Stuffed peppers... need ideas...

[1Prince2Princesses]

I've done them similar to the Taco ones, excpet with ground turkey, taco seasoning, salsa, and black beans (you could leave the beans out for low-carb). Top them with some extra salsa and cheddar/jack or a pre-shredded mexican cheese blend and bake- yummo!

I actually have made these with ground turkey, and not told my family... they're big beef eaters. They never knew the difference.

 

[phillybeth]

I actually have made these with ground turkey, and not told my family... they're big beef eaters. They never knew the difference.

Heh- much like what I do to my DH. Once in a while he will take a bite, look and me and say, "Is this ground meat?" Yes dear, it's ground meat

 

[swankybeth]

I have a recipe that I use that involves no rice, pasta, etc. I stuff the peppers with a mixture of ground turkey breast and diced onions w/other spices and it's topped with BBQ sauce and baked. I got the recipe from cooks.com if you're interested.

 

[justaquestion]

We've done feta cheese with an olive tapenade and a ground meat. Sometimes with lamb.

Not for everyone!

 

[Papa Deuce]

I have a recipe that I use that involves no rice, pasta, etc. I stuff the peppers with a mixture of ground turkey breast and diced onions w/other spices and it's topped with BBQ sauce and baked. I got the recipe from cooks.com if you're interested.

Thanks.... sound like up my alley!

 

[MareQ]

We always stuff ours with my meatball/meatloaf mixture. We use red peppers only - I make 2 peppers for DH and I and the rest I just roll up into meatballs. Then I make a sauce out of plain canned tomato sauce, a dash of wostershire, red peppers slices and about 1/2c of red wine, put the peppers and meatballs in to simmer till everything is cooked.

We serve it over mashed potatoes!

 

[LadyZolt]

I stuff mine with very lean ground beef, and green peppers (when you slice off the tops, just chop up some of them and put them in the mix), 1/4 of an onion, and because we all are big tomato eaters (plus, they're really good for you), use sliced or stewed tomato. I then cook that mixture, stuff the parboiled peppers, pour tomato sauce over all and bake it. When it comes out, I top it with sliced mozzarella cheese. Mmmmmm!! It's one of my favorite meals. I do also like rice, so make it with brown rice, too, but when DH was on Phase 1 of South Beach, the "no starch" variety was still a big hit with the family.

-Dorothy (LadyZolt)

 

[Papa Deuce]

So, I made the taco ones with beef, salsa, a little bit of FF sour cream, and they were quite tatsy. When I make them again, I will drain the salsa better, and just add the sour cream to the side, after cooking. Otherwise, very nice!

 

[It's A Happy Day]

Don't like the pepper part but I make a Low Carb Stuffed Mushroom that you could use to stuff the peppers with (much like the sausage one someone else posted) I also just put the stuffing into a dish and bake like regular stuffing instead of stuffing the mushroom caps.

1 pound fresh white mushrooms
2 tablespoons olive oil
6 ounces bulk Italian sausage (I use about 6 links and take off casing b4 browning)
1 teaspoon chopped garlic
1/2 teaspoon Italian seasoning
red pepper flakes (optional)
1 package Kraft Mediteranean Cheese Crumbles or 1/2 c mozzarella & 1/4 cup Parmesan cheese

Preheat oven to 400F. Remove stems from mushrooms; finely chop enough stems. Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan and set aside.
Heat remaining oil in a medium skillet over high heat. Add sausage, red pepper, garlic, Italian seasoning and reserved chopped mushroom stems. Saute, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned. Remove from heat; add cheese and stir just until cheese melts.
Stuff mushroom caps with sausage mixture and bake 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden.

 

[Papa Deuce]

Don't like the pepper part but I make a Low Carb Stuffed Mushroom that you could use to stuff the peppers with (much like the sausage one someone else posted) I also just put the stuffing into a dish and bake like regular stuffing instead of stuffing the mushroom caps.

1 pound fresh white mushrooms
2 tablespoons olive oil
6 ounces bulk Italian sausage (I use about 6 links and take off casing b4 browning)
1 teaspoon chopped garlic
1/2 teaspoon Italian seasoning
red pepper flakes (optional)
1 package Kraft Mediteranean Cheese Crumbles or 1/2 c mozzarella & 1/4 cup Parmesan cheese

Preheat oven to 400F. Remove stems from mushrooms; finely chop enough stems. Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan and set aside.
Heat remaining oil in a medium skillet over high heat. Add sausage, red pepper, garlic, Italian seasoning and reserved chopped mushroom stems. Saute, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned. Remove from heat; add cheese and stir just until cheese melts.
Stuff mushroom caps with sausage mixture and bake 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden.

That sounds GREAT! Thanks!

 

[mla2177]

I stuff mine with a meatloaf mixture too and put ketchup or tomato sauce on top

 

[DisnyMama]

"JanetHill" I really like the sound of your recipe and I'm trying to get more healthy stuff such as spinach into our diet. Would you mind giving your exact recipe for your stuffed peppers? I would really love to try them. Also, could you use turkey Itlaian sausage?

Thanks so much, Shannon.