Stuffed Bell Peppers Recipe

These beef, squash and kale stuffed peppers fit our Cutting Carbs and Dairy & Grain-Free Lifestyles.
  • Ready in: 1 hour
  • Prep time: 20 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 6 servings

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ingredients

cooking methods

  • Bake
  • Stovetop

directions

  1. Preheat oven to 375°F. Cut just enough off the bottom of each pepper so that they sit upright. Cut tops off and remove seeds. Set in a 13x9-inch baking dish.
  2. In large skillet over medium-high heat, cook and crumble beef, Onion Onion Seasoning and Ultimate Steak Seasoning until no longer pink, about 5-6 minutes. Drain off liquid.
  3. Stir in squash, mushrooms and Rustic Herb Seasoning. Continue cooking 3-4 minutes. Stir in kale and tomato paste. Continue cooking 3-4 minutes.
  4. Divide among peppers. Place back in baking dish. Add ½ cup water to dish. Cover with aluminum foil and bake 30 minutes. Remove foil and continue baking 10 minutes.

Makes 6 servings.

Serve with Creamy Avocado Chopped Salad recipe.

Wine Pairing: Merlot

Make Ahead & Freeze: Combine beef, Onion Onion Seasoning and Ultimate Steak Seasoning in a quart freezer bag. Place squash, mushrooms and Rustic Herb Seasoning in a quart freezer bag. Place kale and tomato paste in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving: Calories: 360 Total Fat: 18g Sat. Fat: 7g Cholest: 75mg Sodium: 560mg Carbs: 25g Fiber: 6g Sugar: 10g Protein: 27g

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