Greek Keto Stuffed Bell Peppers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 40 min · Beef · gluten-free, keto, low-carb
384 cal
25g protein
8g carbs
28g fat
per serving · estimated
Ingredients
- 2 large Bell peppers (preferably red, yellow, or orange)
- 1 lb (450g) Ground lamb or beef
- 1 small Red onion
- 2 Garlic cloves
- 1/4 cup Crumbled feta cheese
- 1 tbsp Olive oil
- 1/2 tsp Dried oregano
- to taste Salt and pepper
- 1 tbsp Fresh parsley
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside of peppers with 1 tbsp olive oil.
- In a skillet over medium heat, heat 1 tbsp olive oil. Add chopped red onion and minced garlic; sauté until translucent, about 2-3 minutes.
- Add ground lamb or beef to the skillet. Cook until browned, about 5-7 minutes. Season with salt, pepper, and oregano.
- Remove from heat, stir in crumbled feta and chopped parsley. Adjust seasoning as needed.
- Stuff each bell pepper with the meat mixture and place them in a baking dish.
- Bake in the preheated oven for 25-30 minutes, until peppers are tender and filling is hot.
- Serve warm, garnished with additional parsley if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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