Thursday, October 28, 2010

Stuffed bell peppers (Low Carb Version)

Everyone tells me of the freedom with low carb. How you don't get bored. Hmmm without potatoes my diet is boring. I miss them like a best friend.

Tonight I'm making an old fashioned meal except I'm swapping out the rice for cauliflower. Promise you won't miss is. Now I should be using ground turkey but you know my luck. Hamburger it is. Lets talk bell peppers. Mine are HUGE so I am making one per person. If you come across small ones, consider two per person. Also I prefer the Red bell peppers over green but make what you like or what is economical for your family. These were on sale for .20 more than the green ones. Try to find ones that you think will stand on their own too. These freeze well too so consider making a double batch and freezing half

Stuffed bell peppers (Low Carb Version)
5-6 Bell Peppers
1 LB ground beef or ground turkey
1 small onion diced
2 cloves garlic minced
1/2 head of cauliflower (yes cauliflower)
1 jar favorite low in sugar spaghetti sauce (can sub for tomato puree or homemade)
1 TB Italian seasoning
1/4 tsp cayenne
2 TB Worcestershire sauce
2/3 cup Parmesan cheese grated
1 cup mozzarella cheese grated

Put a large pan of water on to boil that will fit 5-6 bell peppers.

Brown your meat with the onion over Medium high heat. When it's halfway cooked, add the garlic. Salt and pepper to taste.

While the meat cooks, cut the cauliflower off the core. You only need half the head. Put the cauliflower in a food processor and grind up until it resembles rice. Genius right? If you do not have a food processor, take the whole head of cauliflower and grate it on a cheese grater.

Now let's prepare the peppers. Cut the top of the stem off.

Don't toss these! They are perfect for chopping up and putting in another meal. Clean the inside of the pepper. I use the side of my knife and get the ribs out. Rinse the peppers and set aside.

Once the water is boiling add a good pinch or two of kosher salt Add the peppers to boiling water. Let cook for 8 minutes You are still going to cook them in the oven

Drain your meat of all the fat. Return to the pan and add the cauliflower. If you are not game for the cauliflower add 1 cup cooked rice. But seriously you won't miss the rice and the cauliflower doesn't taste like cauliflower.

Add about 3/4 jar of spaghetti sauce. My ingredient list is kinda approximate. You have to judge it case by case. I like it to be saucy like sloppy joes. Add the Italian seasoning and cayenne and Parmesan. Taste. Add more salt and pepper if needed. Let simmer for about ten minutes.

Take the peppers out carefully with tongs. Place into a casserole dish. I like to use one that holds them all with little to no extra room.

Start stuffing the peppers with your mixture.

Top with the mozzarella. I like to take the extra sauce and spoon it around the peppers.

Bake in a preheated 350 degree oven for 25-30 minutes.

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Wendy Sikorski said...


Wendy Sikorski said...

So I made these and they were amazingly delicious! 2nd time making them and decided to make a lasagna instead. Cut up the peppers and layed everything. Awesome!!! Thank you!

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