These peppers pack in a lot of nutrition (each one has more than the recommended intake of vitamin A and C and is an excellent source of just about every other nutrient) while still being low in calories. If you're looking for something that will provide lots of comfort food flavor but isn't too carb-heavy, try this recipe! With a tasty steamed pepper as your base, a filling that is chock-full of protein and veggies, and mashed cauliflower on top, you don't need to worry about getting your daily vegetable servings.
6 (6-7 oz). bell peppers, any color
1/4 cup water
1 pound (16 oz.) 90% lean ground beef (can use extra lean ground beef, ground chicken, or ground turkey to reduce fat a little more)
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. (~2 cloves) minced garlic
2 1/2 cups frozen mixed vegetables
1 cup beef broth
2 tbsp. Worcestershire sauce
1 1/2 tbsp. cornstarch
1/4 tsp. black pepper
6 tsp. shredded cheddar cheese
1 recipe Mashed Cauliflower
Preheat oven to 375 degrees F. Cut tops off of bell peppers and clean out membranes from inside. Pour water on a large plate and place bell peppers cut side down on plate. Cover peppers loosely with cellophane wrap. Microwave on HIGH for 5 minutes. Remove from microwave and let stand for an additional 3-4 minutes under the cellophane wrap until crisp-tender or to desired degree of doneness. Heat a large skillet over medium high heat. Add ground beef, salt, pepper, and garlic. Cook, stirring to crumble for about 6-8 minutes or until meat is browned; reduce heat to medium. While crumbling ground beef, place frozen mixed vegetables in a microwave-safe bowl and heat on HIGH for about 3 minutes to partially thaw them. Prepare beef gravy mixture by whisking together beef broth, Worcestershire sauce, cornstarch, and black pepper in a small mixing bowl and pour into skillet. Also add mixed vegetables to skillet. Cook beef, gravy, and vegetable mixture on medium heat until vegetables are heated and gravy thickens. Stuff each bell pepper with ~3/4 cup beef mixture (to the top of the pepper) and ~1/3 cup mashed cauliflower, and sprinkle with 1 tsp. cheese. Place stuffed peppers standing up into a 9x11- or 9x13-inch baking dish and place in preheated oven. Bake for about 10-15 minutes or until cheese is melted, the filling is heated thoroughly, and the bell peppers are slightly soft.
Servings: 6 (1 stuffed pepper per serving)
314 calories, 24 grams carbohydrate (7 grams fiber), 21 grams protein, 15 grams fat (6 grams saturated). This meal is an excellent source of vitamin A, several B vitamins (riboflavin, niacin, vitamin B6, vitamin B12), vitamin C, iron, potassium, and zinc. It is a good source of thiamin (a B vitamin).
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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