No Tortilla Keto Taco Cups
This recipe is designed to teach everyone how to make quick and easy keto no tortilla taco cups
Servings 6 taco cups
Calories 228kcal
Ingredients
- 300 grams cooked shredded meat of choice (2 cups)
- 25 grams onion finely chopped (1/2 cup) more or less depending on taste
- salt and pepper to taste
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp garlic powder
- 15 oz can black soy beans, drained and rinsed can also use other small vegetable or bean substitute
- 500 grams salsa (2 cups)
- 200 grams shredded cheese, divided (2 cups) more or less according to taste
- 500 grams cooked rice substitute of choice (2 cups)
- 3 large red bell peppers
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Cut bell peppers in half lengthwise and spoon out the seeds and core to create 6 bell pepper cups
- In a large bowl combine cooked meat, onion, salt, pepper, chili powder, ground cumin, paprika, and beans or bean substitute. Stir to fully combine all ingredients
- Add onion powder, garlic powder, salsa, up to 100 grams (1 cup) of shredded cheese, and cooked rice substitute. Stir to fully combine all ingredients
- Place bell pepper cups onto lined baking sheet. Divide meat mixture equally among the bell pepper cups until all are filled.
- Bake at 375 degrees for 15 minutes or until heated through. Sprinkle the remaining shredded cheese over the tops of the heated pepper cups and bake 5 more minutes or until the cheese is melted.
Notes
This recipe yields 6 filled pepper cup "tacos" 1 serving equals 1 filled "taco"
1 serving contains about 10 grams of net carbs
Nutrition
Serving: 1taco cup | Calories: 228kcal | Carbohydrates: 10.3g | Protein: 26.4g | Fat: 7.1g