I am currently adhering to a moderate carbohydrate and high protein diet.  This is a great lean mean addition to meals!  These stuffed peppers are a great source of lean biologically available protein and are low in carbohydrate and fat.  This dish is flavorful and juicy!  They’ve got some spice and spunk.  Enjoy!

Ingredients:

• 2 bell peppers, assorted colors (I prefer green and red)
• 1 tablespoon extra virgin olive oil
• 1 egg (yolk and whites)
• 1 scallion, minced
• 1 pound, ground beef (93% fat-free)
• TO TASTE: Garlic powder and paprika

Supplies:

• Mixing bowl
• Mixing spoon (optional)
• Baking pan
• Tin foil
• French knife
• Cutting board

Preparation Steps:

1. Preheat the oven to 350 degrees.
2. Cut the tops from the peppers, cut vertically, and remove seeds.  Rub the outer surface of each pepper with oil and grease/oil a baking pan.  Place the outer surface of each pepper with the cut sides up on the oiled baking pan.
3. Combine the ground beef with the egg in the mixing bowl and mix well (I used my hands – is easier and more thorough).  Combine the scallion along with the desired garlic powder and paprika into the ground beef mixture – mix well.
4. Stuff the peppers with an equal amount of the meat mixture.  Cover the baking pan containing the stuffed peppers with tin foil and bake for one hour.
5. Remove from oven and allow to cool before serving.

Nutrient Content: 340 calories, 29 grams protein, 5 grams carbohydrate, 15 grams fat (3 grams Omega-6), 3 mg iron