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Healthy Recipes
I
adore stuffed peppers but the standard recipes are high carb (they
add breadcrumbs, rice, quinoa or black beans) and I need low-carb. Now, if you
do have room for carbs, go for it and add them in! This is a tasty dish when you
add those starchy carbs, thankfully though, it's just as tasty without ;-)
During competition prep, this was one of my favorite recipes!
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Stuffed Peppers - II
Ingredients: -
6 Red Peppers, washed, with tops removed and insides scraped out
1.5 lb Lean Ground Beef (*see note below)
1 8-oz container sliced mushrooms (I like Crimini - the brown ones), shredded or finely chopped
1 can No Salt Added Fire Roasted Tomatoes, Crushed, gluten free
1 Tbsp Mrs Dash Southwest Chipotle
1 Tbsp Mrs Dash Extra Spicy (you can use less)
6 Tbsp Feta
Directions:
1. Brown ground beef with both Mrs Dash seasonings. Drain.
2. Add the mushrooms & crushed tomatoes.
3. Mix Well.
4. Split the meat mixture between the peppers, stuffing firmly. If you have leftover meat, no worries... sprinkle it on a salad or in a wrap, or in scrambled eggs :-)
5. Top each with 1 tbsp crumbled feta.
6. Place peppers in individual steamer bags (depending on the size of the peppers, sometimes you can fit 2, sometimes only 1), standing them up with their open tops on the "cook this side up" side of the bag.
7. Refrigerate
8. When ready to cook, place bag in microwave and cook for 4 1/2 minutes. Allow to rest in the bag for an additional minute. Serve! -
NUTRITION:
Per stuffed pepper 261 calories, 28 g protein, 17 g carbohydrates, 8 g fat
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