Are you looking for a Mediterranean keto recipe? In the world of low-carb culinary delights, few dishes match the savory satisfaction of Mediterranean Stuffed Capsicums. Bursting with vibrant flavors and wholesome ingredients, this keto-friendly recipe is a delightful fusion of Mediterranean and ketogenic principles. Packed with nutrient-rich vegetables, aromatic herbs, and wholesome fats, these stuffed capsicums promise to tantalise your taste buds while keeping your carb count in check. Let’s dive in!
Ingredients
- 4 large capsicums, any color
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 200g lamb or beef mince
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cauliflower rice
- 1/4 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
Instructions
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Preheat Oven: Preheat your oven to 180°C. Prepare a baking dish by lightly greasing it with olive oil.
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Prepare Capsicums: Slice the tops off the capsicums and remove the seeds and membranes from the inside. Place the hollowed capsicums in the prepared baking dish, standing upright.
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Saute Aromatics: In a frying pan over medium heat, warm the olive oil. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 3-4 minutes.
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Cook Meat: Add the minced lamb or beef to the frying pan, breaking it apart with a spoon. Cook until browned and no longer pink, about 5-6 minutes.
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Season: Season the meat mixture with dried oregano, salt, and pepper, adjusting the seasoning to your taste.
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Add Cauliflower Rice: Stir in the cauliflower rice and cherry tomatoes, cooking for an additional 2-3 minutes until the cauliflower rice is tender and the tomatoes are slightly softened.
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Incorporate Cheese: Remove the skillet from the heat and stir in the crumbled feta cheese, allowing it to melt slightly into the filling mixture.
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Fill Capsicums: Spoon the filling mixture evenly into the hollowed capsicums, pressing down gently to pack the filling.
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Bake: Replace the capsicum tops on each stuffed capsicum, forming a “lid” for the filling. Bake in the preheated oven for 25-30 minutes, or until the capsicums are tender and slightly charred around the edges.
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Garnish and Serve: Once cooked, remove the stuffed capsicums from the oven and garnish with freshly chopped parsley for a burst of color and flavour. Serve hot, with a side salad or your favorite low-carb accompaniment.
Tips for this Mediterranean keto recipe
- Feel free to customise the filling with your favorite Mediterranean-inspired ingredients such as olives, artichokes, or sun-dried tomatoes.
- Leftover stuffed capsicums can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
- Experiment with different herbs and spices to tailor the flavour profile to your liking.
Enjoy the delightful fusion of Mediterranean flavours and ketogenic goodness with every savoury bite of these stuffed capsicums. Bon appétit!
Check out my other blog posts here for more Australian keto recipes.
The ketogenic diet, renowned for its low-carb approach, provides a multitude of health benefits. This diet facilitates weight loss and also contributes to enhancing your overall health as you age. If you’re contemplating a keto lifestyle, I encourage you to explore my website. You’ll find comprehensive details about my Easy Keto program, available across Australia.
