One of life’s little pleasures are stuffed bell peppers. Keto diet friendly.
The last batch I made I used
4 bell peppers; assorted colors
1 lb ground beef; your choice of chuck, beef, sirloin
1 medium onion
1 clove garlic, or to taste
grated cheese; cheddar, colby-jack, jack or whatever you like
Coarsely chop onion while heating skillet. Add some oil or butter, and cook onions until barely translucent, then add beef. I added about half package of taco seasoning to beef. Then add garlic and cook until browned well. Drain.
Cut tops off peppers, and scrape seeds and pith (white stuff on sides). You may have to slice a teeny bit from bottom to help them stand up in your baking pan. I use an 8×8 Pyrex dish sprayed with Pam.
Preheat your oven to 350°.
Fill your peppers with the ground beef mixture, and top with lots of cheese. You can also put cheese in your pepper and put beef on top.
Bake 20-25 minutes.
They reheat well. Can also top with sour cream after removing from oven.
In the past, I have mixed in cooked rice with beef and add to peppers. It goes further, but is not on the Keto diet.
You could go with an Italian twist and sub the taco seasoning for 1 tsp basil, 1 tsp oregano, and pinch of cayenne with mozzarella and Parmesian cheese. Even a few pepperonis would add some extra flavor.
I have eaten these at a Mexican food restaurant, and they used poblano peppers. It was very good. I have not attempted to use the poblanos. They call them chile rellenos.