low carb, new way to make stuffed peppers
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Sauté until onions and mushrooms are caramelized. About 25-30 minutes.
Preheat oven 400 degrees.
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes.
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1326g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1668 | ||
Calories from Fat: 1008 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 111.9g | 149 % | |
Saturated Fat 60.6g | 303 % | |
Monounsaturated Fat 38.6g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 343.2mg | 106 % | |
Sodium 2403.3mg | 83 % | |
Potassium 2867.3mg | 75 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 43.3g | ||
Protein 116.3g | 166 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1668
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