Medifast recipe with Stuffed Green Peppers

  • 861 days ago

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    Mason Level 1
    I decided to try stuffed green peppers tonight. This one is a Mexican version using rotel tomatoes and taco seasonings, but you could also make an Italian version by substituting with Italian diced tomatoes and Italian seasonings. I took the advice from Gerri at.

    Www.lessofmemedifastjourney.blogspot.com/.

    And boiled the green peppers for at least 5 minutes because I like my peppers soft. These sure did hit the spot! Pretty tasty! I just wanted to emphasize the importance of weighing your leans and veggies so you don't cheat yourself. I cooked the meat inside the green peppers and then took the meat out and weighed the green pepper to make sure I was not eating too much. Depending on the size of the peppers, you may have to use two peppers to cook the meat in and reserve some cooked peppers for the next day. I had to use two peppers because mine were small. Worked out great! I hope you enjoy the recipe!.

    Stuffed Green Peppers.

    Ingredients:.

    3.75 oz 93% fat free lean ground beef, cooked (3/4 Lean).

    1 oz 2% reduced fat Mexican Cheese (1/4 Lean).

    1/2 cup or 90 grams cooked from frozen cauliflower, grated (1 or 2 peppers to cook the meat in) (1 Green).

    1/2 cup Rotel diced tomatoes with green chilies (1 Green).

    1/2 cup or 68 grams green pepper, cooked (1 Green).

    2 tsp low sodium taco seasoning mix (3 Condiments).

    Directions:.

    Preheat oven to 350 degrees. Cut the top off of the green pepper and set aside. Take out the insides of the green pepper and discard. Boil the top and bottom for about 5 minutes or until tender. Drain..

    Brown ground beef until done and drain excess grease. Take out 3.75 oz and reserve the rest for another use. Combine ground beef, rotel tomatoes, grated cauliflower, taco seasoning, half the cheese, and a little bit of water. Stir over medium heat until cheese melts and until well blended. Pour mixture into green pepper and sprinkle the top with the other half of cheese. Place top of green pepper back on and bake for 25 to 30 minutes.

    Then I weigh the green pepper until I get 68 grams and reserve the rest for another recipe. Combine the meat mixture and green peppers together. Enjoy!.

    *Note: For an Italian flavor, use 1/2 cup Italian diced tomatoes that is less than 5 grams of carbs per serving and Italian seasonings as your condiments.

    1 Lean, 3 Greens, and 3 Condiments.

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  • 853 days ago

    Um - this looks YUM!.

    And so close to goal - you are rocking this...grats!.

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  • 851 days ago

    Thanks! Yes, I'm getting there!.

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  • 851 days ago

    Sandy, this looks really good. I like soft peppers too. I may try it with a red pepper. Has hubby seen you yet? Seems like he was coming home soon or you were meeting him somewhere?.

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  • 842 days ago

    Sam
    He is coming in about a month.

    So I still got a little bit more time to try and get off as much of the 12 lbs as possible, but even if I lose 4 more lbs, I will be at the weight when he first met me 8 yrs ago (133 lbs).

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  • 842 days ago

    So awesome. Does he have any idea?.

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  • 842 days ago

    Yes, only by the amount I lost but I didn't send any pictures.

    When we skyped, he only saw my face so I guess it will be a surprise..

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  • 838 days ago

    Jay
    That looks sooo good! I'm gonna have to make this very soon.

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  • 769 days ago

    I made this tonight and it was very enjoyable and filling. I used Italian seasonings and I am looking forward to trying the Mexican version next time. I have about fifty spices in my kitchen and I am having a great time experimenting with new flavor profiles. I am so glad I found this diet plan because it is fun and effective. I also love the input from so many creative cooks with delicious ideas. :-).

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