Today’s new, fun and easy Keto recipe comes to you via Keto Elk Stuffed Peppers With Cauliflower Rice!
If you’ve always been one who is curious to try a more “gamey” meat, this is DEFINITELY your opportunity! Plus, you can be extra healthy while experimenting.
Elk meat is a nutrient-dense food, meaning that it’s low in calories but contains a concentrated amount of many vitamins and minerals. It’s low in carbohydrates and fat but high in protein, zinc, vitamin B12, niacin and vitamin B6. If you are on the keto diet, or just like to experiment with low carb recipes, this keto stuffed bell peppers recipe is for you.
So, let me reiterate in saying I am NO great cook, that these are SUPER easy, and take little to no-prep time (don’t be scared away by the list of ingredients! you just end up mixing everything together):
- 4 bell peppers, red, yellow, or green
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 clove chopped garlic
- 1/2 teaspoon dried leaf basil
- 1 teaspoon Worcestershire sauce
- 1 pound lean ground beef
- 1 cup ground/diced cauliflower (this replaces the need for rice!)
- shredded mild Cheddar cheese, about 1/2 cup
- Cut top off of peppers, remove seeds and membranes. Rinse peppers under cold water.
- Preheat the oven to 350°.
- Heat olive oil in a large skillet over medium heat until hot.
- Saute chopped onion, cauliflower and garlic for about 5 minutes, or until vegetables are tender.
- In a large mixing bowl, combine the 1 teaspoon salt, 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground elk, cooked onion & cauliflower.
- Divide & stuff all peppers with meat mixture and place in a baking dish. Bake at 350° for 30 to 40 minutes.
- Top stuffed peppers with a little shredded cheddar or pepper jack cheese just before peppers are done and bake until cheese is melted.
- Once peppers are complete, top with a little basil, or any other spice you’d like.
Calories: est. 387, Fat: 26g, Carbohydrates: 9g, Fiber: 4g, Sugar: 7g, Protein: 22g
We made (4) at one time so I could plan on taking one to work with me the next day. For those wondering how it weathered/tasted the next day . . .
I just indulged and it was deeeee-licious!
I hope you enjoyed peeking at this recipe and bookmark it to try it at home yourself! Let me know how it goes!
Stay tuned for more . . . 🙂