Low Carb Stuffed Bell Peppers Recipes

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.

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.

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.

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.

Steps:

• Put hamburger, bacon, onion, and garlic in a skillet.
• Cook until hamburger is brown, drain grease.
• Add seasoned salt, chili powder, bread pcs and tomato sauce.
• Mix thoroughly.
• Cut green peppers in 1/2, cleaning out seeds and membrane.
• Parboil pepper halves in boiling water for 5 minutes.
• Put into 13 x 9 pan.
• Fill pepper halved with beef mixture.
• Put 2 T cheese on top of each pepper half.
• Bake in 350°F oven for 30 minutes.

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.