Main courses
Low-Carb Stuffed Peppers with Beef and Cheese
1. Heat the oven to 200 °C. Halve and trim 640 g edible red peppers. 2. Brown 500 g 17%-fat beef mince and 70 g onion in all 13.5 g olive oil. Add 150 g crushed tomatoes, 16 g tomato paste, 2 g dried oregano, 1 g black pepper and salt. Simmer for 5 min. 3. Fill the peppers with all filling and top with 150 g semi-hard grated cheese. Bake for 25–30 min until the pepper is soft and the meat cooked through. Divide everything into four portions; separate salad is excluded.
Servings in this printout: 4
Ingredients
- 640 g red pepper
- 500 g beef mince, 17% fat
- 70 g peeled onion
- 150 g crushed tomatoes
- 16 g tomato paste
- 2 g dried oregano
- 1 g ground black pepper
- 150 g grated semi-hard cheese
- 13.5 g olive oil
- salt to taste
Method
- Heat the oven to 200 °C. Halve and trim 640 g edible red peppers.
- Brown 500 g 17%-fat beef mince and 70 g onion in all 13.5 g olive oil. Add 150 g crushed tomatoes, 16 g tomato paste, 2 g dried oregano, 1 g black pepper and salt. Simmer for 5 min.
- Fill the peppers with all filling and top with 150 g semi-hard grated cheese. Bake for 25–30 min until the pepper is soft and the meat cooked through. Divide everything into four portions; separate salad is excluded.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 9.65 g
- Total carbohydrates (incl. fibre and polyols)
- 13.09 g
- Protein
- 36.4 g
- Fat
- 35.8 g
- Modeled GL estimate
- about 4 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- red pepper · Value used in the model
- peeled onion · Value used in the model
- crushed tomatoes · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.5 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- red pepper ·
op142-vegetable-imputation40 · op142-fineli-386 - peeled onion ·
op142-vegetable-imputation40 · op142-fineli-335 - crushed tomatoes ·
op142-vegetable-imputation40 · op142-fineli-398
Carbohydrate data sources
- PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- JAUHELIHA, NAUDAN, RASVAA 17 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTIMURSKA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTISOSE, TOMAATTIPYREE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OREGANO, KUIVATTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- JUUSTO, PUOLIKOVA JUUSTO, RASVAA 25-35 %, LAPPI/SMÅLAND/BILLINGE/RUSTHOLLI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- OLIIVIÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
Weigh the edible ingredients listed above. All listed food, sauce and cooking fat belong to the servings; separate side dishes are excluded. Nutrition values are indicative ingredient-based estimates.