Whole30 Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.2
- Total Fat: 8.2 g
- Cholesterol: 72.5 mg
- Sodium: 387.5 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 7.0 g
- Protein: 27.7 g
View full nutritional breakdown of Whole30 Stuffed Peppers calories by ingredient
Introduction
This dish just begs you to use up all of the leftover vegetables you have in your fridge. Add some chopped mushrooms, spinach, cauliflower, or broccoli in place fo or in addition to the dale. The more vegetables you add to the mix, the more peppers you'll need to hold all the stuffings. This dish just begs you to use up all of the leftover vegetables you have in your fridge. Add some chopped mushrooms, spinach, cauliflower, or broccoli in place fo or in addition to the dale. The more vegetables you add to the mix, the more peppers you'll need to hold all the stuffings.Number of Servings: 4
Ingredients
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4 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
1 small Onions, raw
2 serving Garlic, cooked (1 clove / serving)
2 cup, chopped Kale
448 gram(s) Beef - GV Extra Lean Ground Beef - 96% Lean - 4% Fat - 4oz(112g)
2 tbsp Hunt's Tomatoes Paste (by MICHAEL.MOORE)
.25 tsp Cumin seed
.25 tsp Chili powder
.5 tsp Salt
.25 tsp Pepper, black
1 cup, cubes Butternut Squash
3 tsp Amul Pure Ghee 14g/1 tbs=1 serv
Tips
If the peppers won't stay upright in the pan, gently slice across the bottom to create a flat surface. Only skim the bottom of the pepper with your knife, however - so don't want to cut too much away and create a hole for the meat and juices to leak through.
Directions
Preheat oven to 350°.
Finely dice onion and garlic.
Finely chop kale and butternut squash.
Cut the tops off of the peppers and hollow out. Place the peppers in a prepared dish. Bake for 10 minutes, until softened. Set aside.
Melt the ghee in a large skillet over medium heat and swirl to coat the bottom. When the ghee is hot, add the onion and cook, stirring with a wooden spoon until translucent, 2 to 3 minutes. Add the garlic and continue to cook until aromatic, about 1 minute.
Add the kate and fook for 1 minute, stirring.
Add the ground beef and cook, breaking up the meat with a spatula or wooden spoon. and stirring it into the vegetables, for 2 to 3 minutes. Stir in the tomatoes paste, cumin, chili powder, salt, and pepper.
Cook until the meat is mostly browned, 7 to 9 minutes.
Stir in the squash and cook until the squash is slightly softened 2 to 3 minutes.
Divide the meat and squash mixture evenly among the softened bell peppers.
Return to the oven and bake for 10 minutes, until the peppers look wrinkly and the beef is slightly browned on top.
Serving Size: Makes 4 stuffed peppers
Number of Servings: 4
Recipe submitted by SparkPeople user CMILLER61.
Finely dice onion and garlic.
Finely chop kale and butternut squash.
Cut the tops off of the peppers and hollow out. Place the peppers in a prepared dish. Bake for 10 minutes, until softened. Set aside.
Melt the ghee in a large skillet over medium heat and swirl to coat the bottom. When the ghee is hot, add the onion and cook, stirring with a wooden spoon until translucent, 2 to 3 minutes. Add the garlic and continue to cook until aromatic, about 1 minute.
Add the kate and fook for 1 minute, stirring.
Add the ground beef and cook, breaking up the meat with a spatula or wooden spoon. and stirring it into the vegetables, for 2 to 3 minutes. Stir in the tomatoes paste, cumin, chili powder, salt, and pepper.
Cook until the meat is mostly browned, 7 to 9 minutes.
Stir in the squash and cook until the squash is slightly softened 2 to 3 minutes.
Divide the meat and squash mixture evenly among the softened bell peppers.
Return to the oven and bake for 10 minutes, until the peppers look wrinkly and the beef is slightly browned on top.
Serving Size: Makes 4 stuffed peppers
Number of Servings: 4
Recipe submitted by SparkPeople user CMILLER61.
Member Ratings For This Recipe
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CD26582469
