by Olesya Novik
This stuffed pepper recipe is full of protein but low in both carbs and fat, which means you can have at any time of day and make it fit in with your daily food requirements — regardless of what they may be. Enjoy!
2 large green or red bell peppers, split in half lengthwise and cleaned of seeds and membranes
16 oz ground chicken or turkey breast
1/2 cup mushrooms, chopped
2 small shallots, finely chopped
1 clove garlic, minced
1 medium tomato, chopped
1 Tbsp Worcestershire sauce
1 Tbsp Italian seasoning
Pinch of salt
2 ounces low fat cheddar cheese
Preheat oven to 350 F.
Steam your pepper halves in a steamer for 3-5 minutes (or immerse them in boiling water for the same period of time, former being preferred because they tend to preserve more nutritional content that way). Once done, set aside and let cool.
In a pan (sprayed with cooking spray), brown shallots and garlic; add the mushrooms, then add the ground meat. Add your seasonings and continue cooking, stiring the meat, until cooked through. Add the diced tomato to the mix and stir those in, cooking for just a minute longer, until the tomatoes just start to cook. Take off the heat and drain off any liquid.
Line a baking sheet with foil, spray with cooking spray, and put the pepper halves on it. Fill each half with equal amounts of cooked chicken mixture. Sprinkle with cheddar cheese, and spray with cooking spray over the top (to aid in low fat cheese melting).
Bake for 25-30 minutes. Makes 4 servings.
Nutritional Information per Serving
Carbs: 7g (or 9g if using red peppers)