For this dish, I used ground turkey instead of ground burger. I routinely use ground turkey as a substitute since it cuts the calories and fat in a huge bit of my equations! Likewise, as I might want to figure, you can't separate!
A generous low carb stuffed peppers equation that makes a luscious keto big-hearted supper. It can even be made ahead and hardened for a basic gala at whatever point.
I watch the venison steaks to be to some degree gamey. That is the reason I for the most part solicitation to have the deer meat ground into mass sausage and burger. Exactly when it's ground, other animal fats and flavors can be incorporated.
- 4 green bell peppers
- 1 lb ground turkey
- 1 packet of Italian Seasoning
- 8 slices of low fat provolone cheese
- 1 diced onion
- 8 oz fresh sliced mushrooms
- 1 tablespoon of olive oil
- 1 tsp rosemary
- Optional: black pepper and garlic powder
- Preheat oven to 400 degrees.
- In a large stockpot, over high heat, bring 4 cups of water to a boil.
- Slice bell peppers in half, lengthwise, remove ribs and seeds.
- Place the bell peppers in the boiling water for about 10 minutes, until slightly tender.
- Remove the bell peppers from the water and place open side down to drain excess water.
- Bring skillet to medium heat and add olive oil, diced onions, mushrooms, Italian seasoning and ground turkey. Stir mixture frequently and cook until meat is slightly brown and has reached a temperature of 165 degrees. You may add a dash of black pepper and garlic powder for more flavor, if you desire. Remove from heat and set aside.
- Place cut bell peppers, open side up, in a lightly greased baking dish and fill each pepper with meat mixture.
- Place a slice of low fat provolone cheese on top of each bell pepper.
- Bake for 15-20 minutes or until cheese is melted.
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