Keto Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 4,428.4
- Total Fat: 276.7 g
- Cholesterol: 1,102.4 mg
- Sodium: 3,978.3 mg
- Total Carbs: 76.4 g
- Dietary Fiber: 22.1 g
- Protein: 407.7 g
View full nutritional breakdown of Keto Stuffed Peppers calories by ingredient
Introduction
made a recipe to fit into the keto diet made a recipe to fit into the keto dietNumber of Servings: 1
Ingredients
-
560 grams Green Peppers (bell peppers)
1 head, medium (5-6" dia) Cauliflower, raw
0.25 cup, fluid (yields 2 cups whip Heavy Whipping Cream
3 tbsp Butter, unsalted
2 tbsp Olive Oil
2.5 serving Diced Tomatoes & Green Chilies (canned) 2.5 srv - Rotel (by FLEABAG11)
0.25 cup (8 fl oz) Chicken Broth
16 oz Monterey Cheese
32 oz Sirloin, strip steak, lean only
Directions
Slice 8 1/2 in pieces off block of cheese, set aside and cube or shred the rest.
halve and deseed peppers. Steam for a few minutes to soften.
Rice the cauliflower and squeeze out extra moisture in paper towels.
Saute in butter and olive oil 6-8 min.
add cream, chx broth, rotel and shredded cheese.
simmer till thickened.
place pepper halves in 13x9 pan, fill with cauliflower mix including juice. top with steak then top with cheese slices.
bake 15-20 min till cheese is melty
Serving Size: 8 halves
Number of Servings: 1
Recipe submitted by SparkPeople user PHOENIXXTRINITY.
halve and deseed peppers. Steam for a few minutes to soften.
Rice the cauliflower and squeeze out extra moisture in paper towels.
Saute in butter and olive oil 6-8 min.
add cream, chx broth, rotel and shredded cheese.
simmer till thickened.
place pepper halves in 13x9 pan, fill with cauliflower mix including juice. top with steak then top with cheese slices.
bake 15-20 min till cheese is melty
Serving Size: 8 halves
Number of Servings: 1
Recipe submitted by SparkPeople user PHOENIXXTRINITY.