Stuffed Peppers (Lower Carb)

We are trying our hand at low-carb, and so far so good.  As far as main dishes go for us, it’s not too bad – we don’t eat much pasta.  But rice, starchy veg, and my beloved pretzels and beer…well, there’s no substitute for the latter, but it’s surprisingly easy to do without the former.  This is a stuffed pepper that we concocted using vegetables instead of rice mixed in with the turkey and our homemade roasted red pepper tomato sauce.  It was quite good, and the leftovers make for easy lunches.

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  • 4 Bell Peppers, any colors
  • 1 lb ground turkey (99% lean if you can find it)
  • olive oil
  • 2 cloves garlic, crushed
  • 1/2 an onion, chopped
  • 2 cups of tomato sauce (any kind is fine, but heavily seasoned works best)
  • any veggies you like, chopped – we used yellow squash and snap pea pods
  • shredded cheese, any kind – we used provolone
  • salt and pepper to taste

Preheat oven to 350 degrees.

Cut peppers in half, seed and set aside.  In a large skillet, heat olive oil over medium flame.  Saute onion and garlic until lightly browned, then add ground turkey, season with salt and pepper and brown.

Add tomato sauce until slightly thickened, then add vegetables until cooked through (but not too soft).  Add filling to peppers and sprinkle with cheese.  Bake for about 25 minutes, or until peppers are softened and cheese is lightly browned.

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