Name: Keto Stuffed Peppers (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 large Bell peppers (any color); 1 lb Ground beef (80/20); 2 cups Cauliflower rice (fresh or frozen); 1/2 cup Onion, finely chopped; 2 cloves Garlic, minced; 1/4 cup Unsweetened almond milk; 1 tsp Dried oregano; 1 tsp Dried basil; 1/2 tsp Salt; 1/4 tsp Black pepper; 15 oz can Diced tomatoes, no salt added; 1/4 cup Tomato paste, no sugar added; 1 tbsp Worcestershire sauce; 1/2 cup Shredded cheddar cheese

Recipe tier

2 large Bell peppers
1 count Duck breasts
½ lb Assorted wild mushrooms
⅛ cup Shallots
1 cloves Garlic
1 tbsp Brandy or Cognac
¼ cup Truffle-infused cauliflower puree
1 tbsp Fresh chives
½ tbsp Fresh thyme leaves
½ cup Beef demi-glace
½ tbsp Butter
to taste Salt
to taste Pepper
as desired Microgreens

Equipment

Baking dish
Large skillet
Small bowl
Foil

Instructions

🎙️ Cook with voice coach

1. Roast peppers: Halve bell peppers, remove seeds, and roast at 400°F (200°C) for 20-25 minutes until tender-crisp. Cool.
2. Sear duck: Score duck skin, season, and sear skin-side down in a cold skillet over medium-high heat for 8-10 minutes until crispy. Flip, sear flesh for 2-3 minutes for medium-rare. Rest 10 minutes, then finely dice.
3. Sauté aromatics & mushrooms: In the same skillet with rendered duck fat, sauté minced shallots and garlic until fragrant. Add diced wild mushrooms and cook until browned, 8-10 minutes. Deglaze with brandy/cognac, reducing until alcohol evaporates.
4. Prepare filling: Combine diced duck, sautéed mushrooms, truffle-infused cauliflower puree, chopped chives, and thyme in a bowl. Season with salt and pepper.
5. Stuff peppers: Fill roasted bell peppers with the duck and mushroom mixture.
6. Make demi-glace sauce: Melt butter in a small saucepan, add beef demi-glace, and whisk over medium heat until warmed and slightly thickened. Season.
7. Bake: Arrange stuffed peppers in a baking dish, pour demi-glace around them. Cover loosely with foil and bake at 350°F (175°C) for 20-25 minutes, until heated through.
8. Serve: Garnish with microgreens, if desired, and serve immediately.