If you follow me on Instagram, you might have seen me sharing my food and recipes on Instagram Stories. Back in 2017, I started reevaluating my food choices and made a switch to a more plant-based, protein-rich, low carb and low sugar diet. I still indulge in sweets and carbs every once in a while – after all, breads are my weakness (especially sour-dough bread and croissants, yuuuummy) and chocolates are a must for when the Red Fairy visits (aka that time of the month) lol – but more often than not, I try to ingest more vegetables and protein. I don’t follow a specific diet, but I find that eating more vegetables and not a lot of carbs/sugar helps me sleep better, feel better and I don’t get sick as often.
One of my quick and easy food options are Stuffed Bell Peppers. I’ve shared this on my Stories in the past and I got a lot of questions about it so I thought I’d share the recipe on here.
WHAT YOU NEED
- Cooking tray or foil
- Bell Pepper
- Ground Meat
- Salute ground meat in garlic and onion until the meat is thoroughly cooked. You can also add tomato and red pepper to make it more flavorful. Set aside.
- Prepare the bell pepper by washing it thoroughly and removing the top part including the stalk to make a hole. Don’t cut across because that would waste a lot of the bell pepper. Just carve a hole.
- Remove all the seeds inside and clea thoroughly. Set aside.
- Beat eggs. Set aside.
- Assemble your bell pepper by putting a layer of meat inside, followed by cheese, then meat, then cheese again. Repeat until the bell pepper is full, with cheese as the top most layer.
- Carefully pour in the egg inside the bell pepper. Move the pepper around to make sure the egg really gets inside the pepper.
- Take your foil or cooking tray and add a bit of oil on the surface. Place stuffed bell pepper on top.
- Cook in the oven for 15 to 20 minutes in medium heat, or until the skin of the bell pepper starts to brown.
- Cool and enjoy!
For the cheese, I use a pre-grated one from the supermarket. The brand is Chizboy and it is a mix of Cheddar and Mozzarella.
As an alternative, you can use chicken or fish if you are not a fan of beef or pork. If you are a vegetarian, you can opt for mushroom and other vegetables such as broccoli or cauliflower, corn, carrots. I used yellow bell peppers here, although I’ve used green and red too and it turned out okay. I just personally prefer yellow bell peppers because I find that it is sweeter than red or green.
This definitely counts as a 30-minute recipe! It is definitely a favorite at home and even my nephew, who is a picky eater, likes this! Hope you give it a try and let me know how it goes!