Low Carb Stuffed Peppers

Ready to get baked

As finals creep up my fridge gets sorrier and sorrier. What do you do with 2 lonely yellow bell peppers and 3/4 of a pound of 97% lean ground beef?

Why you make stuffed peppers of course!

The line up! Excuse my messy kitchen, Finals are coming up remember!

I made these on the fly, combining things I've seen while perusing the internet and how my momma has always made them.

Stuffed Peppers

2 bell peppers, any color 

1/2 red onion

2 garlic cloves

1/4 head cauliflower

2 teaspoons red pepper flakes (I like it hot!)

3/4 lean ground beef

salt & pepper

1 tablespoon olive oil

1 tablespoon tomato paste 

Sharp cheddar cheese (optional) 

1. Add the olive oil to a skillet and head on medium high. Add the ground beef. Mash up with your spatula to break apart the beef. Season with salt, pepper, and red pepper flakes. 
2. In the food processor grate the cauliflower. Add to the almost cooked beef. Add the onion and garlic to the food processor and dice. (Don't bother washing the food processor out, everything is going to the same place!) Add the garlic/onion mixture to the beef and the tablespoon of tomato paste
3. Allow to cook over medium low heat for 3-5 minutes.
4. Preheat the oven to 375. While everything is mingling get a medium sized pot and fill it with water. Salt liberally. Place it over high heat and allow to boil. Once boiling add the peppers one at a time (unless you have a big pot!) and boil for 3 minutes. Remove from the hot tub and they are ready to stuff. 
5. Spray a pan with a little cooking spray. I found that because I used only two peppers my mini loaf pan  fit the two peppers perfectly, if you have one use it. A muffin pan might work too! Stick the peppers in there. Add the ground beef mixture (you will have some left over, really enough for another pepper; my boyfriend was more than happy to eat it though while he was waiting on the peppers to come out of the oven). Top with cheese if desired.
6. Pop in the oven and bake for 15 minutes. No need to bake for a hour because the meat is already cooked and the peppers have been softened a little already from their bath. 

While everything was baking I decided that the peppers needed a little sauce. I did not measure anything out for it so this is just a guesstimate. Don't sue me. :) 

Add 3 tablespoons of tomato paste to a skillet. Add 1 teaspoon olive oil and 1/2 cup of water. Break up the paste. Salt and pepper liberally. Add tabasco sauce to taste. Simmer until warm. If you want it thinner add a little more water. Otherwise its done-ski.

Top your peppers that just came out of the oven and enjoy your no refined carb dinner.  

Bon Appetit! 

Cauliflower ground down but not pureed.