Ketogenic Stuffed Peppers

INGREDIENTS:

Ground Beef - 3-6 oz

Cheese - 1 oz

Safflower Oil - 1 tablespoon

Cauliflower Rice - 1 cup

Onion - ¹/₄ medium

Garlic - 2-4 cloves

Bell Pepper - 1 whole

Tomato Sauce or Paste - 1-2 tablespoons, optional

DIRECTIONS:

Preheat oven to 400 degrees.

Chop onions and garlic.  Cut bell pepper in half.  Remove seeds.  For this recipe, we used a whole bell pepper, so the top of the pepper was still on it.  We kept the top on it, so that the insides didn’t fall out.  When you eat it, you can just eat around the center.  Or you could buy multiple bell peppers and just use the top for something else.

In a pan, add safflower oil, chopped garlic and chopped onions.  Cook on medium-low.  You are just sweating the onion and garlic.  You want to keep the heat low to bring out all of the flavors, try not to get any color on the onion or garlic.  Cook on low for about 5-7 minutes.

Add ground beef.  Cook on medium heat until cooked thoroughly.

Add tomato sauce or tomato paste (if your macros allow) for extra flavor.

Place ground beef mixture into bell peppers.  

Add cheese on top!

Cook in oven for 15-20 minutes or until bell pepper is soft.  

Serve with a big salad!