Stuffed Peppers – Low Carb

These were delicious!  First, I was going to cook them in the new crock pot, but I decided that I can’t possibly deal with raw ground beef early enough to get it in the crockpot, then I thought I’d just make taco salad, but then I decided to try it this way and I’m very glad I did!

4 bell peppers (I used orange and they were perfect!) tops cut off, seeded and deveined sliced in half top to bottom (to make little boats)
2T olive oil
2 large onions chopped
2 cloves garlic
1 large container of crushed tomatoes (I like Pomi in the box)
1 tsp of paprika
1/4 tsp. each of red pepper flakes, chili powder, cayenne pepper – I would have added cumin too, but I was out of it.
1 lb. of ground sirloin (you can use whatever meat you like, but sirloin was on sale, and it really is better!)
2 c. shredded cheese (I used Mexican blend, but again – whatever you like.

Set a large pan on a med/high heat, when hot, add the oil, swirl and add the onions.  Saute until they’re silky and translucent.  Add the garlic and saute for another 2 minutes or so.  Add the ground beef.  When the beef is no longer raw, drain the fat if needed and then add the tomatoes and spices.  Mix till cooked through and thoroughly blended.
Take off heat and set aside.

Pre-heat oven to 350º

Spray an oven safe dish with cooking spray and line your peppers up two by two.  Spoon the ground beef into the peppers, it doesn’t matter if it gets in the dish, these are the best kind of messy!  Cook for 30 minutes, sprinkle with cheese and cook for 10 more (Next time I’ll do 15, I like my cheese a little brown)

Photo from my Iphone – I realized as it was coming out of the oven that the battery on my camera was dead.  It was beautiful.  Trust me.

Looking for more low carb recipes?  Try my low carb section!

If you liked this, you might like:

• Roast Chicken and Broccoli with Peppers and Goat Cheese
• Spicy Chili
• Dinner in a Flash!
• Pasta with Goat Cheese, Tomato and Arugula
• Rotelle with Tomato and Goat Cheese Sauce