Try this protein-rich, low-carb recipe this week. It’s hearty and delicious, and it’s sure to become a new family favorite.
Loaded Bell Peppers
4 bell peppers (green, red, or yellow), tops removed, seeded
1 pound lean ground beef (may substitute ground turkey or chicken)
2 tablespoons extra-virgin olive oil
½ yellow onion, finely diced
1 cup sliced baby portabella mushrooms
1 zucchini, diced
1 bell pepper, diced
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano
1 tablespoon tomato paste
½ teaspoon prepared garlic
Fresh, chopped basil for garnish (optional)
Shredded low-fat Mozzarella cheese
Preheat oven to 350 degrees F.
Wrap the bell peppers (with tops and seeds removed) in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain any excess oil and set aside. In the same pan add oil and cook onion, prepared garlic, mushrooms, zucchini, bell pepper and spinach until tender. Return beef to the skillet. Mix in the tomatoes and tomato paste, and season salt and pepper. Stuff the green peppers with the skillet mixture, and garnish with fresh chopped basil and shredded cheese (optional).
Return peppers to the oven, and continue cooking 15 minutes.