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Vegetarian Stuffed Peppers

8 servings

1 tablespoon olive oil
3 green onions - finely chopped
2 garlic cloves - chopped
3 small ripe tomatoes - peeled, seeded,
and chopped
= (or 1 1/2 cups canned chopped tomatoes,
Salt - to taste
=== PEPPERS ===
8 assorted bell peppers - roasted, peeled
1/2 cup frozen chopped kale or collard greens - thawed, and
squeezed dry
1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 pound smoked mozzarella or Swiss cheese - cut into eight 1/4"
by 2 1/2" sticks
1/2 cup grated Parmesan cheese
= (preferably freshly grated)

Preparation Method:
For sauce: Heat oil in a heavy medium skillet over medium heat. Add green onions and cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 1 minute more. Add tomatoes; reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Season to taste with salt.
For peppers: Heat oven to 375 degrees; grease a 2-quart shallow baking dish with olive oil. Make a 2-inch slit along side of each pepper. Scoop out seeds and gently pull out white pulp with your fingers. Rinse and pat dry.
Mix kale, basil, salt and pepper. Place 1 cheese strip and 1 tablespoon kale mixture in each pepper. Arrange peppers in a single layer in prepared dish, filled side up. Pour sauce on top. Sprinkle evenly with Parmesan. Bake 40 to 45 minutes, until lightly browned.
Comments: To roast peppers, broil them 4 inches from heat source, turning occasionally, until skins blacken and blister. Place peppers in a bowl, cover and set aside for 10 minutes. Peel off skins.
Carbohydrates: 10 grams
Net Carbs: 7.5 grams
Fiber: 2.5 grams
Protein: 15 grams
Fat: 16 grams
Calories: 241

Per Serving (excluding unknown items): 52 Calories
3g Fat (55.8% calories from fat)
3g Protein
3g Carbohydrate
1g Dietary Fiber
4mg Cholesterol
232mg Sodium. Exchanges: 0 Grain(Starch)
1/2 Lean Meat
1/2 Vegetable
1/2 Fat.

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