Sue's Low-carb Over-stuffed Peppers

Name: Sue's Low-carb Over-stuffed Peppers
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium bell peppers, tops cut off and seeds removed; 1 T EVOO or butter; 1 medium onion, chopped; 1 clove garlic, minced; 1 lb hamburger; 1-1/2 c raw riced cauliflower; 14.5 oz can diced tomatoes, drained; 1 egg; 1 T dried basil; 2 tsp dried oregano; 2 c cheddar or Mozzarella cheese; 3 c Marinara sauce (5 net carbs per half cup)

Sue @cook_3874779

Columbus, Ohio

22 net carbs
**This is my interpretation of several recipes. Huge portions with this recipe so it's yummy and quite filling! Next time I'm going to try Mozzarella cheese :)

Sue @cook_3874779

Columbus, Ohio

22 net carbs
**This is my interpretation of several recipes. Huge portions with this recipe so it's yummy and quite filling! Next time I'm going to try Mozzarella cheese :)

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Ingredients

4 servings

4medium bell peppers, tops cut off and seeds removed
1 TEVOO or butter
1medium onion, chopped
1 clovegarlic, minced
1 lbhamburger
1-1/2 craw riced cauliflower
14.5 ozcan diced tomatoes, drained
1egg
1 Tdried basil
2 tspdried oregano
2 ccheddar or Mozzarella cheese
3 cMarinara sauce (5 net carbs per half cup)

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Steps

1

Preheat oven to 375°F.
2

Parboil peppers until just softened. Drain and set aside.
3

In small skillet, heat oil or butter. Add onion and garlic and cook until tender.
4

In large bowl, combine onion mixture, hamburger, cauliflower, tomatoes, egg, basil, oregano and 1/2 c cheese.
5

In baking dish, pour half of the Marinara sauce. Place peppers in dish and stuff with meat mixture. Spoon remaining sauce on top of peppers. Cover dish with foil and bake until temp. of meat mixture reaches 155°F, about one hour.
6

Remove foil and sprinkle remaining cheese on top of peppers. Bake until cheese is melted.

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Sue @cook_3874779

on July 03, 2016 01:24

Columbus, Ohio

I'm always looking for new and good-tasting low-carb alternative recipes. Most of my recipes are from books like the "Wheat Belly Cook Book" or others I find on the internet. I tend to tweak most recipes and will share all my experiments!