Some of you have
requested to know what I filled my bell peppers with and the truth is it is practically
my meatloaf recipe minus any type of cracker or bread crumbs or oatmeal. So what did I replace the crumbs with? Mushrooms.
Low Carb Stuffed Bell Peppers
2 bell peppers
1 lb. lean ground
beef
1 cup mushrooms,
finely chopped
1 egg
1/2 medium onion,
finely chopped
1 tsp minced garlic
1/2 tsp garlic
powder
1 tsp onion powder
2 tsp dried parsley
1 tsp Worcestershire
sauce
Salt & pepper
Cut each pepper
into thirds, remove seeds and ribs, rinse and pat dry. Line the peppers up in a lightly oiled baking
dish.
Place remaining ingredients into a
bowl and mix until well blended. Evenly
divide the meat mixture among the peppers.
Cover with foil and bake at 400° for 35 to 45 minutes until peppers are
tender. Serves 6.
You can also shape
the meat mixture in a meatloaf or mini meatloaves if you wish. Pretty versatile and of course completely
keto/low carb. We have really enjoyed it
and the mushrooms work really well as a substitute for the crumbs you would
usually add to meatloaf. Good flavor
and it also makes some pretty tasty meatballs too.
Oh those look good! I tried a new to me recipe that tasted like french toast last week. One egg, a tbsp cream cheese, tbsp butter, dash of cinnamon, dash of splenda..... bake (not microwave) for 15 min in 350 oven. Serve with SF pancake syrup.... definitely a keeper! I double the recipe and baked in a small casserole dish. Hubby loved it too!
ReplyDeleteThat sounds really good! I'll have to try that. :)
DeleteI love stuffed bell peppers and make them sans grains all the time. I use grated carrots and grated zucchini as filler and no one here has a clue I changed them. I am going to try the mushroom variety (When mushrooms are 69 cents at Aldi)
ReplyDeleteI like that too. Great way to sneak those extra veggies in on the kids, huh? Hee, hee.
DeleteYummo!!!!
ReplyDelete:) :)
Delete