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Italian Beef Stuffed Peppers
Spicy, tangy Italian beef is mounded in peppers and topped with creamy provolone cheese.
Course
Low Carb Main, Main Course
Cuisine
Italian
Keyword
ground beef, peppers
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
1
serving
Calories
1681
kcal
Author
Katherine Peters
Ingredients
For the Beef
2 1/2
pound
roast beef
lean eye of round
24
ounces
Peperoncini peppers
2-12 ounce jars
Salt and pepper to taste
For the Stuffed Peppers
1
bell pepper
large , 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
Nutrition
Calories:
1681
kcal
|
Carbohydrates:
48
g
|
Protein:
266
g
|
Fat:
51
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
18
g
|
Cholesterol:
666
mg
|
Sodium:
17408
mg
|
Potassium:
5207
mg
|
Fiber:
26
g
|
Sugar:
18
g
|
Vitamin A:
6289
IU
|
Vitamin C:
1225
mg
|
Calcium:
3493
mg
|
Iron:
28
mg