LOW CARB STUFFED BELL PEPPERS
This is a recipe I came while trying to put together a good low carb stuffed pepper. Hope you enjoy!
Provided by ChefTraylee
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 298.7, Fat 16.3, SaturatedFat 5.2, Cholesterol 90.6, Sodium 185.5, Carbohydrate 11.8, Fiber 3.5, Sugar 5.5, Protein 27.9
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 54m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
- Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
- Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
- Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
- Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
- Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
LOW CARB SOUTHWEST STUFFED PEPPERS
Flavorful and delicious southwest flavored bell peppers that are low carb and packed with protein.
Provided by Aryn
Categories Dinner healthy Main Course
Number Of Ingredients 14
Steps:
- Bell peppers lengthwise and remove seeds and inside of stem.
- If boiling peppers before, boil water and boil peppers for roughly 8 minutes or until tender. Drain, pat dry and place in baking dish.
- If not boiling peppers then place the raw peppers in the baking pan.
- In a skillet, add onions, garlic, jalapeno, cilantro, salt, olive oil, cumin, chili powder and saute until onion starts to soften.
- Add cauliflower rice, tomatoes, chicken breast and lime juice and stir well until everything is heated through.
- Spoon into each pepper.
- Sprinkle tops with cheese and bake for 20 minutes if peppers were pre-boiled or 45 minutes if using raw peppers or until peppers are tender.
- Top with your favorite toppings and enjoy!
SOUTHWESTERN STUFFED BELL PEPPERS
Simple preparation & delicious taste! Use a mixture of red, green, yellow & orange peppers for a colourful presentation. Recipe #2642 instead of store-bought taco seasoning mix--it makes this dish even better!
Provided by CountryLady
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine beef, onion, seasoning mix and egg in a large bowl.
- Add rice and mix well.
- Cut peppers in half lengthwise; remove seeds and membrane.
- Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
- Place peppers, cut side up, on top of the tomatoes.
- Spoon beef mixture into peppers, mounding as necessary.
- Top each pepper with salsa.
- Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.
- Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!
- Serve with sour cream and additional salsa.
Nutrition Facts : Calories 435.8, Fat 13.4, SaturatedFat 5.2, Cholesterol 120.2, Sodium 1455.9, Carbohydrate 50, Fiber 7.5, Sugar 11.8, Protein 30.4
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Stuffed Bell Peppers
Time 54m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
- Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
- Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
- Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
- Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
- Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Stuffed Bell Peppers
Time 54m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
- Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
- Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
- Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
- Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
- Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWESTERN STUFFED BELL PEPPERS (LOW CARB)
These low-carb stuffed peppers were created following the South Beach Diet® and great for all phases.
Provided by Nicole Sprinkle
Categories Stuffed Bell Peppers
Time 54m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of salted water to a boil; cook peppers until just soft, 6 to 7 minutes. Drain and transfer to the prepared baking sheet.
- Heat oil in a skillet over medium heat; add chicken and 1 1/2 teaspoon taco seasoning mix. Cook and stir until chicken is no longer pink in the center, about 8 minutes. Chop or shred chicken and transfer to a bowl.
- Cook and stir onion and garlic in the same skillet over medium heat until tender, 5 to 10 minutes.
- Mix onion mixture, black beans, tomato sauce, and cauliflower rice into the bowl of chicken. Stir in 1 1/2 tablespoons taco seasoning. Fill the bell pepper halves with the chicken mixture.
- Bake in the preheated oven until heated through, 10 to 15 minutes. Top chicken mixture with Cheddar cheese and continue baking until cheese is melted, about 5 minutes more.
- Mix Greek yogurt, cilantro, lime juice, and 1/2 teaspoon taco seasoning together in a bowl; serve over stuffed peppers.
Nutrition Facts : Calories 297 calories, Carbohydrate 24.9 g, Cholesterol 50.8 mg, Fat 9.8 g, Fiber 7.9 g, Protein 27.7 g, SaturatedFat 2.9 g, Sodium 1047.7 mg, Sugar 7 g
SOUTHWESTERN STUFFED BELL PEPPERS
This is a great vegetarian way to enjoy the tex-mex flavor. I developed this recipe when I couldn't find exactly what I wanted. Enjoy!
Provided by Sugarmagnolia_fl
Categories Southwestern U.S.
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F Cut each bell pepper in half and remove seeds/membranes. Spray each pepper half with oil spray and place cut side down in 13x9 glass casserole. Cover tightly with aluminum foil. Roast for 10-15 minutes. Remove from oven and drain upside down on paper towels.
- In the meantime, sauté onion and jalapeño just until tender (3-5 minutes), add garlic and sauté 1 additional minute. Add soy crumbles and taco seasoning. Cook until soy crumbles are thawed. Add black beans, corn and tomatoes with sauce and stir to combine. Add about 1/3 can water. Bring to a boil and simmer until sauce is thickened, 8-10 minutes. Mix in cilantro just before stuffing peppers.
- Line 13x9 casserole with wax paper. Stuff each pepper half and place in dish. Bake peppers in 425 F oven for 15 minutes. Sprinkle with cheese and bake an additional 5-8 minutes, or till cheese is nicely melted and golden. Top with diced avocado and sour cream, as desired.
Nutrition Facts : Calories 597.8, Fat 36, SaturatedFat 11.6, Cholesterol 35.5, Sodium 1211.9, Carbohydrate 34.8, Fiber 12.1, Sugar 6.3, Protein 38.3
SOUTHWESTERN STUFFED BELL PEPPERS
A Zesty 3-ingredient recipe. easy to make and tasty.Note: Recipe calls for Zesty Southwestern rice mix. Recipe courtesy womansday.com
Provided by Barb G.
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 425°F; have a baking dish ready.
- Arrange peppers, cut side down, in baking dish; pour in 1/4 cup water; cover tightly with foil bake 20 minutes, or until peppers are tender; Drain peppers on paper towels.
- While peppers cook; prepare rice mix as box directs; cool slightly, then stir in diced cheese.
- Fill peppers with with rice & cheese mixture; arrange in baking dish; sprinkle with shredded cheese.
- Bake, uncovered about 5 minutes until cheese melts, garnish with cilantro, if desired.
Nutrition Facts : Calories 252.3, Fat 19, SaturatedFat 12, Cholesterol 59.5, Sodium 355.7, Carbohydrate 6.2, Fiber 2, Sugar 3.1, Protein 15.1
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