Today was the first day of my dive back into low carbing. I've written my menu for the week in my previous post.
A member from FamilyCorner.com posted the low carb sloppy joe stuffed peppers that I made for my dinner tonight. This dish was full of flavor and very good. I didn't eat a lot for breakfast and lunch today so I decided to eat one whole green pepper and the filling. The original serving size is 1/2 of a green pepper with filling for 4 carbs. I didn't use quite one pound of ground beef so I probably have enough filling left over to stuff another whole pepper. I'm going to cook the pepper tomorrow, then stuff it and stick it into the freezer for when I need a quick lunch or dinner. This recipe is a keeper!
Low Carb Sloppy Joe Stuffed Peppers
1 pound ground beef
1 ounce onion, chopped, about 2 TBSP
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce - I used Hunts
1 teaspoon granular Splenda - I skipped this
1 1/2 teaspoons white vinergar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt -I skipped this
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded - I just
sprinkled a little bit on top of my peppers
3 green peppers, halved lengthwise
Brown the ground beef, onion, celery and garlic; drain fat.
Stir in all remaining ingredients except the cheese and green peppers.
Simmer 10 minutes.
Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. To shorten baking time, I cooked mine for almost 8 minutes.
Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese.
Bake at 350º 15-20 minutes (5 -10 for me) until hot and bubbly and peppers are tender.
Makes 6 servings
Can be frozen
Per Serving: 306 Calories; 21g Fat; 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Click here to see the original recipe.