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Posts: 492 9/13/13 10:46 P
I make unstuffed peppers because they are faster. I saute the peppers. And my boys eat things with out caring about the presentation!
I like to cut zucchini lengthwise grill or saute it and top with meat sauce and fresh grated parm!
Edited by: MOXIE6 at: 9/13/2013 (22:47)
I am starting my ticker again since starting low carb....in the home strech! You have no control over what you weigh...only what you do. Progress NOT Perfection!
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Posts: 2,432 9/13/13 3:37 P
You can also make non-messy cauliflower "rice" with a ricer, like some use for potatoes. Cook the cauli until it's soft-ish and press it through the ricer. I also have a mandolin I use to make paper-thin wafers of veggies, or julienne strips. Those are pretty good substitutes under sauces, too.
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current weight: 215.0
Fitness Minutes: (0) Posts: 437 9/12/13 8:01 A
Thanks all!! I give it a try!
Fitness Minutes: (2,666) Posts: 2,516 9/12/13 7:33 A
I don't blanch mine- never tried freezing them! I've frozen them chopped but not whole!
Fitness Minutes: (0) Posts: 437 9/11/13 11:41 P
Thanks! I will try them both ways and see which way I like them, lol It's just me here. They probably don't freeze well, huh? hate just baking 1 bell pepper! but, oh well....:)
Fitness Minutes: (0) Posts: 133 9/11/13 11:15 P
I bring my water to a boil first then put the peppers in for 5 min. using tongs. You really don't have to blanch them, but it tenderizes them....I prefer mine unblanched but hubby doesn't like them that way lol
Fitness Minutes: (0) Posts: 437 9/11/13 11:09 P
About that 'blanching' thing... I've never done that before. Do you bring the water to a boil first, THEN put in the bell peppers for about 5 mins? or put them in to start and when the water starts to boil, count the 5 mins from that time? tks!
Posts: 2,694 9/11/13 10:20 P
Another thing we do with green peppers is fill them with taco meat and top with shredded cheese. Bake them till cheese is melted then top with lettuce, tomatoes, onion and sour cream, whatever you like on a taco. Blanch your peppers first of course and pre-cook your meat.
Dory from NW Ohio
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Fitness Minutes: (0) Posts: 133 9/11/13 12:30 P
Oooh, here's a couple more good ideas posted by one of my fb friends yesterday!
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Body Fat %: 19.9
Fitness Minutes: (2,666) Posts: 2,516 9/10/13 7:51 P
We put anything we have in the fridge in our green peppers- leftovers, cheese, meats. Then sour cream and more cheese when they come out. I cut the tops of, pull out the seeds and stand them on a cookie sheet. If they fall over take some aluminum foil and make a base/stand for that one. I have glass pyrex bowl set that are perfect size to hold 1 green pepper standing. I bake 375 about 30-45 minutes, (depends how firm you like them) pull out of the oven, use tongs to place on plates, cut in half and then half again. YUM!
I put raw cauliflower in my food processor and make the "rice" then microwave for 7 minutes, no water that way. I make cauliflower pizza crust with it, very good.
current weight: 182.0
Fitness Minutes: (0) Posts: 437 9/10/13 3:56 P
Thanks for all the info! I do like bell peppers, but have never baked them or filled them before. I am assuming that we are supposed to eat the peppers along with what's inside of them, right!? lol The filling w/some melted cheese on top and maybe even a bit of sour cream on top of that, sounds pretty good. I do have some chili left over, and a pepper n the fridge. So I might just try that tonight for dinner. Thanks again!
Fitness Minutes: (0) Posts: 133 9/10/13 3:47 P
For the beef enchilada filling it's pretty much just ground beef seasoned as I would for tacos, sometimes I throw in a can of rotel tomatoes or whatever else I have sitting around (leftover chopped onions, pico de gallo, whatever sounds good!) I usually bake at 350 for abt 30 min. or until they look bubbly and good lol
For chicken enchilada filling, you can just use your favorite chicken enchilada recipe and sub the peppers for the tortillas. I don't have a recipe because I use whatever I have on hand. Usually cooked shredded or chopped chicken, rotel or pico ge gallo, sometimes sour cream, quesadilla cheese (I often mix shredded cheese in the filling AND use on top). Just throw in whatever your family likes!
Any color pepper is fine, I just use whatever I have :) When I do italian peppers I sometimes mix half ground beef and half italian sausage. For mexican style I sometimes use half ground beef and half pork sausage or chorizo. Leftover chili also makes a great pepper stuffing!
Fitness Minutes: (0) Posts: 437 9/10/13 2:53 P
Can you find these 'poblanos' in the grocery stores or Walmart? and, you could use tortillas..if you use the low carb ones(5g ea). Just figure them into your count for the day. How do you make the enchilada filling? and how long do you bake them for/at what degree? I would probably use the Bell green peppers..does it matter what color? Grn/yel/red? Tks
Fitness Minutes: (0) Posts: 133 9/10/13 2:37 P
I just make up the recipes by modifying the things I used to cook.
For example, I used to make beef or chicken enchiladas using tortillas but now can't use them. So I take 4-6 large poblanos (cut in half and seeds scooped out) and blanch them in boiling water for abt 5 min to tenderize them. Then I place them in a baking dish, fill with my enchilada filling, top with grated cheese and a can of enchilada sauce (or salsa, but check your carb counts on your sauces too) and bake. SO YUMMY!
You can also oven roast your peppers and remove the skins instead - blanching is a little faster though if I'm in a hurry. When I made my lasagna I actually blanched my peppers and made the meat sauce a day ahead of time and then kept them in the fridge for quicker assembly the next day. For italian or regular stuffed peppers I use bell peppers instead of poblanos. :)
Fitness Minutes: (0) Posts: 437 9/10/13 1:59 P
Where have you found some recipes for stuffing green peppers? I like green peppers, but not a big fan of many veggies,,ie cauliflower, spinach, broccoli, etc. love cheese, onion, celery, tuna fish etc. though.
Fitness Minutes: (0) Posts: 133 9/10/13 12:43 P
I make a lot of stuffed peppers too - I love making "enchiladas" using poblano peppers. One of our faves! :)
Eliz, I grated cauliflower one time because it sounded like a good LC idea, and I had chips, bits, and chunks all over the kitchen! It made a horrendo mess... :) However, I have one of those little Black & Decker handy-choppers (like a mini food processor) and it does a great job of hacking it up. I have made 'rice' substitute recipes that tasted just like pulverized cauliflower to me, but on my last attempt I added cumin and that made all the difference. It came out tasting like Mexican rice. LOL I still want to try the cauliflower pizza crust someday. I might even get over my laziness and get out the big food processor and chop it up all at once instead of in batches!
"Normal is not something to aspire to - it's something to get away from." -- Jodie Foster
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current weight: 213.0
Posts: 6,044 9/10/13 10:29 A
I use my Chop Wizard to cut the cauliflower into small pieces and then microwave it until soft. I then can put any sauce over it.
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current weight: 131.6
Posts: 917 9/10/13 9:32 A
I would not have thought of bell peppers. I'm trying that ASAP...thanks for the eye opening idea
type with you later. Junebug
current weight: 261.0
Fitness Minutes: (2,666) Posts: 2,516 9/10/13 2:51 A
ooooh! Bell peppers- YUM! I've been stuffing peppers at least once a week now since starting LC again.
Fitness Minutes: (0) Posts: 133 9/10/13 1:21 A
Awesome!! I did something similar this week - I made lasagna, pretty much my standard recipe with Italian sausage, only I laid strips of blanched bell peppers as a replacement for the noodles. it was so good! My non-low-carb hubby said he thought he might even like it better than with the noodles. :)
I love spaghetti sauce on green beans with a bunch of Parmesan and I know it would be good on zucchini. I made zucchini lasagna not long ago.
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current weight: 227.0
Fitness Minutes: (2,666) Posts: 2,516 9/10/13 12:34 A
Tonight at dinner the kids had a tomato meat sauce I made over cooked frozen broccoli because I did not have time to cook brown rice. It was really good! I had read grating cauliflower as rice, or zucchini as noodles. I never have fresh zucchini on hand, and I'm not a fan of "grating". When it comes to cooking I'm quite lazy! LOL! I s'pose I could put the cauli in the food processor! Anyhow I just realized how sauces (like stroganoff, spaghetti sauce etc) could be delicious over veggies instead of rice or noodles.
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