Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

Academy

Select Country

Select Language

Join

Main mealLow carb, high fatKetogenicBeef€€€

LCHF Stuffed Peppers Without Rice or Cauliflower

Name: LCHF Stuffed Peppers Without Rice or Cauliflower
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 400 g Beef, ground, 90% lean meat / 10% fat, raw; 4 medium Peppers, bell, yellow, raw; 100 g Mushrooms, white button; 0.5 medium Squash, summer, green, zucchini, includes skin, raw; 1 piece Eggs, Grade A, Large, egg whole; 300 ml Tomato, roma; 100 g Cheese, mozzarella, low moisture, part-skim; 1 medium Onions, yellow, raw; 2 clove Garlic, raw; 2 tbsp Oil, olive, extra virgin; 1 tsp Spices, oregano, dried; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black; 1 handful Basil, fresh

Discover the recipe for perfect LCHF stuffed peppers made without rice or cauliflower. Instead, we use juicy beef and fresh vegetables for a top-notch low-carb meal.

Prep time15 min

Cook time45 min

Total time60 min

Servings2

Recipe

Beef, ground, 90% lean meat / 10% fat, raw400 gPeppers, bell, yellow, raw4 mediumMushrooms, white button100 gSquash, summer, green, zucchini, includes skin, raw0.5 mediumEggs, Grade A, Large, egg whole1 pieceTomato, roma300 mlCheese, mozzarella, low moisture, part-skim100 gOnions, yellow, raw1 mediumGarlic, raw2 cloveOil, olive, extra virgin2 tbspSpices, oregano, dried1 tspSalt, table, iodized1 pinchSpices, pepper, black1 pinchBasil, fresh1 handful

Large pan,Deep baking dish,Knife and cutting board,Vegetable grater

Per servingTotal

Calories:829.5 kcal1659 kcal

Protein:62.1 g124.2 g

Carbohydrates:38.6 g77.2 g

Fiber:7.3 g14.6 g

Water:748.6 ml1497.2 ml

Fat:48.1 g96.1 g

Micronutrients

Sugar:5.4 g10.8 g

Saturated fat:16.8 g33.5 g

Cholesterol:255 mg510 mg

Sodium:588.4 mg1176.8 mg

Potassium:2125.1 mg4250.1 mg

Calcium:507.8 mg1015.5 mg

Iron:8.2 mg16.3 mg

Magnesium:132.1 mg264.1 mg

Zinc:13 mg26 mg

Phosphorus:881.1 mg1762.1 mg

Vitamin C:591.9 mg1183.8 mg

Vitamin A:240.1 µg480.2 µg

Vitamin D:1 µg2 µg

Vitamin B12:5.5 µg11 µg

Instructions

1Preheat the oven to 200 °C. Cut off the tops of the peppers and clean out the seeds inside.
2In a pan with olive oil, sauté the onion until translucent. Add finely chopped mushrooms and fry for 5 minutes until all the water evaporates.
3Add the ground beef and break it apart with a spatula. Cook for 6–8 minutes until the meat browns. Toward the end, stir in the garlic, oregano, salt and pepper. Remove from heat and let cool slightly.
4Mix the grated and squeezed zucchini and the egg into the meat mixture. The egg will act as a binder instead of rice. Add 2 tablespoons of tomato passata for extra juiciness.
5Fill the peppers with the filling and place them in a baking dish. Pour the remaining lightly salted tomato passata around them.
6Bake covered with foil for 30 minutes. Then remove the foil, top each pepper with mozzarella and bake for another 10–15 minutes at 220 °C, until the cheese turns golden.
7Serve hot, garnished with fresh basil.

Nutritional benefits

Thanks to its exceptionally low carbohydrate content and high protein share, this meal helps maintain ketosis and supports muscle recovery.

Similar recipes

15 min

400 kcalMain meal

Slow-cooked keto beef and radish stew

Rich Low-Carb Chilli Con Carne Without Beans

Perfect Steak Tagliata with Arugula, Cherry Tomatoes, and Parmesan Shavings

Zucchini and Butternut Squash Musaka with Ground Beef and Ricotta

Roast Beef Salad with Spicy Horseradish Dressing and Feta

49g

12g

45g

Share your opinion

0,0

(0 comments)

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.