I absolutely love stuffed green peppers, and they are naturally low carb! I think a lot of what helps make this meal perfect for keto, is the color – very appealing- and your choice of side dishes. Note that I didn’t use Green peppers, but red and yellow. Also, “my way” might be a little different from yours, as I make the meat filling & cook it before adding it to the peppers. Once the meat is done, I place my pepper halves in a microwave safe dish, laden in my meat, and top with shredded cheese. Then I microwave it for about a minute – this leaves the peppers crisp and crunchy, but also warms them.
In the first photo, we have a Spicy Arugula salad, and pickled okra (yes, I’m from the south!).
In he second photo, we have boiled zucchini, topped with Parmesan cheese, and two avocado quarters.
The recipe I use for the meat filling is very simple:
One pound ground beef
1 cup Creamed Cottage Cheese
One small Vidalia onion, diced fine
One Tbsp Worcestershire sauce
Two tsp salt (or less, depends on taste)
One EB egg
6-8 oz tomato sauce
I mix all these together and then bake in a meatloaf pan (they are slotted at the bottom to allow drainage of fat & other fluids) for about 15 minutes at 350. Then I remove from the oven, and stuff my peppers. Easy peasy! You probably could fill 3 large peppers (6 halves) with this, or maybe more. Remember to top the meat with your favorite shredded cheese before microwaving.