Recipes

Low-Carb Stuffed Peppers

While grocery shopping this week, my store had a bag of red peppers marked down in the discount produce section. Peppers are like $1.50 a freakin’ piece when they’re not on sale. What’s up with that?? I usually get my green peppers at Aldi because they’re significantly cheaper but for whatever reason, the tri-colors still more. Anyway, got a bag of 6 for $3! Score! Because they were discounted I knew I needed to use them quickly and what better use do they have than for a yummy stuffed pepper meal! Kyle informed me he’s not a fan of peppers with rice however, and honestly I’ve never had hem any other way. He said his mom makes a meatloaf style mixture using bread and then stuffs them. I wanted to take a bit of a lighter version, without bread, or crumbs or rice. So to Pinterest I went! I found this recipe here from Carmen’s Kitchen that sparked some inspiration and I went from there.

I had Laura’s Lean Ground beef on hand, and used half of that, and thought I would try it out with substituting half the beef or riced cauliflower. I wasn’t sure how the mix would hold up with the frozen version, but it actually turned out great. They were so good. I want to play around with the seasonings next time, maybe make a barbecue version, with black beans and corn? I’m trying to get creative over here. Also, can I just add how crazy it is that I have a kindergartener starting school in two days? Like literally can’t deal. Anyway. Back to the peppers. Cut the tops off those babies and set them in a dish, or on a cookie sheet, both work just fine. I prefer a smaller dish in case they fall over. My peppers were kind of funky shaped and wouldn’t really stand on up their own.

The kids don’t eat anything that doesn’t come in the form of a nugget or called a “snack”, so I only made 4 peppers, but they were large enough that they were very filling! You could easy make more or less of course. I haven’t tried freezing this recipe yet, but I may give it a shot. How great would it be to be able to make a bunch of peppers at once and just throw those suckers in to cook when you needed? Pretty fab right? I can’t wait to experiment more with different styles of cooking, and freezer methods, etc.

I always use the tops of the peppers in the mixture. We’re not letting anything go to waste! I chopped up half an onion, and threw in some mixed garlic, Italian seasonings, a can of tomatoes, Oh! And the riced cauliflower of course. I never buy whole cauliflower. I just don’t care for it, never have. Broccoli I’ll eat all day. Cauliflower? Nope. But I LOVE riced cauliflower. Strange isn’t it? The texture isn’t too far off from actual rice, and the flavors you cook with seem to asorb into it. I love making fried “rice” with it. Maybe I’ll post a recipe for it one day. I was browsing Trader Joe’s and figured it wouldn’t hurt to keep a bag of the frozen version on hand. I’d like to do away with the extra carbs and start subbing out for more veggies instead. And lo and behold, it came in handy this week! Yay!

Once that mixture is browned and cooked through, it’s time to stuff them babies! Fill em’ to the brim. I had enough to stuff all four peppers.

It wouldn’t be complete without some cheese now would it? I used Fit & Active Reduced Fat Mexican Cheese from Aldi. We love a good bargain around here. And you just can’t beat Aldi prices. We buy almost all of our dairy products from there. Their cheese is significantly better priced, as is their cream cheese and butter. It pays to shop around. Every little bit counts! Back to the cheese- You can mix it up to your preference. Cheddar, or even mozzarella would be a great substitute. If you’re not watching Weight Watchers points, or have extra calories to spare, I think that a slice of pepper jack cheese on top would be really yummy.

Just like that, they were ready for the oven! Because the filling is already cooked, you don’t have to worry about them baking forever. 350 degrees for about 15 minutes. The cheese will be nice and gooey on top, and your peppers will soft enough to cut through.

This recipe is so easy. Tastes like a cheat meal and you won’t even miss the carbs. I had some corn I quickly boiled for a side. And we almost always have Green Giants Brussel sprouts on hand; they made a quick and delicious pair. In less than 30 minutes, dinner was on the table. Less time in the kitchen, means more time spent together at the end of the day. My favorite thing that we do as a family, is that we always eat dinner together every single night. All four of us around the table. We talk and spend time together. It’s something that is very important to me, and I am glad that we’ve made it a staple in our home.  Don’t get me wrong, I wrestle with the two little munchkins to stay and eat with us, and usually lose. But we start out on a good note with good intentions! 😉 

Look at that deliciousness! If you’re counting Weight Watchers Freestyle points, you can enjoy one whole pepper for only 4 points!! Check out the recipe below! Let me know if you tried this recipe and how you liked it!

Low Carb Stuffed Peppers

Serves 4; 4 Freestyle Points a serving

  • 4 Peppers (Any color is fine)
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 pound Lean Ground Beef (96%/4%)
  • Trader Joe’s Frozen Riced Cauliflower; about one cup, or half the bag
  • 1 14.5 Oz can of diced tomatoes
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon onion powder
  • 1 cup Reduced Fat Mexican Cheese
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 350 degrees. Cut tops off your peppers, and remove the inner portion and seeds. Set inside a dish and set aside.
  1. Heat a skillet over medium high heat. Chop the pepper tops, and onions into diced pieces and add to the skillet. Spray with a little bit of vegetable oil spray. Cook for about 3 minutes.
  1. Add the garlic and cook until fragrant, about 1-2 minutes. Then add ground beef. Continue cooking until beef is almost browned- about 5 minutes. Then add the riced cauliflower.
  1. Continue cooking the mixture until the beef is browned. Add the diced tomatoes and seasonings. Continuing stirring until mixture is heated through. Add salt and pepper to taste. I used about 1 teaspoon of salt and pepper. Remove mixture from heat.
  1. Divide the mixture into four portions, and stuff each pepper until full. Top each pepper with a quarter cup of cheese.
  1. Bake until cheese is melted and peppers are cooked through, about 15 minutes.

I hope you enjoyed this recipe!

xoxo,

B.

2 thoughts on “Low-Carb Stuffed Peppers”

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