Low Carb Mediterranean Stuffed Bell Peppers

Low Carb Mediterranean Stuffed Bell Peppers

czwartek, 30 stycznia 2014

Low Carb Mediterranean Stuffed Bell Peppers

Time: 45 mins

Ingredients

• 4 -6 bell peppers (depending on size)
• 1 lb extra lean ground turkey or 1 lb ground chicken or 1 lb ground beef or 1 lb ground lamb
• 1 small onion, minced
• 1 tablespoon macadamia nut oil or 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron
• 1 medium ripe tomato, chopped
• 5 ounces plain nonfat yogurt (I like thick Greek yogurt)
• 1 tablespoon fresh lemon juice
• 4 ounces feta cheese, crumbled
• 2 tablespoons grated parmesan cheese

Directions

• 1 Cut tops out of the green peppers and remove any seeds or membranes.
• 2 Blanch peppers for 5 minutes in salted boiling water, or you may place these in a microwave-safe pan, add 1/4 cup water, cover and cook for 5 minutes on high until softened.
• 3 Meanwhile, brown ground meat and onion in oil, add spices.
• 4 When meat is almost cooked through, add chopped tomato.
• 5 When meat is cooked through, allow to cool slightly then mix in the yogurt and lemon juice.
• 6 Place peppers in a baking pan and fill peppers with mixture and top peppers with feta and parmesan cheeses.
• 7 Cover baking pan with lid or foil and bake at 350F for about 15 minutes.
• 8 Remove lid or foil and cook about 10 minutes more.