MAIN DISH 36 STUFFED PEPPER RECIPES

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 Sloppy Joe Stuffed Peppers – from Peace Love and Low Carb

Low Carb Cheesy Pepper Poppers – from Sugar Free Mom

Turkey and Feta Stuffed Peppers – from Eat Live Run

Buffalo Ranch Stuffed Peppers – from Primally Inspired

Mini Taco Stuffed Peppers – from The Girl Who Ate Everything

Chicken Fajita Stuffed Peppers – from Holistically Engineered

Stuffed Mini Sweet Peppers – from From Which This Grows

 Mini Bell Pepper Stuffed Chicken Nachos – from Sweet Peas Kitchen

Enchilada Stuffed Poblanos – from Heart Mind and Seoul

Cheesy Stuffed Peppers – from Saving Dollars and Sense

Bacon Wrapped Stuffed Jalapenos – from I Breathe I’m Hungry

Stuffed Jalapenos – from Kelly the Kitchen Cop

The “Everything” Stuffed Breakfast Peppers – from Peace Love and Low Carb

Sausage and Cheese Stuffed Jalapeno Peppers – from Happy Pinning

Sausage Goat Cheese and Arugula Stuffed Peppers – from Skinny Mom

Pulled Pork Stuffed Roasted Poblanos – from I Breathe I’m Hungry

Lasagna Stuffed Peppers – from Peace Love and Low Carb

Bacon and Cheese Stuffed Poblanos – from Sugar Free Like Me

Goat Cheese Stuffed Cherry Peppers – from Fork Knife Swoon

Cowboy Chili Stuffed Peppers – from All Day I Dream About Food

Cauliflower Stuffed Peppers – from Food Loves Writing

Buffalo Chicken Stuffed Peppers – from Cookbook Meals 

Stuffed Mini Peppers – from Remember Ember

Philly Cheesesteak Stuffed Peppers – from Peace Love and Low Carb

Chorizo Stuffed Peppers – from Sweet C Designs

Crock Pot Mexican Stuffed Peppers – from Number 2 Pencil

Stuffed Breakfast Peppers – from The Skinny Fork

Hawaiian Pizza Stuffed Peppers – from Peace Love and Low Carb

Shredded Chicken Stuffed Peppers – from Fit & Healthy Mommy

Cheesy Chicken Stuffed Poblano Peppers – from I Breath I’m Hungry

Turkey and Quinoa Stuffed Peppers – from Spache the Spatula

Pepperoni Pizza Stuffed Peppers – from Peace Love and Low Carb

Mushroom Asiago Chicken Stuffed Peppers – from Bake at Midnight

Cheesy Chicken Stuffed Roasted Peppers – from Get Creative Juice

Italian Sausage and Ricotta Stuffed Peppers – from Rufus Guide

Source: www.peaceloveandlowcarb.com

COOKIES: NO BAKE (click here to print)

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• 1/2 Cup Heavy Whipping Cream
• 4 Tablespoons Unsalted Butter
• 1/2 Cup xylotil (or the equivalent of your favorite sweetener)
• 1 Tablespoon coconut oil
• 1 Teaspoon Vanilla Extract
• 1 Cup unsweetened shredded coconut(you want finely shredded, not the large flakes)
• 1 Cup Chopped Pecans

Instructions

1. In a large saucepan, melt Heavy Whipping Cream, Butter, Xylitol and Coconut Oil.
2. Bring to a low boil and simmer for 10 minutes.
3. Remove from heat and add Vanilla, Shredded Coconut, and Chopped Pecans.
4. Scoop onto a parchment lined cookie sheet, and chill in freezer until firmly set.

source

6servings
2.7 g. carbs

www.mymontanakitchen.com

SOUP: LOW CARB MUSHROOM SOUP (click here to print)

4 oz cream cheese (125 g)

¹/₂  cup heavy cream (125 mL)

2 tbsp water (30 mL)

1 tbsp olive oil (15 mL)

2 tsp onion salt (10 mL), OR us NoSalt or Mrs Dash....to reduce sodium

¹/₄ tsp xanthan gum (1 mL)

¹/₄ tsp salt (1 mL)

¹/₈ tsp white pepper (0.5 mL)

Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)

³/₄  cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil,  xanthan gum, salt, white pepper and liquid sweetener until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  The ³/₄ cup (175 mL) serving of soup is actually 1¹/₂  cups (375 mL) when the equivalent amount of water is added.  

Yield:  2 servings

³/₄  cup (175 mL) per serving

 5.9 carbs

TACO SEASONING MIX (click here to print)

Taco Seasoning Mix

• Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

SOUPS: CHICKEN FAJITA SOUP (click here to print)

Preparation 20 minutes Cook Time 7 hours Serves 14 Servings    

Ingredients

• 1 1/2 lbs chicken breast
• 32 oz chicken stock
• 14.5 oz can diced tomatoes
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper, diced
• 1 medium onion, diced
• 6 oz mushrooms, thinly sliced
• 4 large cloves garlic, minced
• 4 tbsp taco seasoning  (see recipe here: https://generositiesoftheheart.blogspot.com/2017/11/taco-seasoning-mix-click-here-to-print.html
• 2 tbsp fresh cilantro, chopped
• 2 tsp sea salt, more to taste

Instructions

1. Heat slow cooker on low setting.
2. Add all ingredients to slow cooker, cover and cook on low for 6 hours.
3. Using two forks, shred the chicken breasts.  They should come apart very easily.  Cover and cook 1 additional hour.

by Peace Love and Low Carb

Recipe Notes

Per Serving - Calories: 73 | Fat: 1.5g | Protein: 12g | Net Carbs: 4g

BREAD: FOCACCIA WITH OLIVE OIL DIPPING SAUCE (click here to print)

Almond Flour Focaccia With Olive Oil Dipping Sauce

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Servings: 12

Calories: 287 kcal

Ingredients

Herbed Almond Flour Focaccia

• 2 cups part-skim shredded mozzarella cheese(shred from a clock of cheese)
  
• 2 ouces cream cheese
• 2 cups super-fine almond flour
• 1 tbsp baking powder(without cornstarch or make your own)
  
• 1/8 tsp salt
• 3 large eggs
• 1-2 tbsp olive oil dipping sauce (below)

Olive Oil Dipping Sauce

• 2/3 cup Carapelli® Organic Extra Virgin Olive Oil
• 2 tbsp grated Parmesan Cheese
• 1 tbsp fresh minced parsely
• 2 tsp fresh minced rosemary
• 1 1/2 tsp dried Italian Seasoning
• 1/4 tsp red pepper flakes
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

Preparation:

1. Preheat oven to 400 degrees and position rack to middle of oven. Trace the bottom of a quarter sheet pan (roughly 9" x 13") onto a piece of parchment paper and cut out. Spoon 1 teaspoon of olive oil from the dipping sauce (just the oil) into the baking sheet and spread the oil on the entire inside surface. Place the parchment in the bottom of the pan.

Method:

1. Put the ingredients for the focaccia into the bowl of a food processor in order. Process the ingredients until the form a sticky dough.
2. Scrape the dough into the baking sheet. With oiled fingers pull pieces of dough to distribute evenly in the pan (it will stick to your fingers). Don't worry about having small bare spots. Lightly oil a piece of waxed paper and lay it over the dough. Press very gently to spread the dough. Dimple it with your fingertips by pressing them gently into the dough, leaving depressions. Stir the dipping sauce and dribble a few spoons over the top of the dough.

Bake:

1. Place into oven. Put 5-6 ice cubes into the bottom of the oven - the released steam helps the bread rise. Bake for 12-18 minutes or until the top is lightly browned. Remove from the oven and let cool for 10 minutes before gently removing from the pan to a cooling rack to cool. Cut into 12 pieces (read post to see how I cut mine).

Olive Oil Dipping Sauce:

1. Combine all of the ingredients for the dipping sauce in a small jar. Pour the Carapelli® Extra Virgin Olive Oil over the top and stir. Let sit overnight on the counter for best flavor. Use within a week. See post for ideas on other uses.

Recipe Notes

NOTE: Nutritional info is for 1 piece (1/12 th) of the almond flour focaccia and assuming 2 teaspoons of the olive oil dipping sauce.

Nutrition Facts

Low Carb Almond Flour Focaccia With Olive Oil Dipping Sauce

Amount Per Serving

Calories 287 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Protein 11g 22%

* Percent Daily Values are based on a 2000 calorie diet.

Source: www.lowcarbmaven.com