Stuffed Peppers / Keto Friendly Baybee!



I love making these stuffed peppers! The recipe works just as well with those big portobello mushrooms too! I have in the past tried this recipe with quinoa, but since the fiance is doing the KETO diet, I gotta find ways to make something he can eat. This recipe turned out perfectly without the grains! Here's what you'll need:

  • 1 pound ground turkey or your meat of choice 
  • 6 to 8 bell peppers - cut in half and cleaned
  • 1 eggplant peeled - cut into 1/2 in cubes
  • 1 onion - diced
  • 3 cloves garlic - diced
  • 1 4oz can of chilie peppers
  • 1/2 tablespoon old bay seasoning
  • 1/2 garlic powder
  • 1 teaspoon rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • Parmesan cheese
  • Salt to taste

Preheat oven to 375 degrees. While oven is preheating, heat up a large frying pan on medium high heat. Throw on some olive oil and then toss in the onions and garlic. Cook until the onions are a bit translucent. Add in eggplant and throw in some salt. If you need more oil, add a bit in. Cook eggplant until it is soft. Once done, place everything in a bowl and set the pan aside.

On a baking sheet, line it with parchment paper. Place the peppers on a sheet tray. With each peppers, add a bit of olive oil to coat each side. Add salt once your done with the oil. Place the peppers in the over for about 10 minutes. After they have cooked a bit, take peppers out and set aside for later.

In the empty pan, throw the turkey in with some salt and cook until there is no pink. After the turkey has cooked, toss in eggplant, the whole can of chilies and all seasonings. Let that cook for a few minutes to make sure everything is mixed well.

Now for the fun part! Take spoonfuls of the meat mix and fill each pepper. Top with some parmesan cheese. Place the peppers in the oven for about 10 to 15 minutes or just until the cheese has melted and has some goldenness to it. Once it's done, remove from the oven, let cool and then you shall feast!




Disclaimer: This is my very own recipe here. I was not compensated in any way or paid to spruce this up. Done all on meh own!

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