Keto Stuffed Bell Peppers

When bell peppers are baked in the oven they become so gloriously soft and yielding. They’re even better when filled with amazing things like beef, tomatoes, herbs and garlic, and topped with a creamy, cheesy sauce. It’s all baked in one dish so you can simply scoop it up and settle in with a bowl of keto-friendly comfort.

Ingredients:

5 red bell peppers
Drizzle of olive oil
½ onion, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, chopped into small pieces
2 lb ground beef
2 fresh tomatoes, chopped
Salt and pepper
1 tsp dried mixed herbs
4 Tbsp butter
½ cup heavy cream
1 cup grated cheddar
1 cup grated mozzarella

How to make:

Preheat the oven to 360 degrees Fahrenheit and have a casserole dish standing by
Prep your peppers by cutting them in half, removing the core and removing the seeds, lay the halves into your casserole dish and set aside
Drizzle the olive oil into a deep-sided saute pan and place over a medium-high heat
Add the onion, garlic and celery, stir as they soften together
Add the ground beef and stir as it becomes brown
Add the tomatoes, salt, pepper, and herbs and stir to combine. Allow everything to simmer together for about 5 minutes. If it becomes dry, add a dash of water
As the beef simmers, make the cheese sauce: place a saucepan over a medium heat and add the butter and cream, heat until the butter melts
Add the cheddar and mozzarella and stir as they melt together to create a sauce
Spoon the beef mixture into the bell pepper halves as best you can, it doesn’t matter if there is some overspill
Pour the cheese sauce over the stuffed peppers, pop the dish into the oven and bake for about 30 minutes or until everything is bubbly, golden, and the peppers are soft

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