Low carb stuffed peppers

I got this recipe here and changed very little, and it was excellent!

Low carb stuffed peppers, my version
4 bell peppers (I used 1 orange, 1 red and 2 green)tops cut off, seeded and deveined
2T olive oil
2 large onions chopped
2 cloves garlic
1 1/2 (15 oz) cans chopped tomatoes with garlic, oregano and basil
1 tsp of paprika
1/4 tsp. each of red pepper flakes, chili powder, cayenne pepper and cumin
Salt and pepper to taste
1 lb. of ground sirloin (this really did make it taste better!)
2 c. shredded cheese (I used 1/2 Mexican blend and 1/2 mozzarella, but used quite a bit more, as I didn't pay attention and started to put it on to begin with)

Set a large pan on a med/high heat, when hot, add the oil, swirl and add the onions. Saute until they’re silky and translucent. Add the garlic and saute for another 2 minutes or so. Add the ground beef. When the beef is no longer raw, drain the fat if needed and then add the tomatoes and spices. Mix till cooked through and thoroughly blended.
Take off heat and set aside.

Pre-heat oven to 350º

Spray an oven safe dish with cooking spray and line your peppers up two by two. Spoon the ground beef into the peppers. I used two really large peppers and 2 medium ones and had quite a bit that I just put in the dish. Cook for 30 minutes, sprinkle with cheese and cook for 10 more minutes.

And here it is!

I think that's what I'll make tonight-sounds delicious and very easy-thanks for the photo
Mary

It was excellent. I should have made it with low fat cheese, but didn't. If you make it with low fat cheese, it should be pretty low fat also.

My husband is very excited about dinner tonight-he's asked me a many times to make them but I've never been keen on peppers. Your version looks great though!

carol, that looks delicious! and i LOVE that you've attached a photo with nice finishing touches of paprika and parsley (or is that cilantro?). looks great. thanks for sharing.

It was actually cilantro, as that's what I came to in the drawer first. I may have parsley in there, but I found the cilantro, so used that! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" />

Hope you enjoy it! The flavors are really much more the ground sirloin, the spices and the cheese, than the peppers. It would taste quite a bit different, I think, with regular hamburger, so hope you have the ground sirloin.

Yes-preparing them now and are in the oven
Ground Sirloin was used and I'll let you know what Jean-Claude thought (he did the grocery shopping for ingrediants so the least I can do is cook <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Mary

I love the way they smell cooking but each and every time I've tried stuffed peppers (many recipes) they all taste the same!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" /> They all taste like......well peppers!! Peppers overtake the other flavors so how do you know if the recipe is good or not? <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> Confuses the heck out of me and I (& many others ) consider me an excellent cook. So, they're on the bottom of my list......


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Carol-Jean Claude loved and was delighted with them
I agree with Contessa-Peppers overtake the other flavours however I will do these again for JC
Thanks again for the suggestion
Mary

Glad he enjoyed them. I personally love peppers, so guess I don't notice them as having much of a taste in this recipe.

Thankc Carol! this looks and sounds really good!
although I don't know if I can get by without some rice added?
I do like to use a mixed rice & wild rice mixture when I make them...
Deb & I had them for dinner just last week...
We have stuffed peppers probably once a month... we just love them!

I didn't miss the rice at all, and it wasn't really runny either. I was surprised it wasn't really runny. You could throw in some rice if you like (or you must! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />), but the combination of spices was really nice, which was one of the main things I enjoyed. Going to have some leftovers for lunch today. We'll see how well it does reheated.

If you wanted to add more body and keep it low carb, you could add quinoa. If you're doing South Beach, and more concerned with low-glycemic, then brown rice or barley would work well.

I like stuffed peppers, but for some reason I don't remember to make them that often. I've got some red peppers in the fridge now, and I'm crock-potting a chicken today. I think I'll try a chicken version tonight. Should be interesting.

Carol, that really sounds good! I have some peppers in the fridge and will have to give it a try. I have always par-boiled my peppers before stuffing...seems the recipes I used said to do that. So I like this better...saves a step!

I just reheated in microwave for 2 minutes on high-they were still very good (early lunch)
Mary

I think some of the other recipes say to cook it a shorter time in the oven. This one is a total of 40 minutes. So that's probably the difference. They were definitely done enough.

I don't think I personally would like the chicken version nearly as much, but go for it!

<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Had this for dinner tonight and it is great. My son-in-law was here for the weekend and he is a vegan. I made his peppers exactly by your recipe but instead of the meat and cheese, used wild brown rice with a little barley, pecans and pineapple.

Thank you!

Glad you enjoyed it!

I never par-boil the peppers...
we like the texture with the little bit of crunch from the not fully cooked thru peppers...
My parents on the otherhand would rather have them cooked to almost mush!

Thank you so much for linking to the post! I'm so glad you enjoyed them - easy and good, that's my motto! <img src="http://www.traveltalkonline.com/forums/images/graemlins/circle.gif" alt="" />

Wow, welcome! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> Please feel free to post any of your recipes directly here. You can also register and you will get a lot of benefit from it!

"quinoa"(?) YUCK!... We can't stand that stuff!
and NO... I just dont like chicken with red (tomato) sauce!
Deb does, but not me!

HARVEST STUFFED PEPPERS

2 tbsp butter
1/2 cup chopped onion
1/2 cup chopped mushrooms
1/2 cup chopped tomato
1 can corn
1/2 tsp. salt
3/4 lb. ground beef (cooked and drained)
1/2 tsp. basil
1 cup (or 4 oz.) 1/2" cubed velveeta (i use mixture of cheddar and gruyere)
1 cup fresh bread crumbs
2 tbsp melted butter

(mix = per 3 peppers)

Melt butter; add onions and shrooms. Cook until tender. Stir in tomatoes, corn, salt and basil. Cook and heat thru. Cook ground beef and drain. Stir cheese and hamburger into onion mixture. Fill peppers. Stir together bread crumbs and melted butter, top peppers with bread crumb mixture. Cover and bake 30-35 minutes @ 350.

(Not low-carb--but delish!) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />