Every inch, every pound and every percent of body fat matter when it’s the summer seasons and people are wearing less and less. If you’re like me, you notice all these little inters and pounds and try to keep them in check! Using low carb recipes at night can be one of your best allies while you try to ward off fat and continue to get lean! Using this simple low carb recipe is a great way to protect your body from unwanted fat!
Paleo – Low Carb Recipe – Stuffed Peppers
- 1 pound grass-fed ground beef
- 4 large green peppers. You can also choose to double this recipe. Use peppers with FLAT bottoms so they stand up on their own.
- 1 taco seasoning packet – or you can make you own.
- 1 14.5 oz. can diced tomatoes (juice included)
- 1 small zucchini – seeds removed and finely diced (you should end up with about a cup of zucchini)
- 2-3 carrots (or 6-8 baby carrots) – peeled and finely diced (you should end up with about a cup of carrots)
- 1 medium onion – chopped
- 1 jalapeno pepper – chopped (optional)
- Taco sauce or hot sauce (optional)
- Corn (optional)
Pre-heat oven to 350°F.
- Wash green peppers and slice off the tops. Carefully remove seeds and membranes so they are ready to be stuffed!
- Next place the peppers in a large pot. Cover completely with salt water and bring the water to a boil, allowing the peppers to cook (blanch) for 4 to 5 minutes or until tender.
- Cooking the ground beef in a large skillet with your spices (taco seasoning). While the meat is cooking, add in your veggies – carrots, zucchini, onions, jalapeños. Make sure you continue to cook the meat and veggies until the vegetables are tender.
- Once the meat and veggies are done, mix in the can of tomatoes (with juice).
- Cook this mixture completely, allowing the juices to combine and seep into the vegetables and meat. You should be stirring frequently, you may also need to decrease the heat. In the end the majority of the liquid should cook away.
- Remove your cooked peppers from the heat and place them open side down to drain excess water. They can be placed on a towel to absorb the water.
- In a large baking dish, flip the pepper right side up and begin filling them with the meat and vegetable mixture. Care while handling, they will be hot.
- Place the filled peppers in the oven and bake for 10 minutes.
- Remove from oven and plate. Add taco sauce (optional) and Daiya cheese (optional)
Fitness Tips : If you aren’t as concerned about it being a Paleo recipe, you can add some brown rice to the meat mixture. 1 cup should cover it. These also make for great on the go, low carb snacks. SO feel free to double the recipe!
Add this recipe to your healthy, low calorie book and make it part of your monthly low carb recipes. Adding them to a book allows you to make notes and to keep them as visuals so you don’t forget them.