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Section: Stove Top: Mediterranean
Recipe: Low Carb Stuffed Peppers

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Low Carb Stuffed Peppers
I know this is an oxymoron because peppers are sort of high carb, but
everything else in them isn't! I made this up and we ate them and we all
loved them! You could use this filling for stuffed cabbage too, the
cauliflower and mushrooms replace the rice normally used. (For those that
enjoy stuffed grape leaves, you can make those too!)

2-4 medium red, green, or yellow peppers cut in half
1 lb ground beef
1 cup whole mushrooms
1 cup cauliflower
1 clove fresh garlic
1/4 yellow onion
1 large can chopped whole peeled tomatoes
2-3 cups beef broth

In skillet, brown ground beef. While that is cooking, microwave cauliflower
until it breaks up easily. Chop onion, garlic, set aside.
Process cauliflower and mushrooms in food processor, set aside. Drain
ground beef when it is cooked thoroughly, add onion/garlic mixture and the
seasonings and brown them a little with the meat. Add the
cauliflower/mushroom mixture, simmer a few minutes on low. Place peppers in
microwave and zap for 10 to 15 minutes to partially cook. In large baking
pan, place peppers and fill with meat mixture. Mix broth with remaining
peeled/diced tomatoes, pour over peppers. Cover and bake for about an hour
on 375 degrees. Serve hot with salad on the side and a cool glass of water.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
Adpated by Patti Vincent
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