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If you’re seeking a hearty, flavorful, and keto-friendly meal that doesn’t compromise on taste, look no further than Keto cream cheese stuffed peppers without rice. This dish combines the rich, savory flavors of seasoned ground beef and creamy cheese, all nestled within sweet bell peppers. It’s a satisfying meal that fits perfectly into a low-carb lifestyle.
Stuffed peppers have long been a comfort food favorite, traditionally filled with rice and meat. However, this keto adaptation eliminates the rice, replacing it with a luscious blend of cream cheese and beef, ensuring you stay within your carb limits without sacrificing flavor.
Why Make These Keto Cream Cheese Stuffed Peppers?
Low-Carb Delight: With no rice, these stuffed peppers are perfect for those following a ketogenic or low-carb diet.
Rich and Satisfying: The combination of seasoned beef and creamy cheese creates a filling meal that satisfies cravings.
Easy to Prepare: Simple ingredients and straightforward steps make this a go-to recipe for busy weeknights.
Versatile: Customize with your favorite spices or add-ins to suit your taste preferences.
Meal Prep Friendly: These peppers store and reheat well, making them ideal for meal prepping.
Looking for more keto-friendly recipes? Our FREE Keto Cookbook – 21 Delicious Recipes offers a variety of dishes to keep your meals exciting and within your carb goals.
Ingredients List
This is ingredients list for keto stuffed peppers no rice:
4 large bell peppers (any color)
1 lb (450g) ground beef
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and pepper, to taste
4 oz (115g) cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley (optional, for garnish)
Note: Feel free to substitute cheddar with mozzarella or pepper jack for a different flavor profile.
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Step-by-Step Instructions
Follow below instructions to make stuffed bell peppers without rice:
Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook the Beef Mixture:
In a large skillet, heat olive oil over medium heat.
Add chopped onion and cook until translucent, about 3-4 minutes.
Add minced garlic and cook for another minute.
Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
Drain excess fat if necessary.
Stir in smoked paprika, oregano, cumin, salt, and pepper. Mix well.
Incorporate Cream Cheese: Reduce heat to low and add softened cream cheese to the beef mixture. Stir until fully combined and creamy.
Stuff the Peppers: Place the hollowed bell peppers in a baking dish. Spoon the beef and cream cheese mixture into each pepper, filling them generously.
Top with Cheese: Sprinkle shredded cheddar cheese over each stuffed pepper.
Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve hot.
Tip: For an extra kick, add a pinch of red pepper flakes to the beef mixture.
Tips and Substitutions
Meat Variations: Ground turkey or chicken can be used in place of beef for a lighter option.
Cheese Options: Experiment with different cheeses like gouda, feta, or blue cheese for unique flavors.
Vegetable Add-Ins: Incorporate chopped spinach or mushrooms into the beef mixture for added nutrients.
Spice Level: Adjust the amount of paprika or add cayenne pepper to increase spiciness.
Discover more versatile keto recipes in our FREE Keto Cookbook – 21 Delicious Recipes. It’s your ultimate guide to delicious and adaptable low-carb meals.
Recipe Variations
Mexican-Inspired: Add taco seasoning to the beef mixture and top with jalapeños and cilantro.
Italian Style: Mix in marinara sauce and use mozzarella cheese for an Italian twist.
Breakfast Peppers: Combine cooked breakfast sausage with scrambled eggs and cheese, then stuff into peppers for a keto breakfast option.
Nutritional Information (Per Serving)
Calories: Approximately 350
Protein: 25g
Fat: 25g
Carbohydrates: 8g
Fiber: 2g
Net Carbs: 6g
Note: Nutritional values are estimates and may vary based on specific ingredients used.
Storage and Serving Suggestions
Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until heated through.
Serving Suggestions: Pair with a fresh green salad or steamed vegetables for a complete meal.
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Common Questions
Q: Can I freeze these stuffed bell peppers?
A: Yes, you can freeze them. Allow the cooked stuffed bell peppers to cool completely, then place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Q: How can I make this recipe spicier?
A: Add chopped jalapeños to the beef mixture or sprinkle red pepper flakes to increase the heat level.
Q: Can I prepare these ahead of time?
A: Absolutely! You can prepare the stuffed peppers up to the baking step, cover, and refrigerate for up to 24 hours. When ready to eat, bake as directed.
Q: Are there dairy-free alternatives for cream cheese?
A: Yes, there are dairy-free cream cheese alternatives made from almond or coconut milk available in most grocery stores.
Embarking on a keto journey doesn’t mean sacrificing flavor or satisfaction. These Keto cream cheese stuffed peppers without rice are a testament to how delicious and fulfilling low-carb eating can be. With simple ingredients, easy preparation, and the flexibility to customize, this recipe is sure to become a staple in your meal rotation.
Don’t forget to download your FREE Keto Cookbook – 21 Delicious Recipes to explore more mouthwatering meals that align with your health goals. Happy cooking!
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