Stuffed Bell Peppers

Posted On February 14, 2022

This dish is not only quick and easy but also healthy eating too. Stuffed bell peppers are GF/Keto/Low Carb. The sauce we used in this specific recipe happens to not be Keto but it is Low Carb and GF. If you are Keto you will need to alter the sauce you use with your meat when you are making this.

When making this sauce we thought we would try something new to give it more of a Tangy taste. We hope you like it as much as we did.

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Stuffed Bell Peppers

GF/Keto/Low Carb

Prep Time	Cook Time	Total Time	Servings	Calories
25mins	20mins	45mins	4	130

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice

Nutrition Facts | % Daily Value *

Total Fat 5g – 6% | Saturated Fat 3g – 15% | Cholesterol 25mg – 8% | Sodium 300mg – 13% | Total Carbohydrate 8g – 3% | Dietary Fiber 0g – 0% | Total Sugars 4g | Protein 10g | Vitamin D 0.1mcg – 0% | Calcium 110mg – 8% | Iron 1mg – 6% | Potassium 160mg – 4%

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Ingredients

• 4 bell peppers
• 1lb ground beef
• 1 bag instant Spanish rice
• 8 slices provolone cheese
• seasoning base*

Sauce–

• 1/2 cup BBQ sauce
• 1/4 cup ketchup
• 1/2oz shot of Bombay Sapphire Gin

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Directions

• Preheat oven to 400^o, then wash the bell peppers and cut off the top and clean out the insides. Set aside to dry.
• Prepare Spanish rice according to package.
• In small bowl combine ingredients for your sauce. Again remember if you are Keto to substitute the ingredients above with Keto friendly. Set aside.
• Cook ground beef on medium high heat, seasoning to your preference. Once ground beef is cooked to appropriate temperature of 160^o or until completely brown with no pink. Add your sauce and turn heat down to medium low stirring occasionally.
• Put bell peppers in 9×9 pan, cut provolone into 4’s and line the sides of bell peppers, stuff the bottom of the peppers with the Spanish Rice. Next add the ground beef. Make sure to push the rice and the ground beef down to pack it in and make sure the peppers are stuffed tight so they won’t get weak as they soften during cooking. Add 3 ice cubes to the pan before putting in the oven.
• Cook for 15mins or until peppers are soft. Add second slice of provolone to top of each pepper cook additional 5mins until cheese is melted.
• Serve any left over Spanish Rice as a side dish with your stuffed peppers and enjoy.

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*Seasoning Base*

-A base seasoning is always nice to have in a recipe. And should be left up to the cook on how much of that seasoning should be added to such recipe.

-We always use garlic powder, onion powder and pepper as a seasoning base in all of our recipes. Then add additional seasoning depending on what we are cooking.

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Let us know what you think of the sauce with the Gin added. We’d love to hear from you!

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