Paprika Filled on Low Carb

5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 207 kcal


Spices as needed

  • 300 g Ground beef
  • 1 Jar (medium size) Colorful vegetables a. d. Can of corn, beans, peppers
  • 2 middle Sweet onions
  • 2 Pc. Garlic cloves
  • 2 Pc. Tomatoes
  • 150 g Ketchup (or more)
  • Kumin ground in a mortar
  • Salt, pepper a.d. Mill
  • Chakalaka powder
  • Chilli (cayenne pepper)
  • 1 Cup Cup of water
  • Freshly grated Parmesn cheese
  • A sAucepAn oven tight



  • Wash the vegetables, cut off the lid from the top of the pepper and remove the stem, as well as the seeds inside. Chop the remaining lid (paprika) into small cubes. Dice the onion and garlic, also the tomatoes. Open the can with the corn, beans and peppers, drain a little. Put the pan on heat. Prepare the pot. Preheat the oven to 180 °, convection, 160 °
  • Fry the minced beef all around without adding any fat, add the diced onions and garlic, turn again and again, then stir in the can with the vegetables and stir in the ketchup (or whoever has seasoned ketchup). For about 10 min. simmer gently. Then taste the way everyone would like it to be. Then put the peppers in the pot, pour some water, and fill the peppers. Sprinkle with Parmesan (whoever has freshly grated) and put in the oven for a good 30 minutes
  • A roasting layer forms at the bottom of the pot, which can be loosened with leftover vegetables or a little water. I had a small salad and loved it.


Serving: 100gCalories: 207kcalCarbohydrates: 0.1gProtein: 20.5gFat: 14g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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