Keto Stuffed Peppers

Ingredients

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Paprika

  Spices

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Avocado oil

  2 tbsp or 28g

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Riced Cauliflower, frozen

  Green Giant

  1 ½ cup or 128g

• Red bell pepper

  Sweet, raw

  6 medium or 714g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Parsley

  Raw

  5g

Directions

1. Preheat oven to 400 F.
2. Heat the oil in a large 10.5" skillet over medium high heat. Add the beef and spices to the skillet and brown for 5-7 minutes before adding in the onion and garlic. Cook another 4-5 minutes until the onion starts to soften.
3. Add in the tomato paste, diced tomatoes, and cauliflower rice. Cook 5 minutes, then divide the mixture between the peppers and top with cheese.
4. Wipe out the skillet then place the filled peppers in the skillet, cover and bake for 30 minutes, uncover and bake another 10 until the cheese is bubbly.
5. Top with parsley and serve.
6. Recipe by: Cast Iron Keto (source: https://www.castironketo.net/blog/keto-stuffed-peppers/)