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UNSTUFFED PEPPERS
SKILLET DISH
This recipe is full of delicious, rich flavor! I can’t imagine that adding rice would make
it any nicer. So, I’m going to say that
you won’t miss it. It is easier to make
in any case without the traditional rice added.
The green peppers are not bitter in this dish. It is a rich, saucy dish and very
cheesy. You can serve it over stir-fried
cauli-rice or with the cauli-rice on the side or with a nice, tasty salad.
Ingredients: 
1 lb ground
beef (0.45 kg)
1 large green pepper, seeded and chopped
1 small onion, chopped (optional)
11/2 cups grated Mozzarella cheese (375 mL)
Spaghetti Sauce:
6 oz can tomato paste (170 g)
1 tsp minced garlic (5 mL)
1 tsp dried parsley (5 mL)
1 tsp dried basil (5 mL)
1 tsp Worcestershire sauce (5 mL)
1 tsp Montreal Steak spice (5 mL)
1/2
tsp Italian seasoning (2 mL)
1/2
tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
1/2
cup to 1 cup water (125 -250 mL)
Instructions:
In
large skillet, cook ground beef and green pepper (and onion, if using) together. Break up the ground beef real small with a
spatula as it cooks. Add water as necessary. When the meat is cooked, stir in
the Spaghetti Sauce and more water as needed to make a nice sauce. Simmer over medium low heat about 10 minutes
or until sauce is the consistency that you would like. Sprinkle top with grated Mozzarella
cheese. Place lid on pan and heat cheese
until melted.
Spaghetti Sauce: In medium bowl, combine tomato paste, garlic,
parsley, basil, Worcestershire sauce, Montreal Steak spice, Italian seasoning,
salt, black pepper. Stir in the first
amount of water and add more later as necessary.
Helpful Hint: I didn’t use the onion in this dish because I
didn’t have any in the house (covid-19 shortages), but we really didn’t miss it
at all.
Yield: 5 servings
1
serving
350
calories
26.5
g protein
22.9
g fat
2.0 g fiber
8.0
g net carbs
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