Healthy Recipe of the Week
While this recipe involves more steps and can take longer to prepare, stuffed bell peppers are very tasteful and healthy. Feel free to navigate away from the exact recipe, get creative, and make it your own! One alternative I have used in the past is swamping the ground turkey for quinoa. Quinoa makes this recipe vegan-friendly, and is a good source of protein.
What recipe variations or substitutions can you think of?
Please share your recipe variations in the comments section.
Low Carb Stuffed Bell Peppers
Ingredients
- (4) Bell Peppers (wash and remove seeds and tops)
- 1 tablespoon Extra Virgin Olive Oil
- 1/3 cup Onion (finely chopped)
- 3 Garlic Cloves (minced) (small to medium-sized)
- 1/4 cup Green Onion (finely chopped)
- 2 tablespoons Green Peppers (minced)
- 1-pound Ground Turkey Breast (*may substitute with crumbled Tempeh for a vegan alternative)
- Half of a 14.5-ounce can Diced Tomatoes (save 1/4 cup of liquid)
- 1 tablespoon Parsley (chopped)
- 1 1/2 teaspoons Italian Seasoning
- 1 teaspoon Kosher Salt
- Black Pepper, to taste
- 1/4 cup Pizza Sauce (*may substitute with Marinara Sauce of choice)
- 1/4 cup Mozzarella Cheese (shredded) (*may substitute with Almond Cheese for vegan alternative)
- 1/4 cup Monterey Jack Cheese (shredded) (*may substitute with Almond Cheese for vegan alternative
Directions
Preheat oven to 375°F. Sauté the onion and garlic in the olive oil until the onion softens. Add the green onions, green pepper, and sauté for about five (5) minutes. Set onion, garlic, and green pepper mixture aside. Brown ground turkey breast (or tempeh) and cook through. Add the onion, garlic, and green pepper mixture to turkey (or tempeh). Add the diced tomatoes, parsley, Italian seasoning and season with salt and black pepper. Mix well and cook another five (5) minutes. Stuff the mixture inside hollow (or emptied) bell peppers. Pour the saved tomato liquid in a baking dish and place peppers in the dish. Top each stuffed pepper with about a tablespoon of pizza (or marinara)sauce. Top each pepper with the cheese of choice. Bake for twenty (20) minutes or until the cheese is golden brown.
Yields: 4 servings
Nutritional Information
323 calories, 18 grams carbs, 5 grams fiber, 17 grams fat, 27.5 grams protein.
Reference
Valley Medical Center Marketing and Communications Outreach. (2024, September 10). Low carb stuffed bell peppers. Valley Medical Center. https://blog.valleymed.org/2024/09/10/valley-eats-low-carb-stuffed-bell-peppers/?j=177780&sfmc_sub=223998&l=55_HTML&u=4252018&mid=534004843&jb=24003
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