Bell Pepper Stuffies

 When you're diabetic, everything has to get translated into a lower-carb approach to eating. On this page, I offer several stuffed pepper options. The stuffed pepper makes a fantastic vessel. Below are a few tips to help make your stuffies turn out fabulous.

1. Instead of trying to stuff a standing pepper, cut your pepper in half horizontally and fill each side.

2. Poke holes in the bottom of each half so they can drain any extra liquid and make sure to bake on a rack.

3. You may want to broil the peppers on low for a few minutes just to soften. Alternatively, you can soften them in the microwave in a little water. But do not remove the skin.

By the way, you can use any of these fills on mini-bell peppers as part of a finger food lunch!

Now, with that said, let's look at the collection of stuffing alternatives. Each recipe stuffs 4 peppers.

Italian Stuffies

• 1 lb Mild Italian Sausage
• 1 cup of your favorite lower-sugar tomato sauce or pizza sauce
• 1 cup finely shredded mozzarella cheese
• 4 tbsp black olives, sliced

1. Cook the sausage, drain and break up
2. Mix with the tomato sauce, mozzarella cheese and olives.
3. Bake for 45 minutes at 375 and broil on high for 2 minutes at the end
4. Top with parmesan cheese

                                                        ~¤✩✷❀✟❀✷✩¤~

Baked Seafood Pepper

• 1 lb minced or salad shrimp
• 3 tbsp light mayonnaise
• 4 tbsp sliced black olives
• 4 tbsp crushed saltine crackers or bread crumbs
• 1 tsp Old Bay Seasoning
• 1/4 cup finely chopped celery

1. Mix everything and stuff into pre-cooked and cooled peppers.
2. Place on a rack and put under the broiler on low until they brown on top.

                                                        ~¤✩✷❀✟❀✷✩¤~

Steak Stuffies

• 16 oz Steak Ums*
• 1/2 cup finely chopped red or yellow bell pepper
• 1/2 cup finely chopped yellow onion
• 1/2 tsp garlic powder
• 3/4 cup finely shredded provolone, mozzarella or Swiss cheese

1. Spray a non-stick pan with oil
2. Cook the peppers and onions on medium heat until soft
3. Cut down or break down the Steak Ums and cook with the peppers and onions
4. Adding in the garlic powder and stir
5. Turn off the heat and stuff in the peppers, mixing in the provolone and topping with some of it as well. 
6. Bake covered at 400 for 30 minutes, lower the heat to 350, and bake another 15 minutes or until the pepper shells are soft when a knife is inserted.

                                                        ~¤✩✷❀✟❀✷✩¤~

Breakfast Bell Peppers

Prebake your pepper for this one!

• 8 large eggs
• 12 oz chopped breakfast meat of choice (ham, sausage, etc.)
• 3/4 cup shredded cheese, reserving 1/4 for topping
• 1/4 cup each of finely chopped veggies: onion, mushroom, pepper

1. Scramble the eggs
2. If needed, precook the meat
3. Sautee the vegetables until tender and there's no juice in the non-stick pan
4. Mix the eggs, cheese, meat and veggies and stuff into the peppers
5. Broil on low until the eggs are set 
6. Top with the cheese and broil a little longer until melted

                                                        ~¤✩✷❀✟❀✷✩¤~

Cheeseburger Stuffies

• 1 lb ground beef or turkey, lean
• 1/4 cup chopped onion
• 3/4 cup cheddar cheese

1. Brown the burger in a non-stick pan
2. Drain and cook the onion in the same pan with the meat 
3. Remove from the heat and add spices of choice
4. Mix in the cheddar cheese (you can use American) and bake at 400 covered until the peppers are tender
5. Remove and top with pickles, ketchup, mustard, etc.

                                                            ~¤✩✷❀✟❀✷✩¤~

Stuffed Bell Peppers (traditional)

This is my recipe for stuffed bell peppers. I have a method for making it so read to the end for the trick!

There are many versions of stuffed bell peppers. I leave the meat choices up to you but go lean if you're doing the low-fat thing.

I would also suggest using lower-sodium items if you need to

• 1 lb lean ground lean beef or ground meat of choice or any mixture (will vary in calories and fat content)
• 1/2 large onion, finely chopped
• 4 medium green bell peppers
• 4 oz fresh mozzarella, cut into small pieces
•  1 large egg
• 1/4 cup bread crumbs (up to 14 carbs)
• 1/2 tsp each: black pepper, cumin, Spanish paprika, garlic powder
• 1 tbsp dried minced onions
• 1 tsp dried mint
• 4 tbsp tomato sauce or prepared pasta sauce (lower sodium)

1. Prepare the bell peppers by slicing them in half length-wise.
2. Take out the veins and seeds using a paring knife.
3. Using a knife, slit the bottoms of the pepper halves in several places to allow for draining (see note below)
4. Place on a sprayed rack on a tray so it will drain away any juice.
5. Brown the meat, and drain.
6. Stir in all the spices.
7. Turn off the heat and stir in the eggs, bread crumbs, and cheese.
8. Let it cool slightly.
9. Stuff by hand into each half.
10. Place covered in a 400-degree oven for 30-40 minutes or until the pepper shells are soft and somewhat puckered.
11. Remove the cover, top with the tomato sauce,  and allow to cook an additional 10 minutes. 

As an alternative to knife slits before stuffing, I take the old-fashioned thermometer and poke holes, usually four, in the bottom of each pepper shell before stuffing. This allows for great drainage!