Low Carb Stuffed Peppers
Low Carb Stuffed Peppers
Stuffed peppers are usually made with Bell peppers, which makes sense – they are readily available, and they stand up in a baking dish. However, I’ve made them with pablano peppers (sometimes called pasilla peppers where I live, but apparently incorrectly) just by splitting them lengthwise and making two filled peppers out of each one. It’s nice for a change to have stuffed peppers that are a little spicier.
You can use any color of Bell peppers to make this recipe – its fun to have a mixture of two or three colors. You can also use whatever spice mixture strikes your fancy, from Middle Eastern to Asian. It’s fun to change it up.
6 Bell peppers, any color, medium or large*
1 1/2 pounds ground beef
1/2 cup chopped onion
1 8-oz can of tomato sauce or 4 tablespoons tomato paste
3 cloves garlic, minced
2 teaspoons chili powder (or, really, any spices you like)
1/3 cup Mozzarella cheese
Preheat the oven to 350 degrees F.
- Prepare the peppers – Slice off the top of the peppers and remove the ribs and seeds. Either microwave them on a plate or baking dish (whatever fits in the microwave oven) covered with plastic wrap for 4 minutes, or blanch them in boiling water for 3 minutes.
- Cook the beef mixture – heat a large skillet, and cook the beef, onions, garlic, and spices. If you are using tomato paste, include that as well.
If you are using the tomato sauce, pour about 2/3 of the can in, and save the rest for a topping. Cook until the beef is cooked through and the onions are soft. If it gets too dry you can add a little water.
- Loosely fill the peppers with the beef mixture, and sit upright in a baking dish. If you are using tomato sauce, spoon some of the leftover sauce on top of each pepper. Add about a tablespoon of cheese on each one. Bake for half an hour in the oven, or 12 minutes in the microwave, turning half-way through the cooking.
Nutritional Information: Each of 6 servings has 8 grams effective carbohydrate plus 4 grams fiber (12 grams total carbohydrate), 32 grams protein, and 379 calories.
*I used large Bell peppers for computing the nutritional information, because the USDA defines a large as about 4 inches long and 3 inches across, which I think most people call a medium. We are taking the top off, though.
Health and Wellness Associates
Posted on July 1, 2016, in Foods, Uncategorized and tagged health, health and wellness, health benefits, healthy eating, healthy foods, healthy recipes, nutrition, recipe, stuffed peppers, wellness. Bookmark the permalink. Leave a comment.