Stuffed Bell Peppers
1 lb Ground Beef
6 Bell Peppers, cut into strips
1/2 Onion, diced
2 1/2 tsp Minced Garlic
1/2 Cup Cauliflower rice (optional)
3 Cups Marinara
1 Cup Shredded Mozzarella Cheese
1 TBSP Italian Seasoning
1/2 tsp Black Pepper
1 tsp Paprika
1/4 tsp Pink Salt
Start by preparing your bell peppers. Rinse them and cut off the tops and remove the membranes. Once this is done just set them aside.
In a pan over medium heat, add about one tablespoon of the oil of your choice and add in the onion and let cook about 4 to 5 minutes. Then, add in your minced garlic and cook until fragrant about 2-3 minutes. Add in your ground beef and season with Salt, Pepper, Italian Seasoning and Paprika. Let cook until meat is browned. Once your meat is cooked, drain your meat to get out any excess fat. If you do not usually do this, you can skip this step. Once drained, add your meat back into the pan.
Add in the cauliflower rice (if using) and also add in 1 cup of marinara. Mix until well combined. Remove from heat.
In a crockpot, add 2 cups of marinara to the bottom of your crockpot. This step is optional some people use water. This helps keep the bell peppers tender and prevent them from burning. I prefer to add the marinara and you will see why at the end.
Next, stuff each bell pepper with your meat mixture and place into the crockpot. Once your are done placing all bell peppers into the crockpot, place the lid on and cook on low for 6 hours.
When your stuffed bell peppers are about done, add shredded cheese to the top of each bell pepper and close lid until melted. When ready to serve your bell peppers, you can also drizzle some of the marinara from the bottom of the crockpot on top of the bell pepper.
Serving: 1 Stuffed Bell Pepper
This recipe is about 11 Net carbs for a serving so you do want to make sure you take into account your other meals for the day to fit this into your macros for the day. You can also cut your peppers in halves and cook them the same way to cut on carbs. This will make it 5.5 net carbs.
Macros Per Serving:
Total Carbs: 15
Net Carbs: 11
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