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Old 02-01-2005, 12:17 AM   #1
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Need ideas for low-carb stuffed peppers

Sorry, I really don't have time to hit the recipe room--my server is slow and it takes me a long time to get through those.
Can someone suggest a filling for peppers other than rice? I thought about ground almonds--but that would be WAY to expensive. Another though was TVP--but I"m not sure of the carb count and it smells like dog food to me--needs something strong with it to cover the smell. Thanks!
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Old 02-01-2005, 03:39 AM   #2
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I use
½lb sausage
½lb turkey burger
¼c Carb Options cheese sauce
¼c diced onion
1 garlic clove
¼c tomatos diced
Seasonings to taste
Shredded cheese on top
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Old 02-01-2005, 04:10 AM   #3
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MAKE ME STUFFED PEPPERS
2 large green peppers, halved lengthwise, 6 ounces each
1 pound ground beef
1/4 cup onion, chopped, 1 1/4 ounces
1 clove garlic, minced
1/2 cup tomato, chopped, about 2 ounces
Salt and pepper, to taste
4 ounces cheddar cheese, shredded (pre-shredded not recommended)
2 ounces cheddar cheese, shredded, for topping

In a large pot, bring about half potful of water to boil. Add the peppers and boil for 3 minutes. Drain. In same pot, brown the hamburger, onion and garlic. Drain fat and stir in tomatoes and seasonings. Cook until tomatoes are hot; remove from heat and stir in the 4 ounces cheese. Put the pepper halves in a greased 8x8" baking pan and fill with meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.

Makes 4 servings

Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs



SLOPPY JOE STUFFED PEPPERS
1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic; drain fat. Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes. Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender.

Makes 6 servings

Per Serving: 306 Calories; 21g Fat; 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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Old 02-01-2005, 05:43 AM   #4
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Diana and Linda Sue, Thanks so much. These recipes look great--I'm really starting to incorporate more veggies into my plan to keep the boredom out. I'm ready to dive into these pepper dishes.
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Old 02-01-2005, 06:57 AM   #5
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I made the Pizza Meatloaf recipe, but then later tried stuffing the bell peppers with the raw mixture and it was so good! Here is the Pizza Meatloaf Recipe:

PIZZA MEATLOAF (originally submitted by: 3boys4me)

1lb. ground beef
1 lb. sausage (I used Jimmy Dean)
8 oz. pepperoni (chopped)
onion (1/4 cup chopped)
mushrooms (6 oz can chopped)
bell pepper (1/4 cup chopped..not in original recipe but I like it)
1 TBSP oregano (I used italian seasoning)
2 eggs
1/2 cup bake mix or LC bread crumbs
1/2 cup Pizza Sauce

Mix all together (except topping) and form into a loaf. Bake at 375 deg. for 45min - 1 hour. Add topping and heat 5 additional minutes.

TOPPING:
1/2 cup pizza sauce
mozzerella cheese
**********************
Like I said.... instead of forming into a loaf...just cut peppers in half , deseed, stuff well with the raw meat mixture and bake 25 minutes give or take a few . Remove, spread on extra sauce & then the cheese and bake another 5 minutes.
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Old 02-01-2005, 07:22 AM   #6
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Another great thing to try is to do Chile Rellenos. Start off with a big ancho chile (those big dark green ones that look like huge jalepenos). These have good flavor, but are no more spicey than a bell pepper, so even people who don't like heat will enjoy it.

Drizzle the pepper in oil and place right on the rack under your oven broiler (or in a toaster oven) and let broil till the skin bubbles up all around. Cut it open, remove the seeds and stem, stuff with cheddar/jack cheese (and some ground mexican sausage or taco seasoned beef if you like), then back into the oven till it gets all ooey gooey inside. Remove, serve up with some mexican hot sauce (like La Victoria or El Tapatio) and sour cream.
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Old 02-01-2005, 08:19 AM   #7
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Mmmm...I'm making another addition to my menu for next week!
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Old 02-01-2005, 12:21 PM   #8
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I use

2 medium green peppers, cut in half
1 can spinach, drained well
1/2 cup crumbled seasoned feta cheese
little bit of olive oil
salt and pepper
1/2 - 1 pound ground beef

maybe some garlic ( i use a little garlic infused olive oil)

brown the beef, mix in feta cheese and spinach, season, stuff the peppers, and bake for 30-40 minutes, depending on how soft you want them

Its so easy and super simple, and they freeze pretty well, if packed really tightly in wrap
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Old 02-01-2005, 01:04 PM   #9
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I make Linda's "Make Me Stuffed Peppers" and add about a cup of cooked cauliflower "rice" (shredded cauliflower) to it. I've served it this way to guests, and they don't even realize that it's not rice in the stuffing until I tell them
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Old 02-01-2005, 01:22 PM   #10
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Lindasue!!!! I must try your Make me Stuffed peppers!!
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Old 02-01-2005, 01:52 PM   #11
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Just happened to see this in another room...sounds interesting if you are trying to incorporate some veggies!!

About 1 lb ground beef browned in a pan with some chopped garlic. When it is almost done, add some garlic powder and italian seasoning.

In another pan sautee some frozen zucchini slices in a bit of oil until brown. When done, combine them with the chop meat. Add to that some low carb (or no sugar added) tomato sauce, I've been using Trader Joe's eggplant arrabiata so spice it up a bit. Then toss in a bunch of shredded mozzarella. Serve as soon as the cheese is all combined and melted.

My 11 year old absolutely LOVES this.. she asks me to make it all the time.

And sometimes I substitute turkey chop meat but when I do that I find that I need much more seasoning or it is plain.
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Old 02-01-2005, 03:55 PM   #12
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Finely chopped cabbage also makes a great rice sub in stuffed peppers (in stuffed cabbage rolls too)
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Old 02-02-2005, 04:24 AM   #13
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Tomorrow night I'm going to try to come up with some "lasagna" stuffed peppers. I'll put a ricotta mixture in the bottom, then some meat sauce and cheese on top. I haven't quite worked out the quantities yet, but the results will be posted on my site tomorrow night.
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Old 02-02-2005, 04:15 PM   #14
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I debated on whether or not to post this family recipe as I have never tried a low carb version. Yet I have never seen any stuffed pepper recipe like this one. As is, this meal would have about 25 carbs per serving. Low carb version could bring it down to about 19.

The only changeable ingredients are the ketchup (Low carb ketchup would save about 3 carbs) and the instant rice. I don't know if replacing it with grated cauliflower would be the same.


Big "C's" Stuffed Peppers

Recipe By : Clarence
Serving Size : 4 Preparation Time : 40:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 toothpicks
4 whole green peppers -- small to medium
1 pound ground beef, extra lean
1/4 cup instant rice
1 whole egg
3 tablespoons ketchup
28 ounces tomatoes, canned
1/8 cup diced onion
salt and pepper -- to taste

Cut the tops from the green peppers. Clean out the seeds and set aside.

Empty the tomatoes into a sauce pan large enough to hold the peppers.
Goosh up the tomatoes with your hand. Be careful as they can really
spray.

Mix the ground beef, egg, ketchup, onion, salt and pepper, and instant
rice (or grated cauliflower). Stuff each green pepper with this mixture
and replace the green pepper tops and secure with the toothpicks.

Place each pepper in the pot. The tomatoes should just about cover the
peppers. Make large size meatballs with any left over meat mixture and
cook along with the peppers and tomatoes.

Simmer for about 40 minutes to 1 hour. When the peppers are tender the
meal is done.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 388 Calories; 21g Fat (48.1%
calories from fat); 26g Protein; 25g Carbohydrate; 4g Dietary Fiber; 125mg
Cholesterol; 519mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;
3 Vegetable; 2 Fat; 0 Other Carbohydrates.
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