When I can find them, I buy the really big bell peppers for stuffing. Usually a recipe of my filling using 1 lb. of ground beef will make four stuffed peppers for me. The two colossal specimens shown in the photo above were SO ginormous, the two of them ALONE used up ALL the filling!! Now that RARELY happens, but on this occasion, this was the honest truth!
I didn’t have any kind of recipe when I created these. I just decided to take some ground meat, cheese it up with several cheeses (including feta of course), add some typical Greek seasonings and see what resulted. Glad I did, as these came out GREAT!! Then, after dinner, I Googled “Greek Stuffed Peppers” and indeed, they do make something similar in Greece, but with rice added to the filling, which I can’t eat on a low-carb diet. These are only Induction friendly if you omit the red wine.
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4 3-oz. bell peppers, any color (try to select peppers with fairly flat bottoms)
16 oz. ground beef (or ground lamb)
2 oz. onion, chopped fine
1 Roma tomato, chopped
1 T. tomato paste
1/3 c. water
¼ c. red wine (omit if on Induction)
1 large clove garlic, minced
1/8 tsp. cinnamon
¼ tsp. crushed dried oregano
¼ c. parsley, chopped
½ c. feta, rinsed in strainer under cold water
½ c. Monterrey Jack cheese
2 tsp. Parmesan
VARIATION: Use some dill weed in place of the cinnamon
DIRECTIONS: Bring a large pot of water to a boil. Cut the tops off peppers and save for some other use. Remove seed core. Boil the main pepper bottoms 3-4 minutes to begin to tenderize them a bit, which will greatly shorten overall baking time on this dish. Remove and drain and place in baking dish. Preheat the oven to 350º at this point. Next brown the ground meat in a non-stick skillet. Add onion, garlic, tomato, tomato paste, wine and water. Next add the parsley and spices. Simmer about 10 minutes, stirring, until tomato and onion are fully tender and the liquid is evaporating nicely. Add feta and Jack cheese. Stir to blend and melt. Remove from heat. Stuff the peppers and sprinkle the tops with the Parmesan cheese. Pop in preheated 350º oven for 30-35 minutes or until pepper shells are tender, but not overcooked and falling apart. Serve with a nice Greek salad.
NUTRITIONAL INFO: Makes 4 stuffed peppers, each contains:
370 calories, 23.18 g fat, 8.15 g carbs, 2.1 g fiber, 6.05 g NET CARBS, 29 g protein, 720 mg sodium