How to Make Keto Stuffed Peppers

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.