Stuffed pepper

Stuffed with ground beef, these bell peppers are virtually indistinguishable from the classic but perfect for a keto diet. The dish turns out to be hearty, aromatic and appetizing in appearance.

Ingredients

• 1 tea spoon. dried oregano
• 1 tea spoon. paprika
• 1 tea spoon. salt
• ¼ tea. spoon. ground black pepper
• 2 table. spoon. avocado oil
• 500 gr minced beef
• 1 PC. onions, finely chopped
• 3 pcs. garlic cloves, minced
• 1 table. spoon. tomato paste
• 1.50 cups cauliflower rice
• 6 pcs. bell pepper without seeds and stalks
• 1 cup grated Monterey Jack cheese (can be substituted with cheddar)
• 1 PC. a bunch of fresh parsley for garnish

Directions

1. Preheat the oven to 200 C. Peel the stalks and seeds from the pepper. Finely chop the onion and garlic, cut the tomatoes into cubes, grate the cheese on a coarse grater.
2. Heat oil in a large, deep skillet (23-26 cm) over medium heat. Add the ground beef and spices to the skillet and sauté for 5-7 minutes, then add the onion and garlic. Cook for another 5 minutes, until the onions begin to soften. Add tomato paste, diced tomatoes and cauliflower rice.
3. Simmer 5 minutes, then spread the filling mixture between the peppers and top with the grated cheese.
4. Wash and dry the pan (you can also use a baking pan), then place the filled peppers in the pan / pan, cover with a heat-resistant lid and bake for 30 minutes, then remove the lid and bake another 10-15 minutes until the cheese is melted. Because the filling of the pepper is already ready, the readiness of the dish can be determined with a fork: if it easily pierces the side surface of the pepper, it is ready. Sprinkle with herbs and serve hot.