Ultra Low Carb Stuffed Bell Peppers

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In this latest recipe video from Athlete.io, resident chef Alex Navarro shares her recipe for awesome ultra-low carb stuffed bell peppers.

For more Ultra Low-Carb recipes, visit FitLivingFoodies.com. To purchase the Transforming Recipes cookbook, which is loaded with 100+ more ultra low-carb recipes, click here.

(Makes 4 stuffed bell peppers)

What you’ll need:
Cutting board
Knife
Baking sheet lined with aluminum foil
Large skillet
Spatula
2 Spoons
Tongs
Oven 

Ingredients:
4 Medium bell peppers of equal size that can stand up on their own, tops cut off and seeds removed
Salt and pepper
1lb grass fed beef
½ jar low Carb pasta sauce (about 6oz)
½ cup whole fat ricotta cheese
½ cup Parmesan cheese

Instructions:

1. Set oven to broil.
Preheat the oven and arrange the top rack so it’s about 6 inches from the flame.

2. Season peppers.
Once the bell peppers are de-seeded and tops are removed arrange them on the baking sheet and sprinkle a pinch of salt and pepper inside them.

3. Broil peppers.
Broil for 3-5 minutes or until the edges are slightly browned. Remove promptly and set aside. Oven temps may very so check on them after 3 minutes, as you don’t want to over-cook them. They will cook more once they are stuffed. If liquid has formed in the bottom of the peppers simply use a paper towel to soak up the liquid.

4. Brown beef.
Heat a large skillet over medium-high heat and brown the beef. Drain out any excess fat using a few paper towels. Reduce heat to medium-low.

5. Add sauce.
Carefully pour about half the jar of pasta sauce into the meat. Stir to evenly coat the beef and remove from heat.

6. Stuff peppers with ricotta cheese.
Using a small spoon place a large dollop of the ricotta cheese in the bottom of each pepper. Press it down to fill all the edges of the bottom of the peppers.

7. Top with beef.
Using another spoon place ¼ of the beef mixture into each bell pepper, pressing it down so they are filled tightly.

8. Top with parmesan cheese.
Divide the parmesan cheese among the four stuffed peppers and generously sprinkle it on top of the beef.

9. Broil again
Place the stuffed peppers back in the oven and broil for 3-5 minutes or until the cheese starts to bubble. Be careful not to burn the cheese!

10. Consume!
Using another spoon place ¼ of the beef mixture into each bell pepper, pressing it down so they are filled tightly.

Serving size: 1 stuffed pepper
cal: 395
fat: 18.5g
protein: 44.2g
Carbs: 7g (usable carbs)

 

  • Nolan

    We don’t have “low-carb” versions of food products much here in the UK. Any chance you could come up with a DH approved low carb sauce recipe?

    • http://www.facebook.com/ElysianPhoenix Riordan Phoenix Whitehouse

      We have a similar problem here in Australia, particularly in North Queensland. Not many ULC pasta sauces and the ones that are available are incredibly expensive, so a home-made alternative would be fantastic!

      • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

        Soon Riordan, very soon! Is there anything else you’ve had difficulty finding that I may be able to help with?

    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      Lucky for you Nolan that’s towards the top of my list of new recipes to post! Keep an eye out!

  • Nev-001

    replace beef with ground lamb….. That would be AWESOME!

    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      Good call! I will definitely try that next time :-)

  • http://www.facebook.com/rina.mendoza.71 Rina Mendoza

    boom! yummy! :)

    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      Love the pic! Thanks for sharing Rina!

  • Stephen R.

    I made a “southwest” version of these last night. Throw some jalapeno salt in the peppers when you broil them, change the marinara sauce to salsa, and the ricotta to pepperjack. Tastes awesome.

  • Jeremy Wethall

    So I made this with Taco Bell hot sauce instead of the pasta sauce because its zero carb and calorie free, man, it was amazing. If you want to cut down the carbs and make something that tastes amazing, I’d recommend it.