Spinach Meat Stuffed Peppers Carb Free
Savor the hearty goodness of these Spinach Meat Stuffed Peppers, a carb-free delight perfect for low-carb and keto lifestyles! Tender bell peppers are filled with a savory blend of ground beef (or turkey), fresh spinach, garlic, and Italian seasoning, then topped with a melty layer of mozzarella and Parmesan cheese. This easy, protein-packed recipe is baked to perfection, ensuring every bite is rich with flavor and satisfying texture. Ready in under an hour, these stuffed peppers are ideal for a wholesome weeknight dinner or a crowd-pleasing meal prep option. Pair with a crisp side salad or enjoy on their own for a delicious, carb-conscious twist on a classic comfort food!
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 pound Ground beef (or ground turkey)
- 2 cups Fresh spinach
- 3 cloves Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spatula, about 5-7 minutes. Drain any excess fat if needed.
Stir in the fresh spinach, Italian seasoning, paprika, salt, and black pepper. Cook until the spinach is wilted, about 2 minutes.
Remove the skillet from the heat and mix in 1/2 cup of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese. Stir until cheese is melted and well combined.
Place the hollowed-out bell peppers upright in a baking dish. Spoon the meat and spinach mixture evenly into each pepper, filling them all the way to the top.
Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 33.8 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1509 mg | 116% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2919 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
