Keto Beef and Spinach Stuffed Peppers Recipe
This Keto Beef and Spinach Stuffed Peppers recipe is a flavorful and nutritious low-carb meal perfect for those following a ketogenic lifestyle. Tender bell peppers are filled with a savory mixture of browned ground beef, fresh spinach, and diced tomatoes, seasoned with Italian herbs, then topped with melted mozzarella cheese and baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 stuffed peppers (serves 4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 2 cups fresh spinach, chopped
- 1 cup diced tomatoes (no sugar added)
Meat and Dairy
- 1 lb (450g) ground beef
- 1/2 cup shredded mozzarella cheese
Seasonings and Others
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds carefully to create hollow vessels. Place the peppers upright in a baking dish ready for stuffing.
- Cook the beef mixture: Heat olive oil in a skillet over medium heat. Add ground beef and cook until evenly browned. Drain any excess fat to keep the dish lighter.
- Add vegetables and seasoning: Stir in chopped spinach, diced tomatoes, Italian seasoning, salt, and pepper. Continue cooking until the spinach wilts and the mixture is well combined.
- Stuff the peppers: Spoon the beef and spinach mixture evenly into each bell pepper. Top each with shredded mozzarella cheese to add a creamy, melty finish.
- Bake the peppers: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the cheese has melted and is bubbly.
- Serve: Remove from oven and serve hot for a satisfying keto-friendly meal.
Notes
- Make sure to drain the excess fat from the cooked beef to keep the stuffed peppers from becoming greasy.
- If you prefer spicier peppers, consider using red bell peppers or adding a pinch of crushed red pepper flakes to the beef mixture.
- The recipe can be prepared ahead by stuffing the peppers and refrigerating them until ready to bake.
- To make this dish dairy-free, omit the mozzarella cheese or substitute with a vegan cheese alternative.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
