# Ground Beef Stuffed Bell Pepper

> A hearty, low-carb dinner featuring seasoned ground beef and cheese stuffed into a tender bell pepper. Perfect for keto meal prep.

**Prep time:** 10 mins
**Cook time:** 20-25 mins
**Total time:** 30-35 mins
**Servings:** 1
**Calories:** ~500 cals/serving
**Net carbs:** 4g net carbs/serving

---

## About The Recipe

This classic stuffed bell pepper is reimagined for a keto lifestyle. Packed with seasoned ground beef, melted cheese, and topped with butter, it's a complete meal in one beautiful pepper. The macro balance makes it perfect for low-carb, high-fat meal plans.

---

## Ingredients

- 1/2 large bell pepper (any color - about 3g carbs)
- 4 oz ground beef (0g carbs, 22g protein, 16g fat)
- 1 oz cream cheese (1g carbs, 2g protein, 10g fat)
- 1 oz cheddar cheese (0g carbs, 7g protein, 9g fat)
- 1 tablespoon butter (0g carbs, 0g protein, 11g fat)
- Salt and pepper to taste

---

## Shopping List

### Produce
- [ ] 1 large bell pepper (you'll use half)

### Meat
- [ ] 4 oz ground beef (preferably 80/20 for higher fat content)

### Dairy
- [ ] 1 oz cream cheese (about 2 tablespoons)
- [ ] 1 oz cheddar cheese (shredded or cubed)
- [ ] 1 tablespoon butter

### Spices
- [ ] Salt (to taste)
- [ ] Black pepper (to taste)

---

## Instructions

1. **Preheat oven to 375°F (190°C).**

2. **Cook ground beef.** In a pan, cook the 4 oz of ground beef until completely browned. Season with salt and pepper to taste. Drain excess fat if desired (though keeping some adds to the fat macros for keto).

3. **Mix in cream cheese.** While the beef is still hot, stir in 1 oz of cream cheese until it's melted and well incorporated into the beef mixture.

4. **Stuff the bell pepper.** Cut the bell pepper in half lengthwise and remove seeds and membranes. Fill the pepper half generously with the beef and cream cheese mixture.

5. **Top with cheddar cheese.** Place the cheddar cheese on top of the stuffed pepper mixture.

6. **Bake.** Place the stuffed pepper on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the pepper is tender and the cheese is melted and bubbly.

7. **Serve.** Remove from oven and top with 1 tablespoon of melted butter drizzled over the top. Serve hot.

---

## Nutrition Information

**Per Serving (entire recipe):**
- Calories: ~500 cals
- Net Carbs: 4g
- Protein: 32g
- Fat: 46g

**Macro Breakdown:**
- Bell pepper (1/2): 3g carbs, 1g protein, 0g fat
- Ground beef (4 oz): 0g carbs, 22g protein, 16g fat
- Cream cheese (1 oz): 1g carbs, 2g protein, 10g fat
- Cheddar cheese (1 oz): 0g carbs, 7g protein, 9g fat
- Butter (1 tbsp): 0g carbs, 0g protein, 11g fat

**Total:** 4g carbs, 32g protein, 46g fat

---

## Notes

- Red, yellow, or orange peppers are slightly sweeter than green peppers
- Can be made ahead and reheated - great for meal prep
- For extra flavor, add garlic powder, onion powder, or taco seasoning to the beef
- If you prefer a softer pepper, blanch it in boiling water for 3-4 minutes before stuffing
- This recipe hits the perfect keto macros with high fat and moderate protein
- Can double or triple the recipe for meal prep throughout the week
- Leftovers store well in the fridge for up to 4 days