Zesty Buffalo Stuffed Red Peppers
My husband LOVES stuffed peppers!
In our pre-low carb living days, we would stuff them with a mixture of quinoa and ground beef. I have tried various recipes since then and none have been up to that delicious standard.
Until Now.
This recipe uses 1/2 cup of Spicy Gazpacho, so this is a great use of leftovers meal! Save 1/2 cup of your gazpacho for this!
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Zesty Buffalo Stuffed Red Peppers
Serves 4, 8.5 Net carbs per serving, 7.8 from veg
4 red peppers, whole
1 lb ground bison (or other ground meat, ground bison is my favorite!)
1/2 cup Spicy Gazpacho
2 cups cheddar cheese
Preheat oven to 350 degrees. Slice the tops off of the red peppers and dice, discarding stem. In a large bowl, add bison meat, diced pepper tops, gazpacho, and 1 cup cheddar cheese. Mix well. Divide meat mixture in four parts and stuff into the pepper cavity. Top each pepper with 1/4 cup of remaining cheese. Put stuffed peppers in a large glass baking dish. Bake until cooked though, about 30-40 minutes. Enjoy!
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