Lebanese Stuffed Peppers

Lebanese Stuffed Peppers are a delightful and flavorful dish filled with a low-carb mixture of spiced ground meat and vegetables, perfect for a healthy meal. This recipe captures the essence of Lebanese cuisine while being mindful of carb intake.

Ingredients

• Bell peppers - 2 large (any color)
• Ground beef or lamb - 250 grams
• Cauliflower rice - 150 grams
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Cinnamon - 1/2 teaspoon
• Allspice - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
4. Add the ground beef or lamb to the skillet, cooking until browned, about 5-7 minutes.
5. Stir in the cauliflower rice, tomato paste, cinnamon, allspice, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
6. Remove the skillet from heat and mix in the chopped parsley and lemon juice.
7. Stuff the prepared bell peppers with the meat and cauliflower mixture, pressing down gently to pack them in.
8. Place the stuffed peppers upright in a baking dish. If desired, drizzle a little olive oil on top.
9. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops.
10. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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