The cool thing about peppers is that they come in all colors of the rainbow. So I always found them to be very pretty, hence they are one of my favorite veggies to grow at home. There is something deeply satisfying in growing your own food, besides, they are usually also richer in taste than anything store bought. Apart from being colorful and easy to grow on your balcony or in your garden, they are also extremely versatile when it comes to cooking. This recipe is based on a classic stuffed pepper, but with a low-carb twist. This is a satisfying and filling dinner with limited preparation time and moreover it is full of healthy ingredients. So as far as i am concerned, a perfect combination.
Servings: 4 * Calories per serving: 289 kcal * Preparation time: 15 min * Start to finish: 45 min
- 4 yellow bell peppers
- 7 ounces (200 grams) of ground beef
- 7 ounces (200 grams) of broccoli rice
- 7 ounces (200 grams) of ricotta cheese (alternatively cream cheese)
- 1 tablespoon of butter
- ½ onion
- 1 garlic clove
- 1 teaspoon of paprika
- Salt and pepper to taste
Cut the onion and garlic into small dices or – and this is a hack I came to love a lot – throw the onion and garlic in a blender. Thus you allow the flavors to fully infuse the dish and moreover, you outmanoever those special fellas in your company, that don’t care for biting on onion or garlic bits. Which ever option you end up choosing, next bring a pan to medium heat, melt the butter, add the onion and garlic and cook it for one minute before adding the ground beef. When the meat is cooked, add the paprika, salt and pepper and mix everything well. Afterwards add the veggie broth, cream and broccoli rice and cook everything together for 3-5 minutes until the liquid has evaporated a little.
Cut the top off each pepper and remove the seeds. Fill each of them generously with the beef/broccoli mix. Place them on a baking tray and bake them in the pre-heated oven at 180 degrees Celsius for 30 minutes.