Cooking with Strawberry Stuffed Pepper Low Carb. Ep. 12
Stuffed Peppers & Tomatoes
Ingredient
1lb 80/20 Ground beef
1lb low fat Ground Turkey
2 10oz Bags of Riced Cauliflower defrosted or cooked
1 28oz can Stewed and 1- 14.5oz diced tomatoes (you can just jar sauce if you like)
1/3 cup or 6 TBS My Italian seasoning mix plus 2TBS
1/2 cup Freeze dried onions (Thrive)
6 Bell Pepper and 6 good size tomatoes or 12 of either
Pre heat over to 380 Degrees
Prepare the riced cauliflower according to package then when cool enough to touch squeeze at least half the water out of it
Put can of stewed tomatoes and diced tomatoes in the blender or food processor and puree
remove the tops of the peppers and all the seeds. Cut the top off the tomato and use a spoon to hollow them out.
in a large bowl combine both meats the seasoning cauliflower seasoning and dried onions with 2/3 of all the tomato puree. mix with your bare hands, till well mixed.
Stuff this mix into all your peppers and or tomatoes
Add 2 tbs Italian seasoning mix to the remainder of the tomato puree
I use a pan with a edge of 4 inches for baking it can be metal or glass I also line it with foil because it makes clean up easier.
Place all the peppers and or tomatoes in the pan pour the remaining tomato puree over them. Put pan in pre heated over for 45 min (for a metal pan might be longer for glass.
When serving pour some of the sauce over them
The peppers come out cooked but firm like they have been steamed.
These freeze well before cooking for future meals.
CARBS. Red Bell peppers have about 6 grams, green are 5 grams of carbs Cauliflower has about 4 grams of carbs per 1/2 cup Tomato has about 4 carbs If you estimate that each item has 10 net carbs I think you will be good.
Next time I make these I will also make a Vegan one using TVP to let you know how it comes out
Ingredient
1lb 80/20 Ground beef
1lb low fat Ground Turkey
2 10oz Bags of Riced Cauliflower defrosted or cooked
1 28oz can Stewed and 1- 14.5oz diced tomatoes (you can just jar sauce if you like)
1/3 cup or 6 TBS My Italian seasoning mix plus 2TBS
1/2 cup Freeze dried onions (Thrive)
6 Bell Pepper and 6 good size tomatoes or 12 of either
Pre heat over to 380 Degrees
Prepare the riced cauliflower according to package then when cool enough to touch squeeze at least half the water out of it
Put can of stewed tomatoes and diced tomatoes in the blender or food processor and puree
remove the tops of the peppers and all the seeds. Cut the top off the tomato and use a spoon to hollow them out.
in a large bowl combine both meats the seasoning cauliflower seasoning and dried onions with 2/3 of all the tomato puree. mix with your bare hands, till well mixed.
Stuff this mix into all your peppers and or tomatoes
Add 2 tbs Italian seasoning mix to the remainder of the tomato puree
I use a pan with a edge of 4 inches for baking it can be metal or glass I also line it with foil because it makes clean up easier.
Place all the peppers and or tomatoes in the pan pour the remaining tomato puree over them. Put pan in pre heated over for 45 min (for a metal pan might be longer for glass.
When serving pour some of the sauce over them
The peppers come out cooked but firm like they have been steamed.
These freeze well before cooking for future meals.
|
| I did not have large enough tomatoes because they are out of season in Jan. As such i make 2 meat balls with the extra stuffing. |
 |
| I was impressed with how well they stayed together with out rice or barley. |
CARBS. Red Bell peppers have about 6 grams, green are 5 grams of carbs Cauliflower has about 4 grams of carbs per 1/2 cup Tomato has about 4 carbs If you estimate that each item has 10 net carbs I think you will be good.
Next time I make these I will also make a Vegan one using TVP to let you know how it comes out
Comments
Post a Comment