Bell Peppers Stuffed With Spanish Rice Low Fatlow Carb Food

LOW CARB STUFFED BELL PEPPERS

Steps:

• Preheat Oven to 375 degrees.
• Saute onion and garlic in olive oil until onion softens.
• Add green onions, minced green pepper and saute for about five minutes.
• Set onion, garlic and green pepper mixture aside.
• Brown ground turkey and cook through.
• Add onion, garlic, and green pepper mixture. Also, add diced tomatoes, parsley, italian seasoning, and season salt/blend.
• Mix well and cook another five minutes.
• Stuff mixture inside hollow green peppers.
• Pour reserved tomato liquid in a baking dish and place peppers in dish.
• Top each stuffed pepper with about a tablespoon of pizza sauce.
• Mound each pepper with cheeses.
• Cook in a 375 degree oven for 20 minutes or until cheese is golden brown.

LOW-CARB STUFFED PEPPERS

Steps:

• Coat a casserole dish with cooking spray.
• Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.

LOW CARB MEDITERRANEAN STUFFED BELL PEPPERS

Steps:

• Cut tops out of the green peppers and remove any seeds or membranes.
• Blanch peppers for 5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened.
• Meanwhile, brown ground meat and onion in oil, add spices.
• When meat is almost cooked through, add chopped tomato.
• When meat is cooked through, allow to cool slightly then mix in the yogurt and lemon juice.
• Place peppers in a baking pan and fill peppers with mixture and top peppers with feta and parmesan cheeses.
• Cover baking pan with lid or foil and bake at 350F for about 15 minutes.
• Remove lid or foil and cook about 10 minutes more.

BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB

Steps:

• Bring water in a large saucepan to a boil.
• Meanwhile, cut the peppers lengthwise in half.
• Remove and discard the stems, seeds and membranes.
• Carefully, place the peppers in the boiling water for 3 minutes.
• Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
• Preheat the oven to 375 degrees.
• Lightly spray an unheated large skillet with no-stick spray.
• Add the turkey and onions.
• Cook over medium heat until the turkey is no longer pink, stirring occasionally.
• Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
• Cover and simmer for 10 minutes, stirring occasionally.
• Place the pepper halves in an 8x8x2 baking dish.
• Spoon the meat mixture into the pepper shells.
• Sprinkle the cheese on top.
• Bake about 10 minutes or until heated through.

SPANISH RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
• Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
• Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
• Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

STUFFED RED PEPPERS WITH HASH BROWNS

Steps:

• Preheat oven to 375 degrees F.
• Cut peppers in half and seed.
• Sauté bacon until crisp and discard oil. Continue by adding carrots, spinach, green onions, garlic and hash browns. Saute until potatoes are tender and add salt and pepper. Add diced tomatoes, goat cheese and red pepper flakes last and cook for 5-10 minutes until everything blends together.
• Fill each pepper to the top and bake for 35 minutes until peppers are tender.

STUFFED BELL PEPPER SOUP

Steps:

• Brown meat until no longer pink.
• Cook rice according to package directions.
• Place all ingredients in large pot or slow cooker.
• Slowly cook until heated through (20 minutes on stovetop; 1 hour on high in slow cooker). Makes a hearty meal with warm, crusty bread!

RED BELL PEPPER SOUP

Steps:

• Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
• Cook, stirring occasionally, until the onion is soft but not browned.
• Mix in the cumin and cayenne. Add the chicken broth.
• Bring to a boil.
• Cover.
• Reduce heat. Simmer for 20 minutes.
• Scoop out the vegetables.
• Transfer the vegetables to a blender or food processor.
• Add a little broth.
• Process until smooth.
• Return the puree to the broth in the pan.
• Mix in the lemon juice. Adjust seasoning.
• Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
• New Zealand.

SPANISH STUFFED PEPPERS

Steps:

• Spanish Rice (can be made in advance):.
• Sauté onion, garlic and pepper in vegetable oil until tender.
• Add rest of ingredients.
• Stir, cover and simmer for 35-40 minutes.
• Stuffed Peppers:.
• Spray casserole dish with non-stick spray.
• Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
• Mix together Spanish rice, beans and 1 cup cheese.
• Divide the rice/bean mixture between the poblano peppers.
• Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
• Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
• Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

LOW CARB/LOW FAT TURKEY STUFFED BELL PEPPERS (ITALIAN STYLE)

Steps:

• Preheat oven to 350°F.
• On stovetop in a medium skillet or saucepan, sauté mushroom, onion, celery and garlic in olive oil until veggies are soft; remove from heat.
• Meanwhile, in a medium mixing bowl,combine ground turkey, egg, garlic powder, Italian seasoning, salt and pepper.
• Add sauté veggie mixture to turkey mixture; mix well.
• Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
• In a small bowl, combine undrained tomatoes and tomato sauce; pour over peppers to cover.
• Sprinkle with parmesan cheese and Italian seasonings; cover with aluminum foil and bake for 50 minutes.
• Uncover, sprinkle with mozzarella and bake for an additional 10 minutes or until cheese is bubbly and browned.

LOW CARB CAULIFLOWER SPANISH RICE

Steps:

• Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
• Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
• Heat the oil in a large saute pan.
• Saute the vegetables together until heated through.
• Add stock and lower the heat, stirring often.
• When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
• Adjust seasonings to taste.
• Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
• This can be made ahead and it freezes well.
• You may add cooked chicken or sausage or cheese to this to make a one-dish meal.

STUFFED RED PEPPERS WITH CHEESY POLENTA AND GREEN CHILES

Steps:

• Cut the bell peppers in half and remove and discard the seeds and membranes. Place the bell pepper cups in a lightly greased 13" x 9" baking dish.
• Whisk together the polenta and the next 5 ingredients in a large saucepan over medium heat and bring to a boil. Cook, whisking constantly, for 5-7 minutes or until the polenta thickens. Stir in the cream and the next 4 ingredients, blending well.
• Spoon the mixture into pepper cups and bake at 400F for 25-30 minutes or until the peppers are tender. Garnish with fresh cilantro sprigs, if desired.

ROASTED RED BELL PEPPER SOUP

Steps:

• Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
• Meanwhile, melt butter or margarine.
• Add onions and sauté till soft, but not brown.
• Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
• Simmer 20-30 minutes uncovered.
• Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
• Before serving, add sour cream or half-and-half and heat through.
• Will keep well in fridge 2-3 days. Can also be frozen.