Keto Stuffed Peppers Recipe, An Easy Ketogenic Dinner!

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Looking for a quick and easy ketogenic dinner idea? Keto stuffed peppers are easy,  and can be whipped up with very little prep and cook time. 

I’ve made stuffed peppers quite a few times, but was reminded of doing so again from a recipe in Mark Sisson’s new book (released fall 2017), The Keto Reset Diet. He uses tomatoes instead of peppers in this recipe which I haven’t tried myself.

Keto Stuffed Bell Peppers Recipe:keto-stuffed-bell-peppers

Various ingredients can be swapped here if you so choose. Choose the meat or meats you want based off of preference. I prefer organic grass-fed ground beef because it’s easy to pick up from Trader Joe’s! Just make sure it’s ground!

As well, if you find seasonings you like best, feel free to exchange those for the S+P (salt and pepper) and basil.

Nutritional Makeup of This Recipe:

Provided you get a high-quality animal meat, like grass-fed organic beef, this meal will be high in essential fatty acids and proteins.

Adding some avocado to the top of each pepper will give you high-quality monounsaturated fat.

The peppers are high in vitamin C, potassium and phosphorous. Although, they are a member of the “nightshade” vegetable family. Nightshades contain alkaloids, a substance that can affect digestive function and soft tissue in some people, and lectins, which may cause autoimmune issues.

Although, when cooked the alkaloid levels in peppers are lowered by about half, so if you aren’t sensitive, you should be okay with this meal.  

Kitchen “Tools” Needed:

  • Cast Iron (can get away with another pan, this is just what I used. Preferably a pan that allows you to stand the peppers straight up, without falling over)
  • (Knife) Chef’s Dicer (recommendation from Tim Ferriss’ 4 Hour Chef)
  • Wooden Spoon
  • Cutting board
  • Oven 🙂

Ingredients:

1 Serving size = 1 pepper

  • 2lbs of ground beef (or turkey, chicken, or a mix)
  • 6 medium bell peppers (buy organic! Peppers are traditional on the “dirty dozen” )
  • 6 medium eggs
  • 1 can organic tomato paste
  • 2 medium avocados (optional)
  • Fresh arugula
  • Dried basil
  • Black pepper
  • Himalayan sea salt
  • Extra Virgin Olive Oil or Avocado Oil
    1. Get all ingredients out and in front of you, to prepare your workstation.
    2. Began browning the meat in the cast iron. Add 2 TBSP of EVOO or avocado oil to the cast iron and heat over med-high heat. After 1-2 minutes add the meat and begin browning. Make sure the meat is broken up as much as possible. Do this with the wooden spoon.
    3. While the meat is still “raw,” add in a 3-finger pinch of sea salt, good 5-6 twists of pepper and a 3-finger pinch of dried basil. Mix in the herb and spices.
    4. While the meat is browning, with the dicer knife, cut the tops off of the peppers. Cut no more than a  ¼ inch off the top, that’s all you’ll need. Remove the stem from the middle of the “top,” and take out all the seeds and remaining stem from the middle of the pepper. You can usually do this with your index finger and thumb. Preheat the oven to 400 degrees.
    5. Return to the meat, and once almost entirely brown (should take 20-25 minutes) mix in the arugula. You’ll be sauteeing this in the fat of the meat.
    6. After the arugula is sauteed, lower the heat of the meat mixture and add in the can of tomato paste. You may need to use a spatula [link] to ensure you get it all out. Mix the tomato paste in.
    7. After everything has been mixed, move the meat mixture from the cast iron to a mixing bowl.
    8. Now place your peppers in the cast iron straight up, so they won’t fall over. Douse them with some EVOO and put them in the oven for 5 minutes (on 400 degrees).
    9. After 5 minutes, distribute the meat mixture amongst the 6 peppers using the wooden spoon. Don’t fill up the peppers too much, we need room for an egg.
    10. After each pepper has been filled about ¾ of the way, carefully crack an egg onto the top of each pepper.
      1. Make sure the peppers are upright so the egg doesn’t spill out.
      2. After cracked, open the egg as close as you can to the pepper as possible.
    11. Once all the peppers are topped with an egg, top with additional S+P.
    12. Two options for final cooking:

Preferred: Place your peppers in the cast iron, underneath the broiler. Watch for when the egg whites are cooked, but the yolks are still runny. This should only take 5 minutes.

Less Preferred: If you don’t have sufficient space underneath your broiler (like Annie and I), bake the peppers for an additional 10-15 minutes on 400 degrees till the egg whites are cooked and yolks are runny.

 

Take the peppers out once the eggs are done, and top each pepper with about a ⅓ to ¼ of the medium avocados.

Enjoy!

About the author

Cory Ames

Cory is the Co-Founder of Open Book SEO where he and his team help businesses capture more free traffic from Google. Cory lives in San Antonio, TX with his brilliant and beautiful girlfriend and their sometimes cute sometimes monster of a puppy.

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