Low Carb Diabetic Stuffed Peppers Recipe
An easy delicious Low Carb diabetic stuffed peppers recipe.
Print
Pin
Servings: 4
Calories: 439kcal
Ingredients
- 4 Green Bell peppers
- 1 lb lean ground beef
- 1 1/2 cup riced cauliflower
- 1 small onion- finely chopped
- 16 ounce can of diced tomatoes
- 1 tsp salt
- 1/2 tsp Garlic Plus seasoning
- 1/2 cup water
- 1 tsp Worchestershire sauce
- 1 cup low-fat cheddar cheese - grated
- 1 cup low-fat mozzarella cheese - grated
Instructions
- Preheat your oven to 350 degrees F (125 degrees C)
- Cut the tops off of the peppers and set them aside, discard the stem.
- Remove and discard seeds,
- Chop enough of the pepper tops to make 1/3 cup.
- In a large pot, bring water to a boil. (enough water to cover peppers)
- Submerge the peppers in the boiling water and allow them to continue boiling for approximately 5-10 minutes.
- Remove the peppers from the boiling water and drain well.
- Sprinkle the inside of the peppers with salt and set aside.
- In a saute pan, brown the ground beef, chopped onion and chopped peppers.
- Drain off any excess fat and add the diced tomatoes.
- Stir in the cauliflower rice, water, Worcestershire sauce, salt, and garlic plus seasoning
- Bring to a boil and then remove from the heat.
- Stir in 1/2 cup of the cheddar cheese and 1/2 cup of the mozzarella cheese.
- Mix the remaining cheese in a small bowl and set aside.
- Place the peppers in an 8 by 8 inch baking dish.
- Divide the mixture between the four peppers, packing tightly.
- Bake in the middle rack of the oven for 20 minutes.
- Remove them from the oven and divide up the remaining grated cheeses between the four peppers. (place on the tops)
- Return to the oven for another 15 minutes.
- Remove from the oven and let cool slightly before serving.
Nutrition
Calories: 439kcal
