Mini Meatloaf Pepper Rings
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 405.7
- Total Fat: 29.6 g
- Cholesterol: 129.0 mg
- Sodium: 902.9 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.6 g
- Protein: 28.2 g
View full nutritional breakdown of Mini Meatloaf Pepper Rings calories by ingredient
Introduction
Keto friendly stuffed bell pepper rings Keto friendly stuffed bell pepper ringsNumber of Servings: 4
Ingredients
-
2 serving 1 Med. Green Bell Pepper
16 oz 80/20 ground beef chuck
0.5 oz Mission Chicharrones Pork Rinds (4 large spicy pork rinds)
4 clove Garlic
.5 cup Kraft Shredded 2% Mexican Four Cheese blend
1 large Egg, fresh, whole, raw
1 tsp Thyme, ground
1 tsp Salt
1 tsp Pepper, black
1 tsp Paprika
1 tsp Turmeric, ground
4 tbsp Trader Joe's Pico de Gallo Salsa (by GIRL150)
1 tbsp Extra Virgin Olive Oil
Directions
Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 2 thick rings and place on a sheet pan lined with parchment for easy clean up.
In a food processor, prepare remaining bell pepper parts (the ones not to discard) by chopping into large pieces. Combine in a food processor with ground beef, garlic, spices & seasonings, olive oil, pork rinds, .25 cup cheese, and egg.
Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
Heat a bit of coconut oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
Once, browned on each side, put a tablespoon of pico de gallo salsa on top over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
Bake at 350 degrees for 35 to 45 minutes. Top with remaining cheese and bake for 5 more minutes.
Serving Size: Makes 4 stuffed rings
Number of Servings: 4
Recipe submitted by SparkPeople user KATIAT325.
In a food processor, prepare remaining bell pepper parts (the ones not to discard) by chopping into large pieces. Combine in a food processor with ground beef, garlic, spices & seasonings, olive oil, pork rinds, .25 cup cheese, and egg.
Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
Heat a bit of coconut oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
Once, browned on each side, put a tablespoon of pico de gallo salsa on top over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
Bake at 350 degrees for 35 to 45 minutes. Top with remaining cheese and bake for 5 more minutes.
Serving Size: Makes 4 stuffed rings
Number of Servings: 4
Recipe submitted by SparkPeople user KATIAT325.