Italian Beef Stuffed Peppers without Rice

Low-Carb, super easy, Italian Beef Stuffed Peppers without rice are a spicy, sweet, low carb lunch or dinner that you can make ahead and freeze. This is going to make you think you are eating junk food while you take bite after bite of yumminess. Plus – the meat makes great sandwiches for the family. Well, if you let them have some of it.

I have always, always loved stuffed peppers. It doesn’t even matter what kind of peppers they are! I like how the sweetness of a Bell pepper is enhanced with just a tiny bitter bite when it is stuffed and baked. I like how a poblano infuses the filling with a little fire… I like all of them!

Generally peppers are stuffed with some mixture that includes rice or other grain — which is totally unacceptable for those of us who need to watch our carbs. These peppers, however, these Italian Beef Stuffed Peppers are very  low carb and extremely high flavor. The beef is a lean roast that is slow cooked with a jar of Peperoncini. That’s all there is to that. You just remove any outer layers of that hard fat that the roast may have, stick it in your slow cooker, dump a jar or two (your choice) of Peperoncini on it, then slow cook on low for 8 to 10 hours. Shred it when you hit the last hour so it can spend some time marinating in the juices.

When I make that stuff it goes quick — my family loves it on sourdough baguettes with a little Provolone. And… to be quite honest, it is delicious plain but it’s tough not to be jealous when you are watching the family eat great, big hoagies. So I did the only thing I knew to do. I piled it in a Bell pepper and microwaved it until the pepper was nice and soft. Then I added Provolone…

Boom Baby!

It is amazing and it has just 5.3 net carbs for a whole pepper with four ounces of beef. You know that’s gonna fill you up for a long time!

So, I’m seven days into the new year and I feel pretty good about the way things are going. I totally blew it during the Christmas Holidays and put on just a touch more than 10 pounds. I really just wanted to rant at myself for that because I hate losing the same weight two or three times, you know? But, one of my goals this year is to be as good to myself as I tend to be to others so I am trying to be gentle with me and just get back on a good eating plan. Kudos to me, because at least I was in the gym throughout the holidays — imagine what I would have gained if I hadn’t been!

Then another big win last night. The family went out to On the Border and nary a chip nor an unholy carb touched my lips. I had a house salad and made my own dressing with a side of sour cream and some salsa. As of this morning I am down about four pound of the ten.

YAY!

I am doing a Bible study based on focusing on one word for the year. My one word was relinquish. If you knew me in real life you’d know that it is really hard for me to give anything up so it’s very apropos. Maybe this is the year I learn to relax a little?

Time will tell.

I really think that you’re going to love these peppers. They even freeze really well if you leave the cheese off the top so you can make a bunch of them and freeze them in single servings — either half a pepper or a whole one.

Print Pin Recipe

Italian Beef Stuffed Peppers

Spicy, tangy Italian beef is mounded in peppers and topped with creamy provolone cheese.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 1 serving

Author Lowcarbology Editorial

Ingredients

For the Beef

• 2 1/2 pound lean eye of round roast beef
• 1 to 2 jars Peperoncini peppers
• Salt and pepper to taste

For the Stuffed Peppers

• 1 large Bell pepper cut in half and seeds removed
• 4 ounces Italian Beef
• 1 ounce Provolone

Instructions

For the Beef

• Season the beef with the salt and pepper - you won't need much salt because of the peppers.
• Add it to a slow cooker.
• Dump the Peperoncini over the top
• Slow cook for 8 to 10 hours, shredding the beef for the last hour.

For the Stuffed Peppers

• Spoon 2 ounces of beef into each pepper half.
• Place in a shallow dish with 2 tablespoons water or V-8 juice.
• Cover with plastic wrap.
• Microwave for 4 minutes, or until the pepper is as tender as you like it.
• Carefully remove the wrap, add the cheese and microwave one more minute or until the cheese melts.

Notes

42.8 grams protein

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