Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 4 large bell peppers (any color)
  • 1 lb (450g) ground venison
  • 1 cup cauliflower rice (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar or mozzarella)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  2. Prepare the Filling: In a skillet over medium heat, add the ground venison, onion, and garlic. Cook until the meat is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat if necessary.
  3. Mix in Other Ingredients: Add the cauliflower rice, diced tomatoes, Italian seasoning, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for another 5 minutes until heated through.
  4. Stuff the Peppers: Spoon the venison mixture evenly into the prepared bell peppers. Top each stuffed pepper with shredded cheese.
  5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  6. Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.

Nutritional Information (per serving)

  • Calories: 320 kcal
  • Protein: 28g
  • Fat: 18g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Net Carbs: 6g

These Keto Venison Stuffed Bell Peppers are a nutritious and satisfying meal, packed with flavor and low in carbs, making them perfect for anyone following a ketogenic diet. Enjoy this hearty dish as a delightful dinner option!