These stuffed peppers in 4 steps is a low carb and high in flavor recipe, this meal is perfect for a busy lifestyle.
Equipment
- Convection oven
Ingredients
- 3 medium bell peppers approx. 1.3 lbs, any color
- 10 oz 0.6 lbs ground meat (a 50/50 blend of beef and pork is best)
- 2 tbsp milk
- 1 tbsp ketchup preferably sugar-free
- 1 tbsp Dijon mustard optional
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch garlic powder
- 1 pinch ground cloves
- 4.5 oz smoked bacon English style or thick-cut, cut into thin strips
- 1/2 cup shredded cheese such as Cheddar, Monterey Jack, or Mozzarella
- Fresh parsley or cilantro for garnish
Instructions
Wash the bell peppers and cut them in half lengthwise. Remove the seeds and membranes. You can leave the green stem (peduncle) on for a better presentation; it helps the pepper hold its shape.
In a medium mixing bowl, combine the ground meat with the sea salt, black pepper, cinnamon, nutmeg, garlic powder, and cloves. Add the milk, ketchup, and Dijon mustard. Mix well with your hands or a spatula until all the spices are evenly distributed.
Fill each pepper half generously with the meat mixture, smoothing the top with a spoon. Arrange the thin strips of smoked bacon over the meat filling in each pepper.
Preheat your oven to 350°F (180°C). Place the peppers in a baking dish and bake for 20 minutes.
Remove the dish from the oven and sprinkle the shredded cheese over each pepper. Switch the oven to the Broil setting (or keep at 350°F) and bake for an additional 5 minutes, or until the cheese is melted, bubbly, and slightly golden.
Garnish with fresh parsley or cilantro. The warm, aromatic spices in the meat are what make this dish truly unique. Enjoy.
Nutrition
Calories410 kcal
Carbohydrates11 g
Protein31 g
Fat27 g
Saturated fat11 g
Cholesterol104 mg
Sodium687 mg
Potassium706 mg
Fiber3 g
Sugar7 g
Vitamin A3898 IU
Vitamin C153 %
Calcium141 %
Iron3 mg
