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Looking for easy summertime meals that are light, low carb and satisfying? Stuff Bell Peppers fills the bill. One particular benefit of this recipe is that you do not need to use your oven. If you live in South Carolina and would like to order local low carb products than be sure to check out this site from Anderson, SC : Low Carb Connoisseur. They have a full line of low carb products and because they are local, you're sure to get your order super fast! For more low carb recipes and ideas see: The Low Carb Kitchen.
2 lbs. lean ground beef
1 medium yellow onion
4 green or red bell peppers
2-3 tablespoons of Extra Virgin Olive oil
1 cup diced/chopped Portabello mushrooms
1 red or yellow bell pepper diced
1 teaspoon of low sodium Soy sauce
1 teaspoon of Worcestershire sauce
seasoned salt (to taste)
In a skillet, brown ground beef, onions,red or yellow diced bell pepper and mushrooms until meat is no longer pink and vegetables are firm but can be pierced with fork. Drain excess grease from ground beef. Stir in seasoned salt, soy sauce, and Worcestershire sauce.
The four green or red bell peppers that were reserved for stuffing can now be split lengthwise or you may remove the caps on the top, but this will take an additional amount of microwave time. Make sure to remove seeds and any pith. Place open side down in a microwaveable dish, and cover with plastic wrap. Cook in your microwave for around 7-8 minutes if the peppers are large. Once peppers are cooled you can handle and fill with meat/mushroom mixture. Sprinkle the tops with shredded cheese, either Mozzarella or Sharp cheddar and return to the microwave. heat until cheese melts and serve.
These are a great side dish with grilled Salmon, steak, or chicken.