How to Make Keto Stuffed Peppers
February 5th, 2021Low-Carb, Fat-Rich Comfort Food
For a low-carb, fat-rich meal of comfort food in a convenient little package package, salmon stuffed peppers are where it’s at. Using wild-caught sockeye for this stuffed bell pepper recipe, keto dieters will get a good mix of protein, veggies, and nutrients with this meal while keeping their carb count low.
Our keto stuffed pepper recipe uses sockeye salmon that’s already been ground to keep prep simple, a Tex-Mex spiced cauliflower “rice” mixture to fill things out, and a little bit of cheese to top everything off.
How to Make Keto Stuffed Peppers
By Wild Alaskan Company
Eminently stuffable, bell peppers also happen to be low in carbs, making these a keto-friendly favorite. Onions, green chili, and garlic sauteed in extra-virgin olive oil bring aromatic flavors to the stuffing mixture, while a blend of cumin, paprika, coriander, and chili powder give this keto stuffed pepper recipe some Tex-Mex flair. And don’t skip the garnishes: The fresh, bright flavors of lime and cilantro complement the rich, roasted flavors in the dish perfectly.
Prep time
4 minutes
Cook Time
30 minutes
Total time
35 minutes
Yield
4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 4 tbsp extra virgin olive oil, plus more for brushing
- ½ cup red onion, diced
- Minced green chili, optional
- 4 tsp garlic
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp chili powder
- 6 ounces ground sockeye salmon
- 2 cups cauliflower “rice,” raw or ready to eat
- Salt, to taste
- 1 cup shredded or grated cheese (any kind that you like to use on American-style tacos)
- Fresh lime wedges and cilantro, for serving
Instructions
1. Preheat oven to 375°.
2. In a pan or pot large enough to accommodate your peppers, bring water to a boil. You can give this a head start while you’re getting your ingredients ready and measured up. Once the water has reached a boil, add peppers to parboil them for 10 minutes. This will soften them up.
3. Meanwhile, heat up olive oil in a large pan over medium heat. Saute onions and green chili (if using) for a few minutes until soft and just beginning to pick up some color. Add garlic and spices to the pan, cooking until just fragrant — about 40 seconds or so. Stir constantly so that the spices don’t burn.
4. Add ground salmon to the pan, breaking up the mixture to cover as much surface area in the pan as possible to lightly brown the meat. (It’s not going to get as brown as something like ground beef.) Make sure to scrape the bottom of the pan as you’re stirring to lift up any bits that have begun to stick.
5. After a couple of minutes, the salmon will begin to pick up some color. Add cauliflower rice and cook for another few minutes. You can use either raw “rice” here or a batch that has already been cooked and softened. Season to taste with salt, about ½ teaspoon or so.
6. Your peppers should be done around now, too. Lift those out of the pan with tongs and transfer to a baking dish. Brush with olive oil to coat all sides of the peppers, then fill each half with ground salmon mixture, gently packing the mixture down. Layer the tops of the peppers, with cheese, reserving ½ cup to use later. Bake for 15 minutes.
7. After 15 minutes, slide the baking dish out and top with remaining cheese. Cook for 5 more minutes, or until the cheese has melted. Top with chopped cilantro and serve with lime wedges. Enjoy while they’re hot!
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
