Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Stuffed Bell Peppers recipe.
Stuffed Bell Peppers
Ingredients
- 4 large bell peppers (any color), halved and seeds removed
- 1 lb (450g) lean ground beef
- .5 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Chopped fresh parsley for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and cook until softened, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
- Season the beef mixture with dried oregano, dried basil, salt, and pepper. Stir to combine.
- Remove the skillet from the heat and stir in half of the shredded cheddar cheese.
- Arrange the bell pepper halves in a baking dish, cut side up.
- Spoon the beef mixture evenly into each bell pepper half.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
- Remove the foil and sprinkle the remaining shredded cheddar cheese over the stuffed bell peppers.
- Return the baking dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh parsley before serving, if desired.
Makes 4 Servings
Based on Brands and ingredients we use
Per Serving = 63% Fat | 6% Carbs | 31% Protein
