For this version of stuffed peppers, I used the Ground Beef Enchilada Toppings. Tasty and filling, and very easy! and even better the next day. Perfect for meal prep, packed lunches and make-ahead meals. Suitable for Atkins, Keto, LCHF, Low Carb, Diabetic, Low Glycemic, Gluten Free, Grain Free, Sugar Free, Nut Free, Coconut Free, CKD, Low Potassium, Low Sodium, Kidney Diet .
Preparation:
Cook:
Level: Easy
Ingredients
- 3 Medium peppers (see notes)
- 1 pound Ground beef 85/15
- Salt and pepper
- ¼ cups Diced onion
- 2-¼ ounces, weight Sliced black olives (or whole olives cut in half)
- 1 teaspoon Crushed garlic from Christopher Ranch (or 2 fresh cloves, chopped)
- 8 ounces, liquid Medium La Victoria Enchilada Sauce (see notes)
- 4 ounces, liquid Del Monte tomato sauce (see notes)
- ½ teaspoon Mexican oregano
- ¼ teaspoons Black pepper
- ¼ teaspoons Red pepper flakes (optional)
- 1-½ cup Sharp Cheddar Cheese, Shredded And Divided
- 2 tablespoons Chopped cilantro, for garnish
Preparation
Preheat the oven to 350ºF. Spray a baking dish large enough to hold all the halved peppers flat, cut side up, with cooking spray. Put aside.
Cut the peppers in half lengthwise (down through the stem or just beside the stem). Remove seeds and membranes. Put the peppers in a microwave-safe dish and sprinkle them with a tablespoon of water. Cover tightly and microwave on high power for 3 minutes. Drain well and place the peppers in a baking dish or casserole dish large enough to lay flat with their cut sides up.
Brown the ground beef with the onion in a large skillet. Lightly salt and pepper the meat during cooking. Cook until the onions are translucent and the water from the meat has evaporated. Drain the fat.
While the meat cooks, drain the olives and reserve 6 halves or slices to use as garnish.
Add the garlic to the cooked meat and continue cooking for another minute. Add the enchilada sauce, tomato sauce, drained olives, remaining spices and 1 cup cheese to the burger. Stir until the cheese is completely melted and the mixture has thickened somewhat.
Divide the enchilada stuffing evenly among the pepper cups. Sprinkle the rest of the cheese on top. If you reserved olive halves/slices, place them on top of the cheese. This is just for presentation, so if you forgot to save some, don’t worry.
Bake for 30 minutes, or until cheese on top begins to brown. Remove from oven and sprinkle with chopped cilantro. Serve.
Leftovers can be frozen.
Remarks:
• I stuffed red and green peppers, and I like red much better for this dish. They give it a softness that green does not. Green peppers contain 1 less carbohydrate per serving. To enhance the macros, I recommend serving with a few slices of avocado on the side.
• Use any enchilada sauce that is gluten-free, sugar-free, and has no added tomato sauce.
• You will only use half of a small can of tomato sauce. Be sure to use one with no added sugar. You can freeze the other half in a freezer bag and save for next time, or make 2 batches at a time and freeze the extras to reheat and serve later.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to ensure more accurate estimates. The recipe is stored on and available for MFP users to log into their food journals.
• For more Atkins/low carb/Keto recipes and cooking tips, search Aunt Rocky’s Low Carb Recipes and Tips group on Facebook, or follow me on Pinterest at auntrocky2.
Per serving (using red bell peppers): Calories 320, Total Fat 21g, Saturated Fat 8g, Sodium 474mg, Potassium 31mg, Total Carbs 12g, Dietary Fiber 2g, Net Carbs 10*g, Sugars 6g , Protein 21 g. Macros: 60% fat, 27% protein, 13% carbs.
© December 17, 2018 Roxana Lopez for Aunt Rocky’s.
