Stuffed Green Peppers

Anyone have a recipe to share?

Stuffed Green Peppers


Serving Size  : 6   

  6                medium  green peppers
  1 1/2         pounds  uncooked lean ground beef
  1                cup  cooked long grain rice
   1/2           cup  chopped onion
   1/2           cup  chopped celery
  1                small  tomato -- seeded and chopped
  1                garlic clove -- minced
  1                teaspoon  salt
   1/4            teaspoon  pepper
  1                (10-3/4-ounce) can  condensed tomato soup -- undiluted
  1/2             teaspoon  dried basil
   1/2           cup  shredded sharp cheddar cheese

Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 mintues. Drain and rinse in cold water; set aside. In a bowl, combine the next eight ingredients. Spoon into peppers. Place in a greased 13-in. x 9-in. baking dish. Combine soup and basil; spoon over peppers. Cover and bake at 350' for 55-60 minutes or until the beef is no longer pink. (I prefer to brown the hamburger first).  Sprinkle with cheese; return to the oven for 5 minutes or until the cheese is melted.

Susie

 Hi!  I swore I would never ever eat rice, potatoes, bread, or pasta again.  This means that I get creative in the kitchen and come up with my own recipes.  Enjoy!


Low Carb Italian Stuffed Peppers

 

1 lb. lean ground beef (I use 93/7)

1 egg

4 green bell peppers

1 zucchini, diced

1 small sweet yellow onion, diced

1 6oz. can tomato paste

1 1/2 teaspoon Italian seasoning

1/4 cup 2% shredded mozzarella cheese (optional)

8 turkey pepperoni slices (optional)

Salt & pepper to taste (optional)

 

 

Clean and cut tops off peppers.  Boil the pepper cup in water for 5 minutes.  After boiling, set aside in small baking dish to cool.

 

Preheat oven to 350 degrees.  

 

Dice up the "waste" (top portion surrounding stems) and set aside.  Heat skillet and lightly coat with non-stick spray.  Saute diced peppers, diced onion, and diced zucchini.  After they're sauteed, remove from heat and set aside to cool.

 

In bowl, combine ground beef, egg, and tomato paste.  Stir well.  Add sauteed vegetables to meat mixture once they have completely cooled.  Add Italian Seasoning.  Combine ingredients well with a fork.

 

Fill pepper bowls with beef mixture.  You may sprinkle mozzarella cheese on top if desired.  Add pepperoni on top of cheese if desired.

 

If you have excess meat mixture, place it between the peppers.  

 

Bake at 350 degrees for 35-40 minutes.  

 

Peppers and meatloaf may have extra liquid due to the tomato sauce.  If this were a non-low-carb recipe it would call for a starch, such as rice or oatmeal, to absorb the juices.  

 

This tasted pretty darn good to us!  Enjoy!