Beef and Vegetable Stuffed Peppers
Ground beef and vegetables make for excellent South Beach friendly stuffed peppers.
1 tsp parsley
4 dashes black pepper
4 dashes sea salt
2 tsps garlic
1/2 cup chopped onion
2 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> green peppers
3/4 cup vegetable juice
1 1/2 lbs lean ground beef
6 oz tomatoes
Pre-heat oven to 375 °F (190 °C).
Mix the ground beef, onions and spices together in a bowl and divided into four balls.
Cut the green peppers in half and clean.
Coat the bottom of a baking dish with vegetable juice, like V8. Use just enough to coat it.
Add peppers to pan and pour just a little bit more of the vegetable juice to the inside of the pepper.
Add to the pepper the ground beef "balls".
Top each stuffed pepper with the crushed tomatoes.
Pour the remainder of the vegetable juice over the stuffed peppers and cook for about 45 minutes.
in 1 serving of Beef and Vegetable Stuffed Peppers.
, 17% carbs, 55% protein.
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