by Aisa
(Honolulu)
This ketogenic diet recipe uses stuffed peppers and mushrooms to provide a healthy serving of fibre and nutrients along with keto staples like mince and cheese!
The result is a high protein, spicy meal that’s easy to make and tastes awesome!
This is a perfect meal for when you get home from work or even as a lunch to take with you in a Tupperware.
Even better, it won’t draw all the irritating questions from colleagues who see you eating meat and cheese all the time either.
How Long Does it Take To Make?
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Nutritional Breakdown
This recipe serves 2 people; however, the nutritional breakdown below is per serving.
This recipe can be made using any lean ground meat so the nutritional profile can change. The nutritional breakdown below is based on the following:
0.5lb (approx 225g) lean ground beef (mince)
½ cup (approx 55g) shredded cheese
1 large green bell peppers
2 TBSP’s Taco seasoning
5 Mushrooms
Calories: 700
Protein: 68g
Carbs: 13g
Fibre: 4g
Net Carbs: 9g
Fat: 41g
Ingredients Required
Please note the ingredients below are for 2 servings:
1 lb (approx 450g) lean ground beef (mince)
1 cup (approx 110g) shredded cheese (any flavour)
2 large green bell peppers
Taco seasoning
10 Mushrooms (medium sized)
Instructions
Step 1 – Preheat oven to 350 degrees
Step 2 – Heat up a pan with a calorie free cooking spray or olive oil (adjust nutritional breakdown if using oil)
Step 3 – Brown meat in taco seasoning
Step 4 – When cooked, stuff the meat into the bell peppers and place in the oven
Step 5 – After 30 minutes, top the peppers with half of the cheese and put it back in the over for another 10-15 minutes
Step 6 – As soon as the peppers have gone back in the over take the mushrooms and pull stems out
Step 7 – Stuff inside of the mushroom caps with cheese and bake at 350 degrees for about 10 minutes
Serve and Enjoy!
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