Stuffed Peppers with Beef and Cheese in the Oven
Beef and egg give these peppers protein and iron, while cheese adds calcium and makes the filling juicier. Baking softens the pepper and brings meat, herbs, and spices together in one hearty keto dish.
Cut bell pepper (500 g) in half and remove the seeds. Finely chop onion (120 g) and fry it in ghee (25 g) until translucent, then let it cool slightly.
Mix beef (400 g) with egg (50 g), parsley (12 g), paprika (3 g), dried garlic (3 g), table salt (5 g), black pepper (1 g), and the sauteed onion. Fill the pepper halves tightly, place them in a baking dish, and bake for 40 minutes at 180 degrees C.
Sprinkle the peppers with grated cheddar (75 g) and return the dish to the oven for another 15 minutes until the cheese melts and browns. Serve the dish hot right after baking.
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