Carl’s Keto Stuffed Peppiz
When I was a kid, my grandmother and my parents used to make baked stuffed peppers. Of course, living so close to Rhode Island, my brother and I called them peppiz. Sometimes my father would clean out the guddiz and wash the stawm windiz, too. OK, my dad didn’t talk like that, but lots of people around town did. Of course, the stuffed peppers we ate were mostly hamburger meat inside with some breadcrumbs, maybe onions and seasoning. These peppiz are much richer, and it’s all about the stuffing. Oh yeah… BACON!
Servings Prep Time
6servings 30minutes
Cook Time
25minutes
Servings Prep Time
6servings 30minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat oven to 350F (176C).
  2. Cut the peppers in half and clean out the seeds and pith.
  3. Thoroughly rinse the Konjac rice in water and dry completely (Konjac rice is in upper right of photo).
  4. Heat butter or ghee in a skillet over medium heat.
  5. Saute’ onions, mushrooms, Konjac rice, and garlic for 3 minutes.
  6. Add the ground meat and Konjac rice.
  7. Continue to saute’ until all the meat is brown and the onions have begun to carmelize, about 5-6 minutes.
  8. Transfer to a bowl. Add bacon and crushed pork rinds. Mix thoroughly.
  9. After a minute or so, add the grated Romano cheese and mix thoroughly.
  10. Stuff each pepper so that the stuffing fills every corner of the pepper, and overflows the top.
  11. Arrange the peppers in a baking pan.
  12. Add the Mozzarella cheese to the top. Don’t sprinkle it. Rather, place it on top and push it in with your hands so it sticks.
  13. Bake at 350 for 20-25 minutes. At 20 minutes, cheese will be melted and the pepper will still have some snap. After 25 minutes the cheese will be brown and the pepper will be cooked through. Serve and enjoy!