Keto Ranch Beef Stuffed Peppers Recipe

DIRECTIONS

1. Heat oven to 400°F. 
2. Slice each bell pepper in half. Keeping the stem intact so that the half pepper will not leak filling, cut out the seeds and ribs. Place cut side down in a 9-inch by 14-inch baking dish, add ½ cup water, cover with foil and place in the oven for 10 minutes. Remove foil, drain the liquid from the baking dish, turn peppers cut side up and set aside until needed. Reduce oven to 350°F.
3. In a large skillet over medium heat, melt the butter. Sautee onion until becoming translucent, about 3 minutes. Add ground beef, season with salt and pepper, and cook breaking up and stirring until browned, 6 minutes. 
4. Place the skillet with meat back over medium heat and add the cauliflower rice, 68 g minced pepperoncini (about 10 whole pepperoncini with the stems removed), and 1 tablespoon liquid from the jar of pepperoncini. Sauté until the cauliflower rice is cooked and most of the liquid has evaporated. Remove from heat and stir in crushed Atkins Ranch Protein Chips, and diced cheese.
5. Fill each bell pepper half evenly with the beef filling, about a rounded ½ cup (~ 80g) in each. Cover the pan with foil and bake at 350°F for 20 minutes. Remove foil and bake another 15 minutes, until peppers reach desired tenderness. Slice the remaining pepperoncini peppers and use as garnish along with chopped parsley. Serve while warm. One filled bell pepper half is one serving.