Welcome to the LCF Recipe Room! You can edit the recipes that you enter - as well as rate and give reviews of other recipes. Log in with your bulletin board account in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!


Previous Product    Next Product
Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: Six extra large green bell peppers
One package ground beef
4 green/yellow peppers (they look like jalapenos, but are instead a lime green color
One large head of cauliflower
One large crown of broccoli
Two med-large zucchini
Two cups sliced mushrooms
One diced (med-large) tomato

Three tbsp butter
One cup diced onion
Two tbsp tomato paste
Two tbsp minced garlic
One package taco seasoning
Two tbsp chicken boullion
1 8 oz package cream cheese
1 shredded cup + six slices of sharp cheddar cheese
Salt, pepper, galic powder, seasoned salt, oregano, olive oil, water
How To Prepare: Begin by coring and seeding the bell peppers, carefully slicing the tops off in one piece. Brown the groud beef with seasoned salt, garlic powder and oregano (about one tbsp each, or to taste) Drain, add 1/2 package taco seasoning, mix, set aside.
Wash and dice all vegetables, except the bell peppers. Seed and dice the small peppers.
In a very large skillet, melt butter with olive oil over medium heat. Add your garlic, onion, and small green peppers. Warm through until they are soft. Add tomato paste. Mix, and add your chopped cauliflower, broccoli, zucchini, sliced mushrooms and tomato. Mix boullion with two cups of water and pour over veggies. Add about 1/3 cup olive oil. Cover and turn the heat to high. After about 10 minutes, or when the veggies are cooked through, take off the lid and keep the heat on high until the water has mostly evaporated. Lower the heat. Add cream cheese, shredded cheddar, and the ground beef. As the cheese softens, mix everything thoroughly. Add the rest of the taco seasoning. Add salt, pepper, garlic powder and oregano to taste. Overstuff each bell pepper and put the tops back on.
In a large oiled casserole dish place the stuffed bell peppers and cover with foil. Bake at 350 for one hour or until the bell peppers have become a pale green. Take off the tops, add your sliced cheese, one slice to each pepper and put back in the oven uncovered until the cheese is melted. Remove from oven and let the peppers sit at least 10 minutes before serving.
Number of Servings: Generously serves six
Effort (Easy, Average, Difficult): Average

Powered by: Reviewpost
Copyright 2009 All Enthusiast, Inc.

Netrtion.com Featured Low Carb Products!
Please support our sponsor by purchasing your low carb foods at Netrition.com to ensure that we can continue to provide this LowCarbFriends.com service for FREE!

Low Carb Foods | Bulletin Boards | Reviews | Faces | Recipes | Home

Copyright ©1999-2015 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.