Southwestern Stuffed Peppers Recipe - Low Carb & Healthy
Low carb recipe for Southwestern Stuffed Peppers which belongs to the Beef recipe category.
- 1 pound (455 g) ground beef
- cup (80 g) chopped onion
- 1 clove garlic, crushed
- 1 can (14 ounces, or 410 g) tomatoes with green chilies, divided
- 1 egg
- cup (120 ml) half-and-half
- cup (70 g) pork rind crumbs
- 1 teaspoon ground cumin
- 1 teaspoon salt or Vege-Sal
- teaspoon pepper
- 3 big, nicely shaped green peppers
Preheat oven to 350F (180C, or gas mark 4) In a large bowl combine the ground beef, onion, garlic, cup (120 g) of the tomatoes with chilies, the egg, half-and-half, pork rind crumbs, and seasonings.
Use clean hands to combine everything well.
Cut the peppers in half from top to bottom and scoop out the seeds and core.
Form the meat mixture into 6 equal balls and press each into a pepper half, mashing it down a little to fill the peppers.
Arrange peppers in a baking pan as you stuff them.
Spoon the remaining tomatoes over the top and bake for 75 to 90 minutes.
This makes 6 servings from 1 pound (455 g) of ground beef
Each serving has 9 g carbohydrate; 2 g fiber; for a usable carb total of 7 g; 27 g protein.