Fajita Stuffed Baby Peppers

I normally go food shopping looking for ingredients, but sometimes the opposite happens. An ingredient that I didn’t even think of just asks* to be taken home. I found the cutest package of organic mini colored sweet peppers at the grocery store across the street. The baby peppers were looking at me like puppies through a pet shop window.

A mini bell pepper stuffed with fajita meat.

*(I do talk to food occasionally and I don’t consider it a major psychiatric issue – compared to others I might or not have – so don’t worry for me)

The practical me thought, why would I pay more for small peppers when I can buy the big ones for half the price. The blogger me thought, to make them beautiful and take pictures! So, I present you with a great, gorgeous ketofied way of serving fajitas: they can still be eaten by hand, as nature intended, but we won’t be needing tortillas for that. We’ll use the mini bell peppers instead!

Fajitas: the most keto-friendly Mexican food

Fajitas are the best bet keto option if you are eating out in a Mexican restaurant: just ask the waiter to hold on the tortillas. You won’t miss a thing, the tortillas are really optional. Their are justthe vehicle for the fajita, as nachos are the vehicle for salsa or cheese sauce.

I understand that food that is transported to your mouth via hand is much more fun to eat than via fork, so yes, this is where the lack of tortillas might be a let down. To reclaim on the fun lost, maybe ask for extra dips on the side instead? Fajitas are generally served with an assortment of delicious low-carb side options: guacamole, pico de galo, sour cream, and queso (cheese!)

Keto fajita stuffed mini bell peppers inside a white ramekin.

Bell peppers and onions: are these fajitas keto?

Bell peppers, although also called sweet peppers, are a low-carb vegetable. The macros in red bell peppers are decent enough: 100 grams contain 0.3 grams of fat, 6 grams total carbs, 3.9 grams of net carbs, and 1 gram of protein. And only 31 calories!

Onions, the other classic fajita ingredient, are a little higher in carbs, at 9 total carbs and 7.3 net carbs per 100 grams, but they are healthy and delicious and can still be part of your keto diet if eaten in moderation. For comparison, cauliflower, a keto favorite, has 5 total carbs and 3 net carbs per 100 grams. But consider the quantity that’s usually eaten of each: you probably eat more than double the weight in cauliflower than you do of onion. This makes the amount of carbs in them even. See, macros are all about portion sizing 😎

Solving the tortilla conundrum

If I had bought the big sweet peppers, I’d make some sizzling fajitas. They are so simple to do: just grill a thick skirt steak, and serve up sliced with stir-fried strips of onions and bell peppers in all colors. And the dips of your choice. But still, no tortillas. How to take the fajitas into your mouth in a fun way? Use a keto vehicle.

A mini sweet bell pepper stuffed with Mexican fajita.
A keto hand held fajita! – No tortillas necessary

Enter the photogenic, colorful baby peppers. I wanted to showcase their cuteness. This led me to re-invent fajitas: instead of slicing up the bell peppers and adding to the fajita, I decided to keep them whole and stuff them. Now, the mini peppers are the perfect keto vehicle for fajita! Who needs tortillas? This is the perfect solution for your keto food transportation situation.

It’s easy to make. It’s a great party food. And it goes down very well with a cold beer. You just need to get some low-carb beer 🍺

How to make the keto fajita stuffed mini peppers

A step by step gallery of how to make keto fajita stuffed mini bell peppers.

Clean up the meat and cut into very small cubes. We need to stuff the baby peppers with it, so the smaller the better. Sprinkle the salt and spices. (1)

Heat up about 2 tablespoons of olive oil or lard in a frying pan. Dump all the meat at once, on high heat. Stir the meat around so it will cook evenly. When the meat is browned, add the onions (2), and fry until the onions get soft. A couple of minutes should be enough.

Turn off the heat, and while you wait for the meat to cool off a little, prepare the baby peppers for stuffing (3). Very carefully, with a small sharp knife, clean out the baby peppers: cut out the tops, then insert the knife inside and remove the ribs and seeds. The more space you make inside, the more meat you can stuff.

When the meat is cool enough, using a teaspoon, start stuffing the peppers. Hold them inside your hand, and don’t be afraid of pushing down on the meat with the spoon: you are holding them tight, so they will not burst.

Arrange the peppers standing on a greased muffin tray, and take it to the oven at 200 °C (392 °F) for approximately 10-15 minutes, fan on. Baby peppers roast fast – compared with their full sized counterparts. You can tell they are done when the skin gets wrinkly and with slightly charred areas (4).

To serve them standing, you can use ramekins. Or arrange them side by side on a platter. Garnish with chopped cilantro.

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Low-Carb Fajita Stuffed Baby Peppers

A mini sweet bell pepper stuffed with Mexican fajita.

Make an easy keto friendlier version of Mexican fajitas: using mini peppers instead of tortillas, you get the perfect low-carb party food. Delicious, fun to eat, and gorgeous to serve!

Ingredients

  • 6 baby bell peppers in assorted colors
  • 500 grams skirt or flank steak
  • 2 tablespoons olive oil or lard, for frying
  • 1 small onion, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground smoked chipotle
  • 1 teaspoon ground smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons freshly ground black pepper – about 8 turns on a grinder
  • Cilantro to garnish

Instructions

  1. Clean up the meat and cut into very small cubes. We need to stuff the baby peppers with it, so the smaller the better. Sprinkle the salt and spices.
  2. Heat up about 2 tablespoons of olive oil or lard in a frying pan. Dump all the meat at once, on high heat. Stir the meat around so it will cook evenly.
  3. When the meat is browned, add the onions, and fry all up until the onions get soft. A couple of minutes should be enough.
  4. Turn off the heat, and while you wait for the meat to cool off a little, prepare the baby peppers for stuffing.
  5. Very carefully, with a small sharp knife, clean out the baby peppers: cut out the tops, then insert the knife inside and remove the ribs and seeds. The more space you make inside, the more meat you can stuff.
  6. When the meat is cool enough, using a teaspoon, start stuffing the peppers. Hold them inside your hand, and don’t be afraid of pushing down on the meat with the spoon: you are holding them tight, so they will not burst.
  7. Arrange the peppers standing on a greased muffin tray, and take it to the oven at 200 °C (392 °F) for approximately 10-15 minutes, fan on. Baby peppers roast fast – compared with their full sized counterparts. You can tell they are done when the skin gets wrinkly and with slightly charred areas.

Notes

The amount of meat needed varies with the size of your peppers. Increase the recipe for bigger peppers.

You can cover the open pepper tops with grated cheddar or Monterey Jack cheese before taking them to the oven.

You can omit the onion if you need a lower net carb count.

Optional wonderful low-carb accompaniments: sour cream, guacamole and pico de galo.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 8.7gSaturated Fat: 3.3gTrans Fat: 0gCholesterol: 68mgSodium: 227mgCarbohydrates: 6.5gNet Carbohydrates: 4.6gFiber: 2gSugar: 4gProtein: 20.2g

Nutrition information is provided as a guideline only. Different brands of ingredients may have different nutrition facts. If tracking macros, remake the calculations using the nutrition facts from the labels of the ingredients you selected. Net carbs calculated exclude carbs from insoluble fiber and the sugar alcohol erythritol.

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6 thoughts on “Fajita Stuffed Baby Peppers”

  1. I LOVE stuffed peppers. There is so much flavor in these that they’re the perfect stand alone meal! Thanks for sharing such a wholesome and simple recipe 😀

  2. Always love a great recipe for stuffed peppers and this was no exception! Even my picky eaters loved this! Going to make this again later this week!

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