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Keto Mexican Stuffed Peppers Recipe

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4.3 from 11 reviews

This Keto Mexican Stuffed Peppers recipe features vibrant bell peppers filled with a flavorful mixture of grass-fed beef, sautéed onions and mushrooms, and a blend of aromatic spices. Finished with melted sharp cheddar cheese and a sprinkle of fresh cilantro, this dish offers a low-carb, satisfying meal with rich Mexican-inspired flavors, perfect for a quick weeknight dinner.

Ingredients

Vegetables

  • 3 large bell peppers, cut in half lengthwise and cored
  • 1 cup chopped red onion
  • 1 cup chopped white or crimini mushrooms
  • chopped fresh cilantro leaves for garnish, optional

Meat and Dairy

  • 1 pound grass fed beef
  • 4 ounces shredded sharp cheddar cheese

Oils and Sauces

  • 2 teaspoons coconut oil or avocado oil
  • ½ cup canned tomato puree

Spices

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • ½ teaspoon ground chipotle chili
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon

Instructions

  1. Prepare the Peppers: Place the pepper halves cut side down in a microwave-safe baking dish. Add 1 cup of water to the dish and cover first with parchment or wax paper, then plastic wrap. Microwave on high for 4 to 5 minutes until the peppers start to soften. Carefully remove the cover, drain the water, and turn the peppers cut side up in the dish.
  2. Cook the Beef and Vegetables: Heat the oil in a large skillet over medium-high heat. Add the grass-fed beef and crumble it with a wooden spoon while cooking until browned, approximately 5 minutes. Add the chopped onions and mushrooms and cook, stirring frequently, until the mixture browns on the edges and the vegetables are softened, about 4 to 6 minutes.
  3. Add Spices: Stir in the ground cumin, chili powder, chipotle chili, salt, and cinnamon. Cook the mixture for about 30 seconds until the spices become fragrant.
  4. Mix in Tomato Puree: Remove the skillet from heat and stir in the canned tomato puree to combine all flavors evenly.
  5. Stuff the Peppers: Spoon the meat mixture into each pepper half, using about ½ cup per half to fill them evenly.
  6. Finish with Cheese and Microwave: Top each stuffed pepper with shredded cheddar cheese. Microwave the peppers uncovered for 2 to 3 minutes until the cheese melts and the peppers are tender. Serve warm and garnish with chopped fresh cilantro if desired.

Notes

  • Use grass-fed beef for richer flavor and better nutritional profile.
  • Microwaving the peppers before stuffing softens them quickly, making this a fast and convenient meal.
  • If you don’t have a microwave, you can soften the peppers by roasting them in a preheated oven at 375°F (190°C) for about 10 minutes.
  • Adjust the chili powder and chipotle chili to your spice preference.
  • This recipe is naturally low-carb and keto-friendly.
  • Leftovers can be stored in an airtight container and reheated in the microwave for quick meals.

Find it online: https://dishcooks.com/keto-mexican-stuffed-peppers-recipe/