Stuffed vegetables and leaf rolls
A rice-free filling of ground beef, kashar cheese, and spices is stuffed into leftover bell peppers and baked for a keto-friendly variation on stuffed peppers. This recipe can be made in a large batch for a crowd or packed in a lunchbox.
Cut the tops off the bell peppers and remove the seeds.
Mix the ground beef with the chopped onion, tomato, and mint. Add half of the kashar cheese.
Fill the peppers with the mixture and sprinkle the remaining cheese on top.
Bake the peppers in a preheated 190°C / 375°F oven for 45 minutes.
Do not pack the filling too tightly into the peppers; it will expand a little as it cooks. Contains dairy (kashar cheese).
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