Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Cover

Japanese Meat Sauce Stuffed Bell Peppers


Today I’m sharing this low carb Japanese meat sauce stuffed bell peppers dish!

Every now then, I sit down and brainstorm different low-carb/keto recipe ideas and occasionally I will come up with something that sounds good in theory, but can either turn out total genius or total disaster. 

Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Pin 1.5

This recipe came about because I absolutely love Japanese meat sauce spaghetti, as well as bell peppers, so I thought perhaps combining them could possibly be a great idea. 

And I’m very happy to report, the idea turned out very well!

For those of you unfamiliar with the difference between Japanese and western meat sauce, Japanese meat sauce has a slightly sweet umami flavor where as western and Italian meat sauces are more tangy and savory. 

Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Pic 3

Traditionally, Japanese meat sauce is eaten with spaghetti but since we are eating low carb, I think bell peppers is a great alternative to enjoy this delicious meat sauce. 

Growing up in an Asian household, I was much more accustomed to Japanese style meat sauces and that led me to this recipe, which didn’t turn out to be a disaster! 

Instead, it turned out so delicious everyone in my family wanted seconds. 

So next time you have some bell peppers laying around that you don’t know what to with, stuff them with some Japanese meat sauce and give this recipe a try!

Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Pic

For this one, the only special ingredient you will need is Swerve/Monkfruit, which can be picked up on Amazon or a local supermarket.

Now, let’s get cooking!

Prepping Time 5M

Cooking Time 40M

Total Time 45M

Net Carb/Bell Pepper ~7g

Servings 4-6

Ingredients

  • 4-6 Bell Peppers
  • 2 tbsp Olive Oil
  • 1 lb Ground Beef
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 Whole Yellow/Brown Onion
  • 1 Cup Common/White Mushrooms
  • 1 tbsp Tomato Paste
  • 14.5 oz Diced Tomatoes (1 can)
  • 2 tbsp Swerve/Monkfruit
  • 1/2 Cup Shredded Gruyere

Japanese Meat Sauce Stuffed Bell PeppersJapanese Meat Sauce Stuffed Bell PeppersJapanese Meat Sauce Stuffed Bell Peppers

Directions

1) Gather all the ingredients.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (37)

2) Preheat oven to 400 F.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (4)

3) Cut the tops off the bell peppers.  The easiest way to do this is to cut around the stem about a half inch from the top of the bell pepper.  When you’ve cut the entire way around, gently pull the stem and the top should come off in one piece.  Scoop out the seeds and fibers with a spoon.

atsauce Stuffed Bell Peppers Recipe (26)

4) Place bell peppers cut side up in a baking dish and drizzle ~ 1 tbsp of olive oil.  If they are having trouble standing up, just cut a little sliver off the bottom.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (6)

5) Next, slice mushrooms and dice onions.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (27)

6) In a large Teflon frying pan, add 1 tbsp of olive oil on medium-high heat.  Without waiting for the oil preheat, add ground beef and break apart with a wooden spoon/spatula.  Season with salt and pepper and cook for 3 minutes.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (28)

Japanese Meat Sauce Stuffed Bell Peppers

7) Add diced onions and mushrooms and cook until softened.  Approximately 3 minutes.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (30)

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (15)

8) Add in tomato paste, canned diced tomatoes and stir to combine.  Lastly, add Swerve/Monkfruit and continue to sauté until well incorporated and liquid has reduced, approximately 5 minutes.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (31)

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (32)

9) Remove pan from heat and spoon meat sauce mixture into each bell pepper and top with cheese.  Cover bell peppers with foil and bake until desired doneness of the bell peppers, ~25-30 minutes.

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (35)

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (36)

10) Then uncover and bake until cheese is melted and bubbly.  Approximately 5 minutes.  Enjoy hot!

Low Carb Japanese Meatsauce Stuffed Bell Peppers Recipe (25)

Hope you enjoy your low-carb/keto Japanese Meat Sauce Stuffed Bell Peppers! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Pin 2.5

Low Carb Japanaese Meatsauce Stuffed Bell Peppers LowCarbingAsian Cover

Japanese Meat Sauce Stuffed Bell Peppers

The BEST Asian Low-Carb/Keto recipe for Japanese Meat Sauce Stuffed Bell Peppers. Enjoy this delicious fusion at only ~7g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Main Course
Cuisine: Asian Fusion, Japanese
Keyword: keto Japanese meat sauce, keto stuffed bell peppers, low carb Japanese meat sauce, low carb stuffed bell peppers, meat stuffed bell peppers, tomato stuffed bell peppers
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Print Recipe

Ingredients

  • 4-6 Whole Bell Peppers
  • 2 tbsp Olive Oil
  • 1 lb Ground Beef
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 Whole Yellow/Brown Onion
  • 1 Cup Common/White Mushrooms
  • 1 tbsp Tomato Paste
  • 14.5 oz Diced Tomatoes 1 can
  • 2 tbsp Swerve/Monkfruit
  • 1/2 Cup Shredded Gruyere

Instructions

  • Gather all the ingredients.
  • Preheat oven to 400 F.
  • Cut the tops off the bell peppers. The easiest way to do this is to cut around the stem about a half inch from the top of the bell pepper. When you’ve cut the entire way around, gently pull the stem and the top should come off in one piece. Scoop out the seeds and fibers with a spoon.
  • Place bell peppers cut side up in a baking dish and drizzle ~ 1 tbsp of olive oil. If they are having trouble standing up, just cut a little sliver off the bottom.
  • Next, slice mushrooms and dice onions.
  • In a large Teflon frying pan, add 1 tbsp of olive oil on medium-high heat. Without waiting for the oil preheat, add ground beef and break apart with a wooden spoon/spatula. Season with salt and pepper and cook for 3 minutes.
  • Add diced onions and mushrooms and cook until softened. Approximately 3 minutes.
  • Add in tomato paste, canned diced tomatoes and stir to combine. Lastly, add Swerve/Monkfruit and continue to sauté until well incorporated and liquid has reduced, approximately 5 minutes.
  • Remove pan from heat and spoon meat sauce mixture into each bell pepper and top with cheese. Cover bell peppers with foil and bake until desired doneness of the bell peppers, ~25-30 minutes.
  • Then uncover and bake until cheese is melted and bubbly. Approximately 5 minutes. Enjoy hot!

Video

*This page contains affiliate marketing links*


Be the First to See New Recipes!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*