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Z’s Stuffy-Stuffed Peppers

Easy Peasy!

I started a low carb/no carb stint of two weeks today and as I was making my shopping list and weekly menu, I got a hankering to make something with green peppers. As I was thinking about what I could make with green bell peppers, I looked over on my stove and there was one of my homegrown (we slaughter our own cows) ground beef tubes on the stove-thawing out.

Yes! Stuffed peppers with ground peppers, mushrooms and zucchini! Not to mention the oh-so-gooey cheese!!!

These babies are so easy to make! I just whipped up all the stuffing in a big pan, sliced up the peppers and laid them out in the pan, put lots of cheese below and on top, and then stuck them in the oven! Then viola! –a yummy and easy low carb dinner!

I love easy and yummy. Sometimes that is a hard combo to get, but when you find a recipe that works for you and your family AND is easy to make…KEEP IT!

I called this dish “stuffy-stuffed” because I load my peppers up with meat mixture and cheese! My favorite kind of “stuffy”!

The Method

First, you start with your meat. I added about 2-3 TBS of butter to cook the meat in (because my beef is so lean). It also makes for a richer taste overall.

I added the veggies after the meat was almost done.

Then you add your mushrooms, zucchini and spices.

Saute together and mix up those spices really good!

Next, place all of the halved bell peppers in a greased pan (I used Pam), and then add one slice of provolone to each bell pepper half. Then Place the meat on top of the cheese.

Next, you’re gonna want to cheese the crap (pardon my French) out of them!!! Just load those suckers with that beautiful mozzarella!

Finally, stick those babies in the oven!

Simple is my kind of cookin’!

I really do prefer simple meals when it comes to my weekly dinner menu. With 4 kids and a hungry husband, it is very reassuring to know that there are simple meals that can be prepared very simply, yet having health benefits too. Simple is my kind of cookin’!

I served this dish with Trim Healthy Mama’s Trim Noodles. They are basically a noodle made from Konjac. They are super low carb and have a very similar texture to real spaghetti noodles (you can buy them here http://www.trimhealthymama.com). I made my noodles with pizza sauce (way less less sugar than pasta sauce), and it was the perfect side for a stuffed pepper! Kind of felt like I was eating a cheat meal! 🙂

Anyways, there are many sides you could easily put with this dish for a healthy low-carb meal. Salads, sauteed veggies, konjac noodles, low carb noodles etc. The possibilities are endless!

I served my kids this dish with veggie noodles and pizza sauce, and they loved it!

For my growing kids, I like to add in extra carbs for them.
Notice the amount of sugar! I love pizza sauce because it tastes like pasta sauce, without all the sugar!

 

The Recipe

So if you have extra bell peppers and some ground beef (or turkey), this simple and easy dish is sure to please! My kids and husband loved it!

Low carb and full of nutrition!

Easy peasy to make!

A crowd pleaser!

Yummy!

Hope y’all enjoy it!

God Bless!

-Z

Yields 8 large portions

Z’s Stuffy-Stuffed Peppers

An easy and nutritious low carb dinner!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 3-4 whole Green Bell peppers
  • 2-3 lbs of ground beef (ours is grass fed and very lean)
  • Sliced provolone cheese
  • 3 cups diced mushrooms
  • 1 Large zucchini
  • 3 tbs butter
  • 1 tsp thyme
  • 1-2 tsp pepper
  • 2 tbs salt
  • 2 tsp onion powder
  • 1 tsp Italian seasoning
  • 2-3 cups shredded mozzarella cheese

Instructions

  1. Pre heat oven to 350 degrees.
  2. Grease large baking dish(9x13)- I used butter or Pam Butter spray.
  3. In large sauce pan, melt butter and add ground beef.
  4. Cook ground beef until brown, add salt and pepper to season.
  5. When meat is almost done cooking, add in diced mushrooms and zucchini.
  6. Cook until softened.
  7. Meanwhile:
  8. Cut Bell peppers in half (de-seeded) and place in greased baking pan.
  9. Place one slice of provolone cheese into each bell pepper half.
  10. Once meat mixture is done, add about 1/2 cup mixture into bell peppers.
  11. Top with Mozzarella cheese, a little more salt and pepper.
  12. Place in oven and bake for 30 minutes.
  13. Enjoy hot, and serve with side dish of choice, or enjoy alone!
  14. NOTE: I had extra meat mixture. I added the leftover meat mixture to my baking pan and topped with cheese, and then I just baked it along with the belle peppers. It is great for adding to omelets for the next morning, or enjoying as a Low carb snack or meal :).
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https://zhealthyhousewife.com/2018/07/10/zs-stuffy-stuffed-peppers/

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Easy Recipes

Z’s Quinoa Plate

THM-E, Low-fat, EASY to make!

Stir And THEN Fry

I never really understood why they called veggies all thrown together in a pan and cooked like regular dishes,  “Stir-fry”. I could understand if they called it “stir and then fry”, but not “stir-fry”. And even the “fry” part. There is no “frying” really involved.

I know, random. I need to focus!

pan

But seriously now, this dish (technically) falls under the category of “stir-fry”, even though there really isn’t any “frying” going on. At least not with traditional loads of grease.

There is very little fat in this dish, so it is great to pair with quinoa.

It really is SO easy to make.

If you prefer brown rice, I think that would work too. I just love the texture of veggies and meat in a sauce. The pair works great when you are also craving a carb to go with them. This dish would probably also fall under the THM category of a “drive-though-sue”. Because of the kielbasa sausage.

Best of all, you don’t have to add flour to thicken the “sauce”, it’s simply chicken broth and a little but of xantham gum! Yay for healthy ways to thicken stuff!

Food Photo Madness

I’m sure you know this about me now, but I love food photography! It is one of those passions I never knew I had! There has always been something about making food look pretty that has been my favorite. So, when I discovered that I can take pictures of pretty food, that was it! I was sold!

For some reason though, this dish was exceptionally hard to photograph. Maybe there were just too many textures going on here? I don’t know.

So, I took it as a challenge to try to capture how pretty it actually was!

bad pic

The lighting was so bad at night, so I had to wait until the next day and re-set it up (yes, the actual good photos were of my leftovers…which, by the way, was just as good as when I first cooked it).

The thing is, when you take pictures, if you have bad lighting…it could ruin what you think about whatever is being photographed. If you have a delicious dish, and it looks amazing, but you have no good lighting…then it does NOT look appetizing!

I’ve had countless recipes that I have made and then I go to take pictures of it, and the lighting is just not good (I prefer to take pics in natural light). The food wit bad lighting, most of the time, turns out un-appealing. 🙁

But, good lighting makes all the difference!

quinoa

 

 

 

 

 

 

Viola! I had found the light! (Reminds me of one of my favorite songs…”I saw the light, I saw the light…no more in darkness, no more in night…now I am so happy, no sorrow in sight. Praise the Lord, I saw the light!!!”).

quinoa plate
The perfect lighting for pics!
caught eating
I got “caught” eating my dish!
yum
Yum!

 

 

 

 

 

 

 

 

 

There is a lot I still have to learn about food photography, but I thoroughly enjoy the process!

The Recipe

Ok, ok…enough about photography. I just wanted to share a blurb about one of my many passions!

As for the recipe, it is very easy and quick to make. Especially if you don’t want to make a mess in the kitchen! I used one big pot for the veggies and meat and a medium pot for the quinoa.

Yay low-mess dinners!

veggies cooking

So, Here is the recipe for this delicious and easy meal! Hope you and enjoy it! Cheers!

fork full

-Z

Z’s Quinoa Plate

A delicious and easy meal that is sure to impress even the pickiest of eaters! THM-E, Low-fat.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbs minced garlic
  • 1 head of broccoli (or about 16 oz bag)
  • 2 turkey keilbasa smoked sausage links (the ones that are shaped like an elongated "C")
  • 4 cups chicken broth (I use the bullion)
  • salt and pepper
  • 1 tsp xantham gum
  • 3 cups of dried quinoa

Instructions

  1. ---Quinoa:
  2. In medium pan, add 3 cups of quinoa and 3 cups of chicken broth (I add 3 cups of water and them 1 tbs bullion), and salt and pepper to taste. Turn on high until boiling.
  3. Boil the quinoa for about 5 minutes on high, and then turn down to medium and cook covered for another 20 minutes or until soft. Now on to the veggies and meat part...
  4. ---Veggies and Meat:
  5. In large pan, melt 1-2 tsp of butter
  6. add in minced garlic and cook until softened (about 2 minutes)
  7. Add in bell peppers and broccoli
  8. stir until all veggies are soft and or slightly browned
  9. add in turkey keilbasa and brown
  10. cook until browned
  11. In a small mixing bowl add about 1 cup chicken broth and 1 tsp xantham gum and whisk together until smooth.
  12. Add to pan of veggies and meat.
  13. Mix until combined.
  14. Serve the veggies and meat hot over the cooked quinoa!
  15. Enjoy!
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https://zhealthyhousewife.com/2018/02/21/zs-quinoa-plate/