Clean Eating: A Low-Carb Delight

Stuffed Green Peppers

I love stuffed peppers. I usually make them with rice, but I tried the recipe without the rice to be a little more low carb. The outcome was delicious.

Ingredients
1 lb. of ground turkey (93% lean)
4 green bell peppers
1/2 red onion
1 (14.5 oz.) can of diced tomatoes
2 oz. pepper jack cheese, shredded
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. crushed red pepper
sea salt, to taste
black pepper, to taste

Directions   
Preheat oven to 350 F.

Finely chop onions.

Heat olive oil over medium-high heat. Add onions to heated pan. Cook until brown and softened, about 4 to 5 minutes.

Add ground turkey to pan with onion. Break up meat and add cumin, crushed red pepper, garlic powder, sea salt and black pepper. Stir to combine spices, onion and turkey together. Cook until turkey is browned.

Once meat is browned, add diced tomatoes to pan. Reduce heat to medium-low and cook until tomatoes are heated through.

Cut green peppers in half lengthwise. Remove seeds and rinse peppers. Line a baking sheet with aluminum foil. Spray with cooking spray. Place green peppers on pan, cut side up.

Fill each pepper half with meat mixture. Sprinkle the top of each pepper with shredded cheese.

Bake peppers for 20 minutes. Increase oven to broil, and broil for another five minutes until cheese has browned.

Nutrition Facts
Serves 4
Serving Size 2 halves (368.1g)
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Calories - 283
Calories from Fat - 143
Total Fat - 15.9g
Saturated Fat - 6.6g
Cholesterol - 95mg
Sodium - 476mg
Total Carbohydrates - 11.9g
Dietary Fiber - 3.3g
Sugar - 7.0g
Protein - 27.7g
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Vitamin A - 24%
Vitamin C - 180%
Calcium - 31%
Iron - 16%



Zucchini Hashbrowns

I needed a great low-carb side dish to go with these stuffed peppers. I love a good potatoes, but I really didn't want to do a mashed cauliflower, which is usually my go to for a potato substitute. I knew I could make a hashbrown wannabe that was tasty. It even won the approval of my sister, the low-carb expert.

Ingredients
2 zucchini
1/3 cup of egg whites
1/2 red onion
2 oz. pepper jack cheese
sea salt, to taste
black pepper, to taste

Directions
Peel zucchini and trim ends. Grate the zucchini onto some paper towel. Blot grated zucchini with more paper towel to remove as much extra moisture as possible.

Finely dice onion.

Place grated zucchini, onion, shredded cheese and egg white in a large bowl. Season with sea salt and black pepper. Mix thoroughly to combine.

Heat olive oil over medium-high heat. Divide zucchini mixture into four portions. Press into patties and place in heated pan.

Cook patties until browned then flip and brown other side.

Nutrition Facts
Serves 4
Serving Size 152.9g
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Calories - 113
Calories from Fat - 69
Total Fat - 7.7g
Saturated Fat - 3.0g
Cholesterol - 15mg
Sodium - 230mg
Total Carbohydrates - 5.0g
Dietary Fiber - 1.4g
Sugar - 2.6g
Protein - 7.3g
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Vitamin A - 7%
Vitamin C - 29%
Calcium - 12%
Iron - 2%


Enjoy this delicious and nutritious meal!