Stuffed Pepper Recipe in the Test Kitchen

Here is a brand new stuffed pepper recipe I threw together in my test kitchen.

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It was delicious! It was also incredibly healthy.

1) 4 whole bell peppers (your choice of color - I used red and yellow).
2) .75 cups sliced onion
3) 2 t garlic, minced
4) 1 thick whole ground steak patty
5) 1 can of black beans (drained)
6) 1 t chili powder
7) .5 t black pepper
8) .5 t cinnamon
9) 3 slices jalapeno cheese

• roast the bell peppers at 400 degree until charred (half an hour)
• saute the onions
• add the garlic and the meat (break the meat up with a fork)
• cook until the meat turns brownish
• add the black beans
• remove the peel and the stem and seeds from the roasted peppers
• break the cheese slices over the mixture and stir
• stuff the mixture into the bell peppers
• serve over your choice of rice, wilted spinach, or shredded lettuce

I was looking for a low carb/slow carb meal that is still an easy recipe to prepare. As a bonus, it was fast - a cheap! The only thing that took a bit of time was roasting the stuffed peppers - after that, it was a snap.

A slow carb is a complex carbohydrate such as brown rice or a heavy whole wheat bread, a fast carb is something like corn chips or jelly beans. A stuffed pepper recipe is ideal for minimizing fast carbs - and if you want to keep your weight down, as you know, that's a very good thing.

To carry the slow carb theme through completely, why not serve this upon a bed of wilted spinach or finely shredded lettuce - I suggest romaine. The cold, crisp, lettuce under the hot, saucy, steamy stuffed pepper makes a wonderful contrast.

People are always looking for turkey stuffing recipes and this certainly would work if turkey was substituted. Very likely, ground or chunked chicken or pork would be just as good prepared this way, too.

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