STUFFED PEPPERS WITH LOW CARB RICE
Stuffed Peppers With Low Carb Rice is my childhood favourite. Not sure if you have this dish in English speaking countries. If you do, please let know know of the exact name.
Very popular in most of the Europe and really my favourite. Even now, every time I come for visit, my mum makes sure, one big pot is waiting for me in the kitchen.
We have been fortunate enough to receive a lovely box from Kajnok company with different varieties of noodles. Package arrived in the summer but since we have been traveling most of the time, I only got a chance to experiment with them now.
And since the winter is coming, those lovely warm dishes helps us to get through the season.
As a child we always made this dish with a normal rice for stuffing. But as we are now in the life of low carb living, it would not be me, if I would not try and make every one of my favourite dish into a healthier version and especially low carb.
And since I cook most of the time in big pots (so I can save time for everyday cooking), this recipe comes into a huge portion as well. You can do only half portion, or do whole like me and store it for later. It is easily stored in the freezer as well for days, when you are in a hurry.
I have also made a quick video feature for you to see how to make it in a minute.
Now lets stop talking and get me straight into the recipe:
With this recipe, you will still be left with at least 1,5 litre of lovely tomato sauce you can use for something else.
Stuffed Peppers With Low Carb RicePrint This
- 500g Minced meat
- 12 pc Green Peppers
- 2 Pkt Kajnok Rice ( 470g Shirataki rice)
- 2 Eggs
- 10g Dried garlic (1Tbsp)
- 2g Marjoram spice (1 Tbsp)
- 5g Salt (1 tsp)
- 2g Red pepper spice (1tsp)
- 1 Onion
- 2 Tbsp Oil
- 1L Tomato juice
- 500g Tomato paste
- 3 Stevia tabs
- 5g Salt (1tsp)
- 1 Tbsp Unfatened almond flour - Optional
- Cut the top of the peppers and clean the whole inside
- In a bowl mix minced meat, eggs, rice and all the dry ingredients
- Mix all properly
- Fill each pepper with stuffing and place it aside.
- Cut onion into small pieces
- Heat up a big pot and add oil
- Once hot add the onions and cook it until golden brown
- Add tomato paste and tomato juice and bring it to boil
- Add stevia tabs and salt and keep cooking
- If you see the sauce is very liquid, you can add a tablespoon of unfatened almond flour. This will thickened the sauce a bit.
- Once everything is boiling mix all with a hand mixer. This will give the tomato sauce beautiful bright color. And of course will mix everything properly
- Add pre filled paprika and cook for 1 Hour
Per serving: Calorie 143Kcal, Carbohydrates 6g, Fiber 2g, Protein 11g, Fat 8g
Do let me know how it went.
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