Sugar Free Stuffed Bell Pepper Recipe!

Sugar Free Stuffed Bell Pepper Recipe!

Stuffed Bell Peppers has always been in the recipe rotation around here but I usually made it with rice and I used the tomato paste with sugar.  I knew I wanted to bring this recipe into my Sugar Free world so I needed to find a way to make it without the rice and with tomato pate with no added sugar.  The tomato paste was easy, I just needed to remember to read the ingredients before I bought it but the rice was a little trickier.

I knew I needed the filler that rice was but I need whatever the filler was to fairly bland because I didn’t want anything overpowering the taste of the meat.  I settled on zucchini and squash and am pretty happy with the way it turned out.  I diced them in this recipe but after we cooked them my wife pointed out that we could have shredded them and kept it more “rice-like” for lack of a better term.  I may try that next time and see how it goes.

Either way, I’m glad this recipe is back in our family rotation and not only is it sugar-free but also dairy-free, low carb, and gluten-free.

 

Sugar Free Stuffed Bell Peppers
Yield: 4 People

Sugar Free Stuffed Bell Peppers

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Soy, Gluten, Dairy, and Sugar Free Stuffed Bell Pepper Recipe

Ingredients

  • 4 Bell Peppers
  • 2 Lbs Ground Hamburger Meat
  • 1 Onion, Diced
  • 2 Garlic Cloves, Diced
  • 1 Zucchini, Diced
  • 1 Squash, Diced
  • 1 Tsp Olive OIl
  • 1 Tbsp Kosher Salt
  • 1/2 Tbsp Oregano
  • 1/2 Tbsp Black Pepper
  • Table Salt for Peppers
  • Chopped Cilantro for Garnish

Instructions

  1. Chop tops off Peppers and remove seeds
  2. Boil Peppers in water for 4-5 Minutes
  3. Place Olive Oil in skillet, cook meat, onions, and garlic until meet is about halfway brown
  4. Place all other ingredients except for Cilantro and table salt in skillet and cook until veggies are soft, approx 20 minutes
  5. Salt inside of peppers and stuff with meat mixture
  6. Bake Peppers for 15 minutes at 350 degrees
  7. Garnish with Cilantro

 

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