Low Carb Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large Egg, fresh, whole, raw 5 dash Pepper, black 5 dash Salt 0.50 cup, chopped Onions, raw 5 tbsp Extra Virgin Olive Oil 1.25 cup Tomato Sauce, Hunts Sauce 18 oz Meat- Hamburg Hannaford 80% LN, 4 Oz (280C) 0.75 cup Hunt's Diced Tomatoes 5 cup cauliflour rice 1 serving Joseph's Flax, Oat Bran Whole Wheat Pita Bread 14 serving Bel Gioioso Shaved Asiago 4 serving 1 Med. Green Bell Pepper
Cut 4 Medium peppers in half, clean out seeds, wash peppers and dry.
Cut up Pita bread into small pieces, put 1 tbls Olive oil, salt and pepper and cook until crispy, then crush pieces.
Start to sautee onions in 1 tbls Extra Virgin Olive Oil, Add hamburg and cook both until cooked.
Microwave cauliflower rice until soft
Put cauliflower rice in bowl, let it cool and add hamburg, cheese, diced tomatoes, Pita pieces, salt, pepper, and 1 egg, mix contents together.
Line casserole dish with tin foil
Put 1 tbls Olive oil on tin foil and spread, also take 4 tbsp of tomato sauce and cover bottom of tin foil.
Stuff peppers, top with diced tomatoes, and cheese. Take olive oil and spread a tbs on 2 peppers at a time.
Cover bottom of pan with remainder of sauce, add some water if necessary. Pan should be filled almost to the top with sauce mixed with water.
Cook on 350 degrees for about 1.5 hours or until you can stick a fork thru the peppers.
Serving Size: Makes Stuffed Peppers
Cut up Pita bread into small pieces, put 1 tbls Olive oil, salt and pepper and cook until crispy, then crush pieces.
Start to sautee onions in 1 tbls Extra Virgin Olive Oil, Add hamburg and cook both until cooked.
Microwave cauliflower rice until soft
Put cauliflower rice in bowl, let it cool and add hamburg, cheese, diced tomatoes, Pita pieces, salt, pepper, and 1 egg, mix contents together.
Line casserole dish with tin foil
Put 1 tbls Olive oil on tin foil and spread, also take 4 tbsp of tomato sauce and cover bottom of tin foil.
Stuff peppers, top with diced tomatoes, and cheese. Take olive oil and spread a tbs on 2 peppers at a time.
Cover bottom of pan with remainder of sauce, add some water if necessary. Pan should be filled almost to the top with sauce mixed with water.
Cook on 350 degrees for about 1.5 hours or until you can stick a fork thru the peppers.
Serving Size: Makes Stuffed Peppers
Nutritional Info Amount Per Serving
- Calories: 333.6
- Total Fat: 24.7 g
- Cholesterol: 77.0 mg
- Sodium: 495.2 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.7 g
- Protein: 17.2 g