I used Jennie-O ground turkey mixed with some ground beef to improve the health slightly and omitted the rice.
1 1/4 lbs Jennie-O ground turkey
1/2 lb ground beef
6 small green peppers (if using large, reduce to 4)
1/2 large white or yellow onion
2 cloves fresh garlic
3/4 cup tomato puree
2 Tbsp salsa
1 tsp salt
1 tsp season salt
1/2 tsp black pepper
1 Tbsp dried oregano
2 Tsp dried basil
2 cups shredded monterrey jack and colby cheese blend (divided)
Directions:Preheat oven to 350 degrees.
Cut tops off green peppers (reserve tops) and clean green peppers. Place empty pepper cups in a pot of boiling water for approximately 5 minutes to slightly cook and soften the pepper. Remove, drain and place in a baking dish.
Meanwhile, dice reserved green pepper tops (discarding stems), onion and garlic. Place in a skillet along with the ground turkey and ground beef. Cook at medium-high until done. Reduce heat to medium-low and add spices, salsa and tomato puree.
Continue to cook until heated through. Turn off heat and add 1 cup of the shredded cheese and stir until mixed well.
Fill each pepper cup to the top with meat mixture. Top with remaining 1 cup of shredded cheese.
Place baking dish in oven and cook just until cheese has melted and starts to slightly brown. Serve along with a spinach or tossed salad or other vegetable of your choice.
I decided to only fill 4 small pepper cups and use the remaining meat mixture this week in some other dishes. . .I think it would be great mixed in with scrambled eggs!
I estimate that this entire recipe has approximately 18 carbs. Since it will serve 6, that averages out to be only about 3 carbs per serving. This is low on the carb scale, but much higher on the taste scale!
This recipe is featured on http://wifeofthecolonel.blogspot.com/ and http://www.foodiefriendsfriday.com Linky Party