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Low Carb Stuffed Bell Peppers

Packed with flavor and nutrients, this low carb recipe for Stuffed Bell Peppers is also very filling, making it a favorite among members of our weight loss clinics. Even though it’s low carb, the entire family will enjoy it without realizing just how healthy it really is. For the widest range of antioxidants, we like to serve each person two bell peppers, one of each color. Red and green bell peppers provide an excellent mix of antioxidants, vitamins and minerals, while the lean ground turkey fills you up with protein.

When it comes to bell peppers, the red variety contain the highest amount of immunity-boosting vitamin C—one pepper contains over 200 percent of your daily required intake. They are also loaded with beta-carotene and capsaicin, which has been shown to boost metabolic function. An eight ounce serving of green bell peppers contains 2.5 grams of dietary fiber to fill you up and is an excellent source of vitamins B6, C and E. Both red and green are also rich in folate and other important nutrients.

Visit this link to find more low carb recipes and information about our weight loss clinics throughout Southern California.

Ingredients
2 large red bell peppers
2 large green bell peppers
1 lb lean ground turkey
½ can crushed tomatoes
½ cup onion, chopped
3 small garlic cloves, minced
1 cup mozzarella, shredded cheese
1 tbsp parsley
2 tsp chili powder
2 tsp cumin
2 tbsp extra virgin olive oil
Kosher sea salt and freshly ground black pepper to taste

Cut the peppers in half. Hollow out all the seeds and put the peppers in a greased or lined baking dish.

Preheat the oven to 375°F. Saute the minced garlic and onion in extra virgin olive oil over medium heat. Set aside when done and brown the lean ground turkey until it’s cooked through. Then add the onion and garlic mixture, crushed tomatoes and seasonings and mix well. Season with the kosher sea salt and pepper to your liking and cook for five more minutes.

Remove the turkey mixture from heat and stir in approximately half of the cheese. Stuff each pepper with the mixture and then top with the remaining cheese. Cook from 20 to 25 minutes or until the cheese is fully melted.

Makes two servings. 

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