TACO-STUFFED PEPPERS RECIPE BY TASTY
If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.
Provided by Tasty
Categories Lunch
Time 55m
Yield 6 peppers
Number Of Ingredients 22
Steps:
- Cut off the top and remove the seeds from each pepper.
- Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
- While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
- NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
- Add diced onion - continuing to cook until softened, about 4-5 minutes.
- Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
- Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
- Return to the oven for 15 minutes until the cheese has melted.
- Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams
LASAGNA-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Cut the lasagna noodles into quarters and set aside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
- Rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams
LASAGNA STUFFED PEPPERS
Such a great low carb, no pasta, lasagna dinner recipe!
Provided by RecipeGirl.com (The Everyday Ketogenic Kitchen)
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
- Heat a large skillet over medium heat. Add the ground beef and sprinkle with 3/4 teaspoon of the salt and pepper. Cook until no longer pink, about 10 minutes, breaking up any clumps with a wooden spoon. Add the garlic and red pepper flakes and cook for another minute.
- In a large bowl, combine the ricotta, spinach and Parmesan. Add the cooked beef and stir to combine.
- Cut each bell pepper in half lengthwise and remove the seeds and ribs, keeping the stem as intact as possible. Set the pepper halves into the prepared baking dish. Spoon the beef and ricotta mixture into each half, mounding it on top.
- In a medium bowl, whisk the tomato paste with the water until smooth. Whisk in the garlic powder and remaining 1/2 teaspoon of salt. Spoon the tomato sauce over the peppers. Sprinkle with the mozzarella.
- Bake for 30 minutes, then turn the oven to broil and broil the peppers 6 inches from the heat for 1 to 3 minutes, until lightly browned. Remove from the oven and sprinkle with the chopped basil.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts : ServingSize 1 serving (1 stuffed half pepper), Calories 301 kcal, Carbohydrate 8 g, Protein 20 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 72 mg, Sodium 658 mg, Fiber 2 g, Sugar 4 g
LASAGNA STUFFED PEPPERS
Lasagna meets the green pepper to deliver a taste sure to please the taste buds.
Provided by Krissy Eggemeyer
Categories Main Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a pot of lightly salted water to a boil. Reduce heat to medium-high to maintain a rolling simmer. Cook peppers until starting to get soft, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- Heat a nonstick skillet over medium heat. Add ground beef, sausage, and onion. Cook and stir, breaking up the beef, until onion is soft and meat has lost all its pink color, 5 to 6 minutes. Transfer to a bowl with a slotted spoon.
- Mix spaghetti sauce, 1/2 cup mozzarella cheese, ricotta cheese, and cooked rice into the beef mixture. Divide among 4 bell peppers and transfer peppers to a baking dish. Sprinkle remaining mozzarella cheese on top of the peppers.
- Bake in the preheated oven until cheese melts and begins to brown, 25 to 30 minutes.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 20.4 g, Cholesterol 75.7 mg, Fat 23.1 g, Fiber 3.5 g, Protein 26.4 g, SaturatedFat 9.5 g, Sodium 807.9 mg, Sugar 7.2 g
LASAGNA STUFFED PEPPERS
Lasagna Stuffed Peppers have all the flavor of lasagna without the carbs.
Provided by Christin Mahrlig
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Add ground beef to a nonstick pan over medium-high heat. Break apart with a wooden spoon and add onion. Cook until beef is no longer pink.
- Add garlic to pan with beef and cook 1 minute.
- Add tomato paste, diced tomatoes, salt, basil, oregano, black and crushed red pepper, and water. Stir to mix well and let simmer for 15 minutes. Mixture should be very thick, but add more water if you want to thin it.
- In a small bowl, stir together cottage cheese, egg, and Parmesan cheese.
- Place pepper halves in a 9x13-inch baking dish. Spoon cottage cheese mixture into pepper halves, dividing evenly.
- Scoop ground beef mixture into pepper halves. You will probably have some ground beef mixture leftover. Mix it together with the tomato sauce and spoon into bottom of baking dish so that it covers the bottom.
- Cover baking dish with aluminum foil and bake in a 375 degree oven for 35 to 40 minutes.
- Remove foil and sprinkle mozzarella on peppers.
- Return baking dish to oven uncovered and bake another 5 to 10 minutes.
Nutrition Facts : Calories 362 kcal, ServingSize 1 serving
LASAGNA-STUFFED PEPPERS
With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.
Provided by Soup Loving Nicole
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
- Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
- Bake in the preheated oven until peppers soften, about 20 minutes.
- While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
- Remove peppers from oven and pour off any excess liquid. Leave oven on.
- Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
- Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 19.6 g, Cholesterol 61.2 mg, Fat 17.3 g, Fiber 2.8 g, Protein 18.1 g, SaturatedFat 7 g, Sodium 964.4 mg, Sugar 5.5 g
LASAGNA-STUFFED PEPPERS
Discover a delicious alternative to pasta with this Lasagna-Stuffed Peppers recipe. Juicy red and green bell peppers are filled with tomato sauce, Italian sausage and three types of cheese for these tasty Lasagna-Stuffed Peppers.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, 1 filled pepper halves each
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Cook sausage and onions in large nonstick skillet on medium heat until sausage is done, stirring frequently. Remove from heat. Stir in 1 cup pasta sauce.
- Mix egg and ricotta in medium bowl until blended. Add Parmesan and 1 cup mozzarella; mix well.
- Combine remaining pasta sauce and water in 13x9-inch baking dish sprayed with cooking spray. Place pepper halves, cut sides up, in prepared dish; fill with alternating layers of sausage and cheese mixtures. Cover.
- Bake 30 min. Top with remaining mozzarella; bake, uncovered, 10 min. or until melted.
- Sprinkle with basil.
Nutrition Facts : Calories 410, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1180 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
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- Preheat oven to 400 F. Slice peppers in half and scoop out seeds/white piths. Drizzle peppers with a bit of olive oil and season with salt & pepper. Bake 10 minutes, then remove from oven.
- Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spoon.
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- Preheat oven to 350 degrees. Prepare a rectangular baking dish that will hold all the peppers by spraying with nonstick cooking spray. Set aside.
- Wash the peppers then cut the tops off. Remove the membrane and seeds. Bring a large pot of water to a boil, drop in the peppers and parboil for 5 minutes. Remove and turn upside down to drain.
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- Wash peppers and dry. Cut off the tops and remove seeds/core, then carefully slice off just the very bottom of each pepper to create a flat surface. Don't cut off too much or the sauce will leak.
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