Keto Taco Stuffed Bell Peppers

Ingredients

• 4 large Bell peppers (various colors)
• about 450 g Ground beef
• 1 medium Onion
• 2 tbsp Taco seasoning (gluten-free)
• 1 cup Shredded cheddar cheese
• 1 can (14.5oz) Diced tomatoes
• 1 tbsp Olive oil
• 4 tbsp Sour cream
• 1 medium Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Prepare the 4 large bell peppers by carefully cutting each in half lengthwise from stem to base, then remove all seeds and any white membranes from the inside. Place the 8 bell pepper halves, cut-side up, on a baking sheet.
2. 2In a large skillet (for example, a 30.48 cm skillet), heat the 1 tbsp of olive oil over medium heat. Add the 1 medium onion, diced into approximately 0.635 cm pieces, and cook for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
3. 3Add the about 450 g of ground beef to the skillet with the softened onion. Break up the ground beef with a spoon and cook over medium heat for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains. Carefully drain any excess grease from the skillet.
4. 4Stir the 2 tbsp of gluten-free taco seasoning into the browned beef and onion mixture. Cook for 1 minute, stirring constantly, to toast the seasoning. Then, stir in the entire 1 can (about 410 g) of diced tomatoes (do not drain the liquid) and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, to allow the flavors to combine.
5. 5Carefully spoon the entire ground beef and tomato mixture evenly into the 8 prepared bell pepper halves on the baking sheet. Sprinkle the 1 cup of shredded cheddar cheese evenly over the top of the filling in each pepper half.
6. 6Bake the stuffed bell peppers in the preheated oven at 190°C for 25-30 minutes. The peppers are done when they are tender when pierced with a fork, and the cheese on top is melted, bubbly, and lightly golden brown.
7. 7Carefully remove the baking sheet from the oven and let the stuffed bell peppers cool for 5 minutes before serving. To serve, dollop 1 tbsp of the 4 tbsp of sour cream onto each of the 4 servings, and slice or dice the 1 medium avocado to serve alongside.

Substitutions

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