Stuffed Bell Peppers :: Gluten Free & Low Carb

Ya’ll, I am so excited!! I am actually posting a recipe! I know, I’m about to pass out too. 😉 One of my goals this year is to post a new recipe every month. One a month, so by the end of the year there should be 12 new recipes. I would love to share more, but I need to start small.

Anyway…I recently talked about the Stuffed Bell Peppers I made. I hadn’t made these in years and I was craving them a few weeks ago. This version doesn’t have any rice (low carb) and is also gluten free. I always make a huge batch of taco meat every couple weeks and I found this to a great way to use that up.

Servings: 6 bell pepper halves
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:
3 bell peppers
1/2 onion, sauteed
1 bell pepper, sauteed
2 cups of (cooked) ground beef (I use leftover taco meat)
1/3 cup of drained fire roasted tomatoes
1 & 1/2 cup of cheese (I used fiesta blend)
3 tbs tomato paste
several drops of Tabasco sauce for a little more kick
3/4 cup Italian bread crumbs (for low carb/gluten free I use PÖRQ Fried Pork Rinds Crumbs)
no stick butter/olive oil spray

Directions:
Preheat over to 375°
Cut bell peppers in half from top to bottom. Remove stem. Clean out innards and salt insides of peppers.
Chop 1/2 onion and bell pepper into small cubes.
Saute onion and bell peppers in large pan. Once those are soft add in the ground beef if you don’t have leftover taco meat. Make sure meat is crumbled with no big chunks.
Drain hamburger meat.
Mix in fire roasted tomatoes, tomato paste, 1 cup of cheese, and 1/4 cup of bread crumbs, along with Tabasco sauce if desired. Mix until even.
Spoon meat mixture into 4-6 pepper halves.
Top with a sprinkle of cheese and bread crumbs on top of meat mixture and spray with butter spray so that it browns on top.
Bake for about 30 minutes in a preheated 375° oven uncovered.

5.0 from 1 reviews

Stuffed Bell Peppers :: Gluten Free & Low Carb

 

Print

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Servings: 6 bell pepper halves Prep Time: 20 minutes Cooking Time: 30 minutes

Author: Lysha @ A Camera & A Cookbook

Serves: 6 halves

Ingredients

• 3 bell peppers
• ½ onion, sauteed
• 1 bell pepper, sauteed
• 2 cups of (cooked) ground beef (I use leftover taco meat)
• ⅓ cup of drained fire roasted tomatoes
• 1 & ½ cup of cheese (I used fiesta blend)
• 3 tbs tomato paste
• several drops of Tabasco sauce for a little more kick
• ¾ cup Italian bread crumbs (for low carb/gluten free I use PÖRQ Fried Pork Rinds Crumbs)
• no stick butter/olive oil spray

Instructions

1. Preheat over to 375°
2. Cut bell peppers in half from top to bottom. Remove stem. Clean out innards and salt insides of peppers.
3. Chop ½ onion and bell pepper into small cubes.
4. Saute onion and bell peppers in large pan. Once those are soft add in the ground beef if you don't have leftover taco meat. Make sure meat is crumbled with no big chunks.
5. Drain hamburger meat.
6. Mix in fire roasted tomatoes, tomato paste, 1 cup of cheese, and ¼ cup of bread crumbs, along with Tabasco sauce if desired. Mix until even.
7. Spoon meat mixture into 4-6 pepper halves.
8. Top with a sprinkle of cheese and bread crumbs on top of meat mixture and spray with butter spray so that it browns on top.
9. Bake for about 30 minutes in a preheated 375° oven uncovered.

3.5.3251

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