How to low-carb Stuffed Peppers

Love stuffed peppers when cold weather comes along, but not looking to bulk up on carb-heavy rice? This recipe for low-carb stuffed peppers and can be easily made for vegetarians and carnivores and makes a tasty and colorful meal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Large green, red, or yellow bell peppers for stuffing
• garlic
• onion
• squash
• zucchini
• black or white beans
• cheese or meat of choice
• spices as desired
• cutting board
• skillet
• roasting pan, preferably with lid, if not, tin foil will be needed
• chopping knife
• olive oil or other cooking oil
• oven

1. Prepare your work area, making sure everything is clean and tidy and make sure to wash your hands! Begin by peeling your garlic and onions. I like to peel my garlic by first whacking it hard with my chopping knife, usually this loosens the peel. Once you've peeled the onion and garlic, chop them up into small pieces.

2. Once you have your garlic and onion chopped and ready, put on your skillet with a little olive oil, and once the oil is hot, drop in the garlic and onions, being careful not to splatter oil and burn yourself and add a little salt.

3. If you are using dried beans, not canned, you s

4. Once you've started your oil going, chop the rest of your vegetables (you can use vegetables other than the ones suggested, of course) and drop them into the skillet to sautee as well. If you are using ground beef, or chicken, or some kind of meat, start it cooking in a seperate skillet as well.

5. Once your vegetables and meat are cooked, put them in a large bowl to mix with any spices you might want to use, beans and cheese.Crumble or shred your cheese, depending on the texture (dryer cheeses like feta crumble easily, whereas cheddar is better shredded) I like to make stuffed peppers with feta cheese, with is a stronger tasting Greek goat cheese, but cheddar and other classics work well too.

6. Now chop the tops of the bell peppers(I like to use a variety of colors for effect) and put them aside. Then cut out the veins and the seeds and arrange peppers in your roasting dish so they are crammed together tightly and stay upright, the open end up.

7. Fill peppers with your mixture of veggies and cheese, or veggies and meat, and put the tops on. If you like paint the peppers with a little olive oil and salt. Bake for 30-40 minutes in oven at 350 F (this really depends on how done you like your peppers, as the rest of the ingredients are already cooked ahead of time)

Tips & Warnings

• Peppers can also be stuffed with spinach, lentils, carrots, potato mixtures, and all sorts of vegetables. Of course some of these vegetables are high in carbs.
• Adding your favorite spices, and preparing your peppers with a theme allows for more variety. For example, sometimes I make "Greek" stuffed peppers with feta, spinach, kalamata olives and eggplant, and other times I make "Mexican" stuffed peppers with black beans, chili powder, tomatoes, and pepper jack cheese.
• If you don't plan on using canned beans, black beans and white beans need to be prepared ahead of time, as they take a long time to cook.

[StreetBloggers]

on 11/13/2008 good article, now you should market it, digg,s tumble utterli and twitter and as always comment and rate others and find alot of frieds on ehow