If you’re trying to eat more grain-free, no/low-carb foods, these are for you! And even if you aren’t looking for low-carb options, these are so good you’re going to want to make them anyway.
This is the first recipe I’ve created outside of cookbook work in forever! It feels really good to have a new recipe to share with you here on the blog.
But can we just pause for a moment and realize that I’ve obviously spent a lot more time working on the creating of recipes than the photographing of them? I’ve never been great at photos, but I’m way out of practice. Many apologies for the fuzzy ingredient photo!
Being out of practice with the camera isn’t the only issue I’ve had after a summer of recipe testing. Testing ten and twelve recipes a week – sometimes four dessert recipes in a day – I was feeling like I’d consumed All. The. Food.
I ended up signing up for a fitness program that involves exercise and new eating habits. I’m going to wait to tell you much about it until I get through the first six weeks so I can give an honest opinion, but so far it’s been good. I was even able to put on a pair of jeans that were too tight to wear all last winter.
Part of the program involves some low-carb days and that was the inspiration for this recipe.
Here’s what you’ll need to make Grain-Free Stuffed Bell Peppers:
The ingredients are so simple. You probably have all of them in your house now, with the exception of the bell peppers.
Any color pepper will work. I used red because I hit a sale.
Grain-Free Stuffed Bell Peppers
- 1 pound ground beef
- 1/2 onion diced
- 2 cloves garlic crushed
- 1 can diced tomatoes drained
- 1 tsp. oregano
- salt and pepper to taste
- 3 large bell peppers cut in half lengthwise, seeds and core removed
- 15 oz. can tomato sauce
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- salt and pepper to taste
- Brown ground beef, onion and garlic together in large skillet. Drain the grease. Add diced tomatoes, oregano, salt and pepper to the skillet and stir to combine.
- Place bell pepper halves in greased casserole dish.
- Fill each pepper with ground beef mixture.
- In a small bowl, stir tomato sauce, garlic powder, onion powder, salt and pepper together. Pour over the bell peppers.
- Cover dish and bake at 350 degrees for 30 minutes.
Wow – that’s amazing that you test ten to twelve recipes a week! Is it usually variations of one dish or are they all different dishes? Are they also usually from cookbooks or entirely your own creation? I just ran across your site and I was super impressed by this. I could also imagine that taste testing all of those could definitely increase the need for exercise 🙂
These were all originals I was testing for my cookbook. Normally, I don’t test that many, thank goodness! 🙂