Aug 24


Happy Monday! And happy (or maybe not-so-happy) end of August! Summer is flying by and before you know it, there will be all things pumpkin and apple. Until then, I’m enjoying what’s in season and plentiful.


This is one of those dishes that brings me back to my childhood. There’s nothing better than Mom’s stuffed peppers. As hard as I try, it can never be exactly duplicated! But I usually come pretty close 🙂

Staying low carb while duplicating some family recipes can be tricky. With a little help from Closet Cooking, I was able to do so, and impress my guests with a hearty, healthy meal. Paired with a Greek salad, you’ve got a delicious dinner that can be made in advance.


Can’t beat Jersey tomatoes this time of year! You can also use zucchini, eggplant, or other types of peppers in this recipe. Anything goes! I like to put grated Pecorino Romano cheese and believe it or not, Worcestershire sauce, on the table as optional toppings. Delicious 🙂

slightly adapted from Closet Cooking

8 peppers and/or tomatoes (or any other vegetable that can be stuffed)
1 tablespoon extra virgin olive oil
4 cloves garlic, chopped
1 cup crushed tomatoes
1 teaspoon oregano
1/2 cup chopped herbs (I used mint and parsley)
1/4 cup arborio rice
1 pound ground beef
salt and pepper
1 cup water
2 tablespoons extra virgin olive oil

Preheat oven to 375 degrees. Cut the tops off of the peppers and tomatoes and remove the seeds from the peppers and the insides of the tomatoes, reserving them.

Heat oil in a pan and add onions. Saute until tender, about 10 minutes. Add garlic and saute for about a minute or two. Add the reserved tomato guts, crushed tomatoes and oregano. Simmer until it thickens, then remove from heat.

In a bowl, mix the tomato sauce, herbs, rice, ground beef, salt and pepper. Stuff the mixture into peppers and tomatoes and place in a baking dish.
Pour the water and olive oil into the baking dish, drizzling a bit of oil on top of the peppers and tomatoes.

Bake until liquid has evaporated and the peppers and tomatoes are roasted until slightly caramelized, about 1 1/2 – 2 hours.

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