Quick and easy low carb stuffed bell peppers

This is for all my keto friends out there, this one's for you! This recipe is super easy and a great time saver.

A few months ago, I had a couple friends over for lunch, who were on a keto diet, and had to cook up something delicious while also fitting their diet. I did a lot of research on what you can and can't eat, how many carbs etc. I needed something that looks and tastes amazing as well as super filling!

Sitting there at the dinner table staring at the screen searching keto friendly recipes I had something click in my head, now I wont take all the credit for this recipe because there are plenty of amazing bell pepper recipes out there.

I knew I wanted to create something spicy yet salty and loaded with cheese leading me to come up with this recipe, in my head the saltiness from the cheese mixed with the spicy meat stuffing and the sweet baked bell pepper just felt like music to my taste buds.

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This recipe makes for 6 servings!

Ingredients

• 375g Beef mince

• 375g Pork mince

• 150g Mushrooms

• 150g Spinach

• 1 tsp Chili flakes

• 1 1/2 tsp Cajun/chili powder/ paprika

• 3 tsp Chopped Parsley

• 75ml Heavy cream/ cooking cream

• 75g Cheddar cheese

• 75g Mozzarella cheese

• 1 1/2 tbsp Sour cream

• 45g Butter

• 6 Bell peppers

• 2 tbsp Olive/ Avocado oil

• Salt & pepper

Bell pepper prep:

1. First things first slice your bell peppers in half, remove the seeds and the white sides from it, you can use any color you like!

2. In a baking pan drizzle some oil or butter and place the bell peppers in skin side down. Season your peppers with some salt and pepper to get as per your liking, after that bake it in the oven for at least 10-15 mins or until they get a nice char, careful not to burn them. If you don't prefer using an over alternatively you can cook your peppers in the frying pan on a closed lid and let it cook for about 10 mins.

3. Once they're nice and tender flip them over and drain all the water out, then set them aside and let them cool off.

Stuffing:

1. Heat some butter or oil in a pan, once heated throw in mincemeat and sauté, break up the clumps of the meat for it to cook evenly. For my mincemeat I used beef and pork but you can use any meat of your choice. Next seasoning, add chili flakes as per your liking, paprika, chili powder, cajun powder depending on how spicy you want it to be.

2. Once the meat starts to gain some color throw in the mushrooms and spinach (you may chop your spinach if you prefer) cover it and let it be for 2-3 mins. While the lid is covered the mushrooms and spinach will release some moisture, take out the lid and let the heat steam the water out, once semi dry add the heavy cream, sour cream, cheese and chopped parsley (save some parsley for garnish).

3. Once the meat has cooked, cheese has melted, liquid has dried up now begins the stuffing, generously stuff the bell peppers, grate some mozzarella cheese on the top.. don't be shy to grate a little extra.

4. Bake those babies for 7-10 mins in the oven till the cheese is melted and browned up. You can also fry the bell peppers in the frying pan on low heat with the lid closed for 5-7 mins, once half way there open the lid add a tablespoon of water and close the lid, this will cause a steam around the peppers to help melt the cheese.

5. Garnish with that extra chopped parsley and viola your keto stuffed bell peppers are ready.

If you do decide to try out my recipe, don't forget to tag me on Instagram @dannys.fooddiary

Hope you enjoy these bell peppers as much as my friends and I did <3