Stuffed bell peppers are a great way to make something with ingredients that are familiar and familiar to us, but taste completely new! The key to this keto recipe is the soy sauce, which adds originality and salt to the dish, and the liquid smoke, which adds a smoky flavor to the beef. Adding cheese on top is not necessary at all, it’s a matter of taste.
Cooking time 60 min.
Serving quantity 4
Ingredients :
Ground beef 700 g
Thick slices of bacon 4 units.
Medium size bell peppers 4 units.
Olive oil 3 tablespoons
Soy sauce 1 tbsp.
Dried minced garlic 1 tbsp.
Ketchup (sugar-free) 2 Tbsp.
Oregano 2 tsp.
Worcester sauce 1 1/2 tsp.
Hot sauce 1 tsp.
Liquid smoke 1 tsp.
Ground black pepper and half a tsp.
Step 1
Place ground beef in a zip-lock bag.
Step 2
Add all the spices and oil.
Step 3
Mix the meat and spices well.
Step 4
Allow to marinate for 3 hours in the refrigerator.
Step 5
When the meat is marinated and you are ready to cook, remove the stuffing bag from the refrigerator. Carefully cut out the core and seeds from the peppers.
Step 6
Cut the bacon into strips.
Step 7
Fry the bacon until almost cooked through, but do not crisp.
Step 8
Preheat the oven to 175 degrees. Put a pot of heavily salted water on the fire.
Step 9
Place the peppers in the pan so that they are filled with water from the inside and sink.
Step 10
Boil the peppers for 3 minutes (their skins will become brighter).
Step 11
Remove the peppers from the water and pat dry on a paper towel.
Step 12
While the peppers are cooling, add the fried bacon to the marinade and mix well together.
Step 13
Place the peppers on a foil tray (the juice will leak out a bit). Fill the peppers with stuffing all the way to the top. You can roll up a ball of foil and place it between the four peppers to make it stand flat and more stable.
Step 14
Place the peppers in the preheated oven for 50 minutes. This is enough time for the beef in the very center of the peppers to become medium rare.
Step 15
Once you take the peppers out of the oven, you can sprinkle grated cheese on top. Allow the peppers to stand for 5 minutes before serving.
Bon appetit!
Energy Value per Serving
Calories from fat 408
Calories: 603.4
Fats: 45.3g
Carbohydrates: 8.8g
Fiber: 2.8 g
Digestible carbohydrates: 6 g
Protein: 33.6 g
