Serves 6
Calories 379
Net Carbs 8.7 grams
Fat 22.9 grams
Protein 32.7 grams
Ingredients
For the Onions
1 Tablespoon olive oil
2 large onions sliced about 1/2 inch thick
Salt
For the Peppers
6 small green bell peppers, halved and seeded
1 Tablespoon olive oil
1 pound beef top sirloin steak, sliced very thinly against the grain
1 cup riced cauliflower
1 cup chopped tomatoes
Salt and red pepper flakes to taste
12 ounces mozzarella cheese
Instructions
Heat 1 Tablespoon olive oil til shiny and add onions and simmer slowly, stirring occasionally, for about 30 minutes to caramelize.
While onions cook, blanch peppers in boiling water for 2-3 minutes, drain on paper towels, pat dry and arrange in a 9×13 pan.
Heat the other Tablespoon of olive oil and cook the steak til golden brown, drain excess fat and transfer to plate.
Cook the cauliflower in the pan where the beef was cooked, until golden brown and add the beef, tomatoes and onions into the pan and sprinkle with salt and red pepper flakes and mix well.
Stuff the peppers and top with 1 ounce of cheese each. Bake until the cheese melts and the peppers are tender and then brown under broiler for about 2-3 minutes.
Nice variations on traditional stuffed peppers, Brenda Sue!
Thank you, Dolly!
You are very welcome, darling!