Stuffed Red Peppers- Low Carb/High Protein w/ fiber…Perfect for Diabetic’s
Servings- 4…Prep time- 30 minutes…Bake Time- 1 hour

12 ounces 90% or leaner ground beef
1/4 C drained cooked orzo pasta
1/4 C fine dry bread crumbs
1/2 C crumbled reduced-fat feta cheese
2 TBSP grated Parmesan cheese
1 TBSP snipped fresh thyme or 1 TSP dried thyme, crushed
4 medium red sweet peppers
3/4 C reduced-sodium chicken broth

1. Preheat oven to 350 degrees F. In a medium bowl, combine beef, orzo, bread crumbs, feta cheese, parmesan cheese, and thyme.

2. Cut tops off ea. sweet pepper; remove seeds and stems. Trim the bottom of ea. pepper so they stand upright, but don’t cut into the inside of the pepper. Divide beed mixture among peppers. Stand peppers in a 2-quart baking dish; pour broth around them and cover dish w/ foil.

3. Bake 1-1 1/4 hrs or until the peppers are tender and an instant thermometer inserted into the center of the beef mixture registers 160 degrees F. If you’d like sprinkle the tops of the pepper w/ an additional 1 TBSP feta or parmesan.

4. Let peppers stand for 5 minutes…serve and enjoy!

Per Serving: 271 calories, 12g total fat, 16g carbs, 3g fiber, 24g protein

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