Low-Carb Stuffed Peppers
Many people complain to me that the major problem with dropping carbs while dieting is that the meals get BORING. That's completely foreign to me, as I have a million recipes that have me rarely missing carbs. And most of them are very easy. I am far from being a chef. So if I can make a meal, I guarantee that most of you can, too.
Here is yet another delicious low-carb meal that will have you forgetting all about carbs: Low-carb stuffed peppers. They're quick, easy, delicious, and can help build lean muscle while you're dropping body fat.
4 Bell peppers (cleaned of seeds and tops removed; I prefer orange, red and yellow ones, but green ones are great, too)
1 Pound lean ground beef (or ground turkey or chicken)
1 Cup reduced-fat shredded cheese (mozzarella, cheddar or a blend)
1/2 Onion (chopped)
14-16 oz. Can diced tomatoes
4 Garlic cloves (sliced or diced)
1 Cup marinara sauce
1 Tbsp olive oil
Seasoning (I prefer a bit of Italian seasoning)
Salt and pepper to taste
Preheat oven to 375 degrees F. Saute onion and garlic in olive oil. Brown meat in a large pan. Cut the tops off the peppers and remove seeds. Dice the tops of the peppers and add to onion and garlic. Open tomatoes and drain the water from the can into the baking dish you will place the stuffed peppers in to cook. Add tomatoes, 1/2 cup marinara sauce and the sauteed onions, garlic and peppers to the browned meat. Add seasoning, salt and pepper and mix well while heating over low-medium heat for 5-10 minutes.
Remove meat mixture from heat and stir in 1/2 cup of shredded cheese. Fill the peppers with the meat mixture. Place stuffed peppers in the baking dish with the bottom of the peppers in the water from the can of tomatoes. Top the peppers with a generous amount of sauce. Mound the remaining shredded cheese on the peppers. Place peppers in oven for 15-20 minutes or until cheese is golden brown. Makes 4 stuffed peppers
Protein: 32 g
Carbs: 15 g
Fat: 18 g
*Per stuffed pepper (with extra lean ground beef)