Grain free beef stuffed peppers (low carb, gluten free)

Even though I truly enjoy sharing my low carb recipes, doing it all the damn time would kinda be tough for me, a.k.a a food blogger, and shootout to all the amazing food bloggers out there.  Seriously guys, the amount of time it takes to develop and share recipes is so damn high.

Because I always want to be 100% honest about my blogging experience, I thought I’d let you know how funny and painful (in the nicest way) writing this blog post was…

See that nice photo of the yellow stuffed peppers at the very top of this blog post? I created that like weeks ago. When I first made this dish, I wanted to share it on the blog, considering how many people loved these chicken stuffed peppers I shared before.  AND I forgot to write down the recipe #EPICFAIL.

So I decided to remake it today, and make sure I get the damn recipe down on paper!  I had an idea of what ingredients I used, but I couldn’t remember the right amounts.  The peppers were then served for dinner and were so delicious and filling just like the first ones.  Of course, I forgot the take new images of the stuffed peppers #MASSIVEFAIL.  They didn’t look any different. I was sure you wouldn’t mind me using the old image again 🙂

PS: now I have this mini notebook I use to write down the recipes as I’m baking or cooking, to avoid this issue happening again. Lesson learned you guys.

Now that we got that covered. Let’s move on to how to make these yummy stuffed peppers. Oh and did I mention they are low carb? that’s right 😉

Now these yummy beef stuffed peppers are low carb if you follow my recipe. They are healthy, and if you use organic grass-fed beef, you’ve earned yourself some extra healthy sweet brownie points.

Grain free beef stuffed peppers

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Grain free beef stuffed peppers (low carb, gluten free)

Servings

Ingredients

• 3 peppers medium size
• 1 lbs beef
• 3 tbsp olive oil
• 2 medium zucchini chopped
• 1 small onion chopped
• 1/2 cup mozzarella cheese chredded
• 2 cans 8 oz tomato sauce
• 1 cup water
• 1/4 fresh cilantro chopped

Spices

• 1/4 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 2 cloves fresh garlic or 1/2 tsp minced garlic
• 1/4 thyme optional

Servings Ingredients 3 peppers medium size 1 lbs beef 3 tbsp olive oil 2 medium zucchini chopped 1 small onion chopped 1/2 cup mozzarella cheese chredded 2 cans 8 oz tomato sauce 1 cup water 1/4 fresh cilantro chopped Spices 1/4 tsp paprika 1/4 tsp sea salt 1/4 tsp black pepper 2 cloves fresh garlic or 1/2 tsp minced garlic 1/4 thyme optional

Instructions

1. Preheat the oven to 380 degrees F
2. Heat up a saucepan in medium to low heat and add the chopped onion. Mix well until brown.
3. Add the chopped zucchini, spices and stir well for couple more minutes
4. `Add the beef immediately and start breaking it down as you add the tomato sauce, fresh cilantro and water. Keep mixing the beef and cook over low to medium heat for about 10-15 minutes. You can add more water if you need to make sure the beef and zucchini are fully cooked.
5. Cut the top of the bell peppers and remove the seeds. Place the peppers on a baking dish and start filling them up with the beef mixture. You can slice the bottom of the peppers to make up stand upright if necessary.
6. Top the sauce with the cheese and place in the preheated over for 40 minutes. Make sure the peppers are tender before serving.
7. Drizzle the peppers with olive oil and serve warm!
8. Enjoy!

Recipe Notes

PSS: if you love adding rice to your stuffed peppers. By all means, do so. Simply boil rice ahead of time and add it to the mixture while after the beef is fully cooked. You can also add more veggies if you like. For me, the zucchini and peppers were enough veggies!

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