.
- Bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped parsley, if desired.
Notes or Tips:
- Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the filling for a little heat.
- Dairy-Free Option: Use a dairy-free cheese alternative, or omit the cheese altogether if you’re avoiding dairy.
- Meal Prep: These stuffed bell peppers can be stored in the fridge for up to 3 days, making them a perfect make-ahead meal.
Conclusion:
These Keto Beef and Mushroom Stuffed Bell Peppers are packed with flavor and make for a satisfying dinner any night of the week. With a hearty beef filling and a cheesy topping, it’s a low-carb meal that’s both comforting and keto-friendly. Give it a try and make your next dinner both delicious and nutritious!
