Low-Carb Stuffed Rainbow Peppers

This dinner is a sweet way to get in veggies and is low-carb, but high in protein.  They taste a little bit like pizza, and I didn’t try this time but you could surely make a double batch and freeze half for another time.

Low-Carb Stuffed Rainbow Peppers

For ingredients you will need: (Serves 3)

  • 3 Colored Bell Peppers
  • 6-7 Mushrooms, Diced
  • 1/2 Onion, Diced
  • 2 Cloves Garlic, Diced
  • 1/2 Jar Marinara Sauce
  • 1 Package (450g) of Extra lean Ground Turkey/Chicken or Extra Lean Beef
  • 2/3 Cup Light Mozzarella Shredded Cheese
  1.  In a pan on medium, spray with olive oil and add diced mushroom, onion and garlic.IMG_2528
  2. Once the vegetables are soft, add in your ground meat of choice, and cook until it’s browned.

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3. Once the meat is cooked, add in a half Jar of Marinara Sauce (this brand was PC Blue Menu).

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4. Cut your bell peppers each in half, and clean out seeds and membrane.  Layer the peppers in a sprayed pan, or in a glass pan covered with tin foil and sprayed with olive oil.

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5. Spoon the meat/sauce mixture splitting among the peppers.

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6. Top with cheese, and then cover the pan with tin foil.IMG_2538

  1. Bake for 10 minutes covered with tinfoil, then another 15-20 minutes uncovered.
  2. Enjoy!

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We topped these with a homemade guacamole type dip, which was excellent-

Guacamole Topping:

Mix 1/2- whole avocado with the juice from half a lime, and add salt and pepper.  Mash with a fork!

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And here’s the Nutritionals according to MyFitnessPal-

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