Stuffed "Pumpkin" Peppers
Here is an idea for a great halloween dinner that is REALLY fun to make (if you like to carve things).
I personally ate 2 of the peppers but one can be enough for a small meal. If you want to make it a more filling meal pair them with a side of salad or rice or potatoes… (you get the idea).
WAYS TO MODIFY FOR YOUR MACROS:
You can modify amounts and ingredients to help you meet your macros. *Just note that the macros shown for this recipe are only accurate if you use the same ingredients and amounts shown in the recipe* :
NEED MORE PROTEIN? Use chicken breast instead of beef.
NEED MORE CARBS? Pair it with a side of rice, quinoa, or potatoes. (So you don’t have to recalculate the macros for the stuffing) If you don’t mind doing that… You could add the rice, quinoa and/or potatoes to the stuffing.
NEED LOWER FATS? Use ground turkey or chicken instead of beef.
Photos do not include every step, just thought it could be helpful to have some examples of what the process looks like. (Let me know if this is helpful to you).
STEP 1 : Wash all veggie ingredients and pat dry.
PRE HEAT OVEN TO 400F CONVECTION ROAST (If oven doesn’t give you this option you can use Bake)
STEP 2 : Cut a “cap” off of all of the peppers by making a circular cut apx. 1/2 inch - 3/4 inch around the stem (notice I didn’t cut right at the stem).
STEP 3 : Carefully cut the cluster of seeds off of the “cap” making sure not to cut through the actual “cap”. You want to use this as a cover for the stuffed pepper.
Scoop out any seeds inside the pepper.
STEP 4 : Start carving your design and faces into the pepper just like you would a pumpkin.
It’s helpful to have a small sharp knife for this. I messed one up by cutting too fast so take your time :) and have fun!!!! tee hee
STEP 5 : Once you’ve made your designs set the peppers to the side.
STEP 6 : Chop all of the veggies into small/medium pieces. You want them small enough to fit into the peppers but not so small that they will fall out of the holes you made with the design.
STEP 7 : In a pan heat HALF of the butter, sage, and rosemary with some sea salt until you can start to smell the aroma of the herbs.
STEP 8 : Add the onion and cook on medium heat until the onion becomes a little translucent.
STEP 9 : Remove the Sage and Rosemary from the blend.
STEP 10 : Add in the zucchini, and mushrooms.
(I also added in the pieces that I cut out of the peppers)
Leave on low and stir occasionally.
STEP 11 : In a separate pan add the other HALF of the butter and turn heat to high. As soon as butter melts add the ground beef and quickly “sear”.
Then turn heat to medium, use mixing spoon or spatula to quickly divide the meat into smaller and smaller pieces.
Add seasoning and sea salt (I used Bosari)
You just want to slightly cook the meat and make it into the mince consistency.
STEP 12 : In a large bowl / pot mix the veggies with the meat. Mix it thoroughly so that the ingredients are fully combined.
STEP 13 : Lightly coat the inside of the peppers with olive oil using a brush.
STEP 14 : Scoop the mixture into the peppers.
If you want to be precise with the macros you can weigh the entire mixture for the stuffing and divide by 8. That will give you the amount to put into each pepper.
If you want a good approximation without having to weigh it, I used 163 g of stuffing per pepper.
STEP 15 : Place the stuffed peppers onto baking tray leaving at least 1 inch of space between each pepper.
Place the “caps” with the stems on top of each pepper.
Lightly coat the outside of each pepper with olive oil including the caps.
STEP 16 : Convection Roast the peppers at 400F for 25 - 30 minutes.
Check the peppers every 10-15 minutes just to make sure they don’t burn. (All ovens tend to cook a little differently).
STEP 17 : Take out of the oven, let them cool for 5 minutes and SERVE & ENJOY!!! :)
MACROS PER STUFFED PEPPER :
P 26 C 14 F 18 KCALS 317
I would love to hear from you!
Did you like the recipe? Do you have a request for the next one? Do you have any questions?
Let me know in the comments below :)