What I love about stuffed peppers, beside the terrific vitamin C health benefit, is the amazing possibilities of stuffing combinations. Our mother always made them with a mixture of ground beef, Minute Rice, and Locatelli cheese then cooked them in marinara sauce for a simple, no-fuss, one-pot meal. Barbara made them sweet & sour. We used to make them for our families, but our children weren’t fans. I tried serving them over linguini, which is absolutely delicious; however, their battle cry became “not again”. It’s funny how their recollection is so different from mine! Putting all that aside I like to mix things up by combining new flavors and using pantry items already on hand. Some of our best recipes come from whatever we find in the pantry and throw them together! 😋 😋
2 (8.8 oz) pouches ‘TastyBite Organic Brown Rice with Quinoa & Lentils Seasoned with Herbs & Spices’
1lb ground beef
4 oz Uncured Pancetta, diced
1 x-large sweet onion (or 2 medium), diced
2 Tablespoons EVOO
6 Bell peppers, assorted colors, cut in half lengthwise, seeded & ribs removed
5 large cloves garlic, minced
1½ -2 Tablespoons Za’atar spice (may substitute with Oregano)
12 oz Gruyere cheese, shredded
salt & pepper to taste
1/2-1 cup chicken broth (enough to fill the bottom of the pan by 1 inch)
In a large skillet saute onions until soft, then add pancetta and saute for 2 minutes.
Add garlic, salt & pepper and saute for 1 minute.
Add ground beef and cook over medium heat stirring often to break up meat until thoroughly cooked (no pink). Remove from heat & set Bake 25-35 minutes, d aside.
Tear pouches of brown rice, quinoa & lentils 2 inches to vent. Place each pouch separately in the microwave on high for 90 seconds each.
Empty contents of the cooked pouches into the skillet filled with the meat mixture & let cool.
Once the meat mixture is cooled add half the shredded cheese. Combine well.
In a large 9 x 13 x 2-inch roasting pan drizzle a small amount of EVOO.
Pour chicken broth into the bottom of the roasting pan to about 1-inch depth.
Place each pepper half in the pan, then spoon meat mixture into each pepper making a nice mound. Do not pack down.
Top each pepper with the remaining shredded cheese and place in a pre-heated 375º oven.
Bake 25-35 minutes until cheese is melted. ( Every oven is different so timing may vary)
Serve hot with a side salad and enjoy!
Notes: Any soft, melting cheese can be used in place of Gruyere. For strictly vegetarian stuffed peppers use drained black beans in place of ground meat.
This quick and easy sheet pan meal is a delicious Mediterranean dish that doesn't disappoint. Not only is it delicious with shrimp but you can substitute the shrimp with cooked rotisserie chicken too! I had all the ingredients on hand so no extra shopping was needed. I just had to defrost the shrimp in the morning and prep was unbelievably fast. If you're not watching carbs then serve this over pasta or rice. I served mine over red leaf lettuce while my husband had it over rice. We both loved it.😋 😋
1 lb large raw shrimp, peeled, deveined with tails on or off (your preference)
1/3 cup thinly sliced shallots
3 cloves garlic, minced
1 tsp sea salt
a pinch of red pepper flakes (or more if you like the heat)
1 cup cherry tomatoes
1/4 cup Kalamata olives, halved
2 Tablespoons lemon juice, divided
3 Tablespoons EVOO, divided 2 + 1
1/4 cup roughly chopped parsley
1/3 – 1/2 cup crumbled feta cheese
lemon wedges, optional
Preheat the oven to 425ºF.
Using a rimmed baking sheet, toss the shallots, garlic, salt, red pepper flakes, tomatoes, olives, 1 tablespoon of the lemon juice, & 2 tablespoons of the EVOO.
Roast for 5 minutes, or until the shallots & garlic are starting to brown.
Add the shrimp and cook 5 minutes more, or until shrimp are done. *
Stir in the feta, parsley and the remaining tablespoon of lemon juice and EVOO.
Toss gently and serve hot over a bed of lettuce for a delicious low carb meal.
Notes: * If substituting with cooked, rotisserie chicken, cook just to heat the chicken in step 4.
This is a light dish which will serve 2-3. Double the recipe for more servings.
Recipe adapted from Zenbelly.
Bake at 425 degrees for 5 minutes
Add the shrimp
For low carb serve hot over a bed of lettuce
If not watching carbs serve hot over rice or pasta
One of our favorite all-time meals to eat is Shrimp Scampi over linguine pasta, topped with Pecorino Romano grated cheese, some crusty Italian bread to soak up the lemony butter sauce and we’re in heaven! Since Barbara is back on Keto, we wanted to come up with the same delicious flavor without the carbs. Zucchini is an amazing vegetable that takes the place of pasta and delivers all the delicious flavor of our original shrimp scampi recipe. We decided to make a one-pan dish so we used the electric skillet. It’s large and can accommodate all the shrimp in a single layer plus all the spiralized zucchini. If your watching carbs, please give it a try. We promise you will not miss the pasta! 😋 😋
2 lbs large raw shrimp
2 sticks salted butter
10 medium zucchini and/or summer squash, spiralized
1/2 stick salted butter for zucchini
1-2 tsp salt
8 Dorot frozen garlic cubes (we use for consistency)
1/4 cup fresh parsley leaves, chopped
2 tsp grated lemon peel
2 Tablespoons lemon juice
lemon slices for garnish (optional)
Pecorino Romano, grated
Remove shells from shrimp, leaving the shell on the tail section if desired.
Devein then wash under running cold water, and drain on paper towels; pat dry.
In the electric skillet on the warmest setting, melt 2 sticks of salted butter.
When butter is melted, add the salt, garlic, and 2 Tablespoon parsley; mix well.
Arrange the shrimp in a single layer in the skillet.
Raise skillet temperature to 300ºF. As soon as shrimp start to turn pink (1 or 2 minutes) quickly turn the shrimp over and ower to warm setting again.
Sprinkle with lemon peel, lemon juice, and remaining parsley. Raise temperature to 300ºF.
Cook about 1-2 minutes longer or just until shrimp are tender. Do Not overcook shrimp or they will be tough. (If using smaller shrimp, cut down on the cooking time)
Remove shrimp with half the scampi sauce and set aside in a bowl.
Add the 1/2 stick of butter to the skillet then add the spiralized zucchini to the scampi sauce and stir well to coat with sauce. Cover and cook until zucchini are soft but not overcooked.
Arrange the desired amount of zucchini noodles (zoodles) in a pasta dish then top with shrimp. Add some of the reserved scampi sauce on top. Grate some Pecorino Romano cheese and garnish with a thin slice of lemon (optional).
Notes: If you don’t have an electric skillet please use our oven method Shrimp Scampi recipe then cook the zucchini separate using 1/2 stick butter in a large skillet with half the scampi sauce reserve from shrimp cooked in the oven.