Low Carb Stuffed Bell Peppers Recipe by StephieCanCook
Cooking Instructions 1 - 1.5 hrs 1 Preheat oven to 375°F. Set a large pot of water over high heat to come to a boil. Simultaneously, heat a medium skillet over medium heat. 2 When skillet is hot add avocado oil and onion. Saute until onion just barely turns translucent, then add garlic and saute until fragrant (about another 30 seconds to 1 minutes). Turn off heat and set aside to cool slightly. 3 When water is boiling carefully add bell pepper halves. Return to a boil and allow to parboil for 3-5 minutes. This depends on how soft you like them when final cooking is done. We like them very soft so go for 5 minutes. 4 Remove peppers from pot and transfer to a lightly greased 2 quart baking dish, peel side down. These need to cool just enough to handle. 5 In a large bowl combine ground beef, cooled onion mixture, diced tomatoes, 1/2 cup of the shredded cheese, salt, pepper, basil, and parsley. Mix to thoroughly combine and break up some of the tomatoes (your hand works best for this part). 6 Divide meat mixture into 6 portions. Working one at a time, hold bell pepper.in one hand, scoop out 1/6 of filling with a large spoon and pack into each bell pepper, leveling the tops asich as possible. 7 Return bell peppers to baking dish, filling side up. Top with remaining cheddar cheese. Place in oven and bake uncovered 30-45 minutes, or until center ready 165°F. Remove from oven, let rest 5 minutes, serve, and enjoy! 1 Preheat oven to 375°F. Set a large pot of water over high heat to come to a boil. Simultaneously, heat a medium skillet over medium heat. 1 Preheat oven to 375°F. Set a large pot of water over high heat to come to a boil. Simultaneously, heat a medium skillet over medium heat. 2 When skillet is hot add avocado oil and onion. Saute until onion just barely turns translucent, then add garlic and saute until fragrant (about another 30 seconds to 1 minutes). Turn off heat and set aside to cool slightly. 2 When skillet is hot add avocado oil and onion. Saute until onion just barely turns translucent, then add garlic and saute until fragrant (about another 30 seconds to 1 minutes). Turn off heat and set aside to cool slightly. 3 When water is boiling carefully add bell pepper halves. Return to a boil and allow to parboil for 3-5 minutes. This depends on how soft you like them when final cooking is done. We like them very soft so go for 5 minutes. 3 When water is boiling carefully add bell pepper halves. Return to a boil and allow to parboil for 3-5 minutes. This depends on how soft you like them when final cooking is done. We like them very soft so go for 5 minutes. 4 Remove peppers from pot and transfer to a lightly greased 2 quart baking dish, peel side down. These need to cool just enough to handle. 4 Remove peppers from pot and transfer to a lightly greased 2 quart baking dish, peel side down. These need to cool just enough to handle. 5 In a large bowl combine ground beef, cooled onion mixture, diced tomatoes, 1/2 cup of the shredded cheese, salt, pepper, basil, and parsley. Mix to thoroughly combine and break up some of the tomatoes (your hand works best for this part). 5 In a large bowl combine ground beef, cooled onion mixture, diced tomatoes, 1/2 cup of the shredded cheese, salt, pepper, basil, and parsley. Mix to thoroughly combine and break up some of the tomatoes (your hand works best for this part). 6 Divide meat mixture into 6 portions. Working one at a time, hold bell pepper.in one hand, scoop out 1/6 of filling with a large spoon and pack into each bell pepper, leveling the tops asich as possible. 6 Divide meat mixture into 6 portions. Working one at a time, hold bell pepper.in one hand, scoop out 1/6 of filling with a large spoon and pack into each bell pepper, leveling the tops asich as possible. 7 Return bell peppers to baking dish, filling side up. Top with remaining cheddar cheese. Place in oven and bake uncovered 30-45 minutes, or until center ready 165°F. Remove from oven, let rest 5 minutes, serve, and enjoy! 7 Return bell peppers to baking dish, filling side up. Top with remaining cheddar cheese. Place in oven and bake uncovered 30-45 minutes, or until center ready 165°F. Remove from oven, let rest 5 minutes, serve, and enjoy! 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