Keto Hungarian Peppers w Bacon Sauerkraut

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    45 min

  • ready time

    ready time

    55 min

Keto Hungarian Peppers w Bacon Sauerkraut

What makes this dish Hungarian? Banana peppers or yellow sweet peppers are a common type of stuffed pepper you can find in this cuisine. And any Hungarian is bound to use plenty of paprika in their cooking! These peppers are served over a side of sauerkraut cooked with smoky bacon.

Jessica L.

  • Net Carbs

    3.2 g

  • Fiber

    6.8 g

  • Total Carbs

    11 g

  • Protein

    47.9 g

  • Fats

    24 g

455 cals

Keto Hungarian Peppers w Bacon Sauerkraut

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Hamburger Or Ground Beef, 90% Lean

    Hamburger Or Ground Beef, 90% Lean

    10 ounce

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ¼ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Caraway Seed

    Caraway Seed

    ¼ teaspoon

  • Mustard Powder

    Mustard Powder

    ¼ teaspoon

  • Onion Powder

    Onion Powder

    ⅛ teaspoon

  • Banana Peppers, Raw

    Banana Peppers, Raw

    8 ounce

  • Sauerkraut

    Sauerkraut

    ¾ cup

  • Paprika

    Paprika

    ¼ teaspoon

  • Apple Cider Vinegar

    Apple Cider Vinegar

    ¼ teaspoon

  • Bacon

    Bacon

    1-½ ounce

Recipe Steps

steps 7

55 min

  • Step 1

    Preheat an oven to 375 degrees. In a bowl, mix together the ground beef with the salt, pepper, paprika, caraway, mustard seed, and onion powder.
    Step 1
  • Step 2

    Prepare 4 long banana peppers by removing the top stems and seeds. Use a small spoon to stuff each banana pepper with the beef filling. Make sure to get filling as far down as possible into the ends of the peppers. Set the stuffed peppers in a glass baking dish.
    Step 2
  • Step 3

    Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. Set aside when done.
    Step 3
  • Step 4

    Make the bacon sauerkraut during the final 15 minutes of baking. In a bowl, quickly mix together the sauerkraut with the paprika and apple cider vinegar. Set this aside.
    Step 4
  • Step 5

    Chop your bacon into cubes (or just small squares if you’re using pre-sliced bacon). Cook the bacon in a wide pan over medium heat until its crispy and cooked through. A lot of fat should be released in the pan.
    Step 5
  • Step 6

    Stir the sauerkraut into the bacon fat. Turn the heat higher and continually toss and cook the sauerkraut until it’s golden brown and a little crispy - about 5-7 minutes.
    Step 6
  • Step 7

    To serve, each plate gets about ½ c bacon sauerkraut with 2 stuffed peppers. Extra parsley and paprika make good garnished here!
    Step 7

Comments 1

  • Debbie

    Debbie 3 years ago

    This was absolutely delicious, will surely be in our rotation. Hubby raved about this meal, thanx for the recipe.