Stuffed peppers - no starch version
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 583.7
- Total Fat: 39.7 g
- Cholesterol: 130.6 mg
- Sodium: 1,120.4 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 3.5 g
- Protein: 38.5 g
View full nutritional breakdown of Stuffed peppers - no starch version calories by ingredient
Introduction
These peppers are made with no rice or bread, specifically for those on a lower carb diet. These peppers are made with no rice or bread, specifically for those on a lower carb diet.Number of Servings: 4
Ingredients
-
2 large bell peppers, cleaned and halved
1 lb Ground beef
1 tbsp Olive Oil
1 cup chopped Onions
1 14.5 oz can diced tomatoes
4 oz fresh mushrooms, sliced
1/2 tsp black pepper
1 tsp Salt
1 tbsp minced garlic
1 tsp dried basil
2 tsp dried oregano
1 tbsp Worcestershire Sauce
6 oz. shredded Mozzarella Cheese
Tips
For those counting calories/carbs, 1 serving is half a pepper plus 1/4 of the filling, roughly a 10.5 oz serving.
Directions
Cut peppers in half lengthwise and discard stem, seeds and membranes. Boil in lightly salted water for 10 minutes then remove from water and drain.
Brown ground beef in olive oil. Add onions, tomatoes, mushrooms, garlic, salt, pepper, basil, oregano and worcestershire sauce; mix well then simmer on low heat for 10 minutes, stirring occasionally. Add cheese and stir until the cheese is melted.
Place peppers cut side up in baking pan. Spoon beef mixture into the peppers, letting any extra overflow into the pan if necessary. Bake at 350 for 40 minutes.
Brown ground beef in olive oil. Add onions, tomatoes, mushrooms, garlic, salt, pepper, basil, oregano and worcestershire sauce; mix well then simmer on low heat for 10 minutes, stirring occasionally. Add cheese and stir until the cheese is melted.
Place peppers cut side up in baking pan. Spoon beef mixture into the peppers, letting any extra overflow into the pan if necessary. Bake at 350 for 40 minutes.