Ultra Low-Carb Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers

The first time I had a lamb burger I was hooked. I loved the combination of spices with fresh herbs and a cool dollop of Tzatziki sauce. Talk about melt in your mouth. For some reason though I never thought much about cooking it at home. That is until I realized I could make a Mediterranean version of the Italian Stuffed Peppers from the Transforming Recipes cookbook! This recipe does taste best when fresh herbs are used and if you have a little extra time to finely chop those up I guarantee they will be worth it. We used the Tzatziki Sauce from Transforming Recipes as well, but feel free to use a store brought version if that’s easier and if you can find one that is also ultra low-carb, go for it. And since The Carb Nite Solution® doesn’t shy away from cheese, we found the feta to be the perfect crumbly addition to this juicy lamb dish. Let us know what you think in the comments below and check out the other stuffed bell pepper recipes!




Mediterranean Stuffed Bell Peppers
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Ultra Low-Carb Mediterranean Stuffed Bell Peppers

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Ingredients

Instructions

  1. Set oven to broil with top rack about six inches from flame.
  2. Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.
  3. Lay pepper halves skin side down on baking sheet. Drizzle with coconut oil and sprinkle with salt and pepper.
  4. Broil pepper halves in oven for 10-15 minutes, until slightly soft and browned around the edges. Remove from oven and set aside.
  5. Set oven to bake at 350 degrees and move rack to middle of oven.
  6. In a small bowl combine the cumin, all spice, red pepper flakes, mint and cilantro.
  7. Add spices to the ground lamb and mix lightly.
  8. Heat a large skillet over medium-high heat.
  9. Cook ground lamb until no longer pink, breaking it up well as it cooks. Drain any excess fat.
  10. Remove lamb from heat, add half the feta; stir lightly to combine.
  11. Divide the lamb among the peppers, pushing as much meat into each pepper as you can.
  12. Top each pepper with remaining feta.
  13. Return peppers to oven for 10-15 min, or until cheese is melted and slightly brown.
  14. Remove from oven and serve warm with a dollop of tzatziki sauce.

Recipe Notes

Try our other Stuffed Bell Peppers recipes below!

Alex Navarro on Arizona Midday
1 comments
caddickandy
caddickandy

The cookbooks of Mediterranean Food tell about healthy and delicious food making techniques with lots of experimentation. And this is exactly what I have found in your website. http://www.gourmed.com/