Rich & Creamy Keto Stuffed Peppers Recipe

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Peppers stuffed with ground beef and heirloom tomato sauce - perfect comfort food for the soul. The whole family will enjoy these hearty, flavorful, melt-in-your-mouth, keto-friendly, low-carb stuffed peppers.

4
4 large organic bell peppers , green, yellow, orange, or red
2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, organic butter, or Natural Grocers Brand Organic Virgin Coconut Oil
1 small organic yellow onion, diced
3 cloves organic garlic cloves, minced
4 small-medium organic carrots, grated
1 pound ground grass-fed organic beef, or ground bison/buffalo, venison, elk, yak, or ostrich (or chicken or turkey)
1 jar Natural Grocers Brand Premium Organic Pasta Sauce, flavor of your choice
1 teaspoon Natural Grocers Brand Salt, (Real Salt or pink Himalayan), or Herbamare
1⁄2 teaspoon Natural Grocers Brand Organic Bulk Black Pepper
1⁄2 teaspoon Natural Grocers Brand Organic Bulk Garlic Powder
1⁄2 teaspoon Natural Grocers Brand Organic Bulk Oregano
8 ounces organic sour cream, (optional)

1. Preheat oven to 350º F.

2. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook for 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water, and set aside on paper towels.

3. Add the oil to a skillet set over medium heat. Once the oil is hot, add the onion and sauté until it turns translucent, about 5 minutes. Add the garlic and sauté for another 1-2 minutes, until the garlic is fragrant. Add the carrots and ground meat and cook, using a spoon to gently break up the meat. Stir and gently toss the ingredients together until well combined and the meat is nicely browned about 7-10 minutes. 

4. Add half the pasta sauce, the seasonings, and ½ cup sour cream (if using).

5. Stir well to combine and spoon into the peppers.

6. Mix together the remaining pasta sauce and sour cream (if using).

7. Place the stuffed peppers into a deep skillet or casserole dish and top with the remaining sauce.

8. Cover with foil, place in the oven and bake for 25-30 minutes, until the peppers are soft and completely cooked. 

Source: Heather Isely