About
These keto stuffed onions are packed with spicy beef and sweet red bell pepper and baked until tender and golden.
These make a great main to cauliflower rice or a cooling avocado salad.
Ingredients
- 9 ounce hamburger or ground beef, 90% lean
- 2 1 onion large white onion
- 2 tablespoon olive oil
- 2 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon red pepper (cayenne), ground
- 1 teaspoon oregano, dried
- ½ teaspoon garlic powder
- ¼ teaspoon salt, sea salt
- ¼ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ⅛ teaspoon black pepper
Instructions
- Peel the outer skin from the onions and slice off the very tops and bottoms. Carefully slice a thin segment from each onion, just enough to be able to easily peel the individual layers.
- Add the peeled onions to a large pan of boiling water and simmer for 10-12 minutes until tender.
- Preheat the oven to 400 degrees Fahrenheit.
- Drain the onions and set aside to cool. Whilst the onions are cooling, very finely dice the bell pepper and add to a mixing bowl along with the beef, dried herbs and spices, salt and pepper. Mix well to combine.
- Once the onions are cool, carefully peel away three layers from each. Retain the remaining onion if desired for another meal.
- Divide the spicy beef mixture into 6 even meatballs and arrange in the center of each of the onion strips.
- Roll the onion tightly around each meatball, securing the filling inside.
- Arrange the stuffed onions seam side down across a shallow oven tray and drizzle with the olive oil. Transfer to the oven to roast for 28-30 minutes, spooning over the cooking juices halfway through. The beef should be completely cooked through and the onion golden and tender.
Nutrition Facts
- Servings: 3
- Calories: 282.8kcal/1127.3kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 4.7g (per serving)
- Protein: 24.0g (per serving)
