Best 2 Spinach Meat Stuffed Peppers Carb Free Recipes
**Spinach and Meat Stuffed Peppers: A Hearty and Nutritious Carb-Free Delight**
Indulge in a culinary journey with our tantalizing recipe for Spinach and Meat Stuffed Peppers, a delectable dish that seamlessly blends flavors and textures. This carb-free creation features succulent bell peppers brimming with a savory filling of seasoned ground beef, tender spinach, and a symphony of aromatic herbs. Each bite promises a harmonious balance of flavors, complemented by a rich tomato sauce that adds a delightful tang. Whether you're a seasoned home cook or just starting your culinary adventures, our step-by-step guide will empower you to craft this satisfying meal with ease. So, prepare to embark on a taste sensation as you discover the culinary magic of Spinach and Meat Stuffed Peppers.
**Additional Delights:**
1. **Spinach and Feta Stuffed Peppers:** Dive into a vegetarian paradise with this delightful twist on the classic stuffed pepper. Spinach and crumbled feta cheese come together in a vibrant filling, enveloped by tender bell peppers and baked to perfection.
2. **Loaded Stuffed Peppers:** Experience a flavor explosion with this fully loaded variation. A medley of ground beef, sausage, rice, vegetables, and cheese unite within colorful bell peppers, creating a hearty and satisfying dish.
3. **Zucchini and Turkey Stuffed Peppers:** Discover a lighter and healthier take on stuffed peppers. Ground turkey and shredded zucchini join forces in a flavorful filling, nestled inside tender zucchini boats. This recipe offers a guilt-free indulgence that won't compromise on taste.
4. **Quinoa and Black Bean Stuffed Peppers:** Embark on a culinary adventure with this vibrant and protein-packed recipe. Quinoa and black beans form the heart of the filling, complemented by a medley of vegetables and spices. These stuffed peppers are a feast for both the eyes and the palate.
5. **Cheesy Chicken and Broccoli Stuffed Peppers:** Prepare to be captivated by this cheesy delight. Tender chicken and broccoli florets mingle in a creamy cheese sauce, all wrapped within bell peppers. This recipe is a surefire hit with both kids and adults alike.
PICADILLO STUFFED PEPPERS
Provided by Marcela Valladolid
Categories main-dish
Time 1h15m
Yield 6 peppers
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the picadillo: Heat the oil in a large heavy skillet over medium-high heat. Add the ground beef and cook until browned, about 7 minutes. Add the olives, carrots, onions, raisins and 1 teaspoon salt and mix well to combine. Add the crushed tomatoes, bring to a simmer and simmer until the flavors are incorporated, about 10 minutes. Adjust the seasoning to taste with salt and pepper. Turn off the heat and set aside.
- For the bell peppers: In a small bowl, stir together the mozzarella, panko and cilantro. Season with salt and pepper.
- Put the bell pepper halves cut-side up on a baking sheet and season each with a pinch of salt. Use a large spoon to divide the picadillo evenly among the peppers. Bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Remove the peppers from the oven and turn the broiler to high. Sprinkle the peppers with the panko and cheese mixture and broil until golden brown, 5 to 10 minutes.
SPINACH & MEAT STUFFED PEPPERS-CARB FREE
Found this in People magazine. From the Steve Coogan and Rob Brydon film The Trip to Italy. Awesome way to make stuffed peppers without rice. These were delicious. Could be served without any sides, but a nice tomato salad would complement it nicely.
Provided by BoxOWine
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Cook tomato sauce, parsley, red pepper flakes and 1/3 of garlic in a medium saucepan over medium-high heat until boiling. Reduce heat, simmer 10 to 15 minutes. Set aside.
- Cook onion and remaining minced garlic in 1 tablespoons hot oil in a large nonstick skillet over medium-high heat, stirring often, 2 to 3 minutes until onions begin to turn golden. Add ground meats, cook, stirring often, 6 to 8 minutes or until all pink is gone. Drain well, set aside.
- Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoons hot oil over low heat until wilted. Remove from heat. Stir 1/2 cup cheese, basil and reserved tomato and meat mixtures into spinach.
- Cut peppers in half lengthwise; discard seeds and membranes. Drizzle remaining olive oil evenly inside peppers, season with salt and pepper as desired. Spoon meat mixture evenly into peppers and place in a lightly greased baking dish.
- Bake, covered, for 30 minutes. Uncover, sprinkle remaining cheese evenly over peppers. Bake for 10 minutes. Remove from oven. Let stand 5 minutes before serving.
Tips:
- To save time, use pre-cooked rice or quinoa.
- If you don't have ground beef, you can substitute ground turkey or chicken.
- Feel free to add other vegetables to the filling, such as chopped carrots, celery, or zucchini.
- If you like spicy food, add a pinch of cayenne pepper or red pepper flakes to the filling.
- To make the peppers even more tender, roast them for an additional 10-15 minutes.
- Serve the peppers with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
These Spinach Meat Stuffed Peppers are a delicious and healthy meal that is perfect for a weeknight dinner. They are easy to make and can be customized to your liking. Plus, they are a great way to get your daily dose of vegetables. So next time you're looking for a healthy and satisfying meal, give these Spinach Meat Stuffed Peppers a try.
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