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Stuffed Peppers - Low Carb
Nb persons: 0
Yield: 4 servings Can be frozen
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| 2 large | green peppers, halved lengthwise |
| 1 pound | ground beef |
| 1/4 cup | onion, chopped |
| 1 1/4 ounces 1 clove | garlic minced |
| 1/2 cup | tomato, chopped, about 2 ounces |
| Salt, to taste | |
| pepper, to taste | |
| 4 ounces | cheddar cheese, shredded |
| 2 ounces | cheddar cheese, shredded, for topping |
In a large pot, bring about half a potful of water to a boil. Add the peppers and boil for 3 minutes; drain. In the same pot, brown the hamburger, onion and garlic. Drain the fat and stir in the tomatoes and seasonings. Cook until the tomatoes are hot; remove from the heat and stir in the 4 ounces of cheese. Put the pepper halves in a greased 8×8″ baking pan and fill with the meat mixture. Sprinkle the extra cheese on top, if using. Bake at 350º for 20-25 minutes.
Makes 4 servings Can be frozen
Per Serving: 388 Calories; 27g Fat; 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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