Pulled Pork Stuffed Peppers without Rice
You can never have too many American recipes, so give Pulled Pork Stuffed Peppers without Rice a try. Watching your figure? This gluten free and primal recipe has 207 calories, 6g of protein, and 18g of fat per serving. For 97 cents per serving, you get a side dish that serves 8. It is brought to you by Low Carb Yum. 21 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 22 minutes. A mixture of yellow bell pepper, spinach, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is good. Pulled Pork Stuffed Poblano Peppers, Fire Roasted Pulled Pork Stuffed Peppers, and Pulled Pork Stuffed Sweet Potato are very similar to this recipe.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 17 minutes
Ingredients:
2 medium Green Bell Pepper cut in half (about 150 grams each)
1/2 cup Freshly Greated Mozzarella Cheese
Olive Oil for brushing bell peppers
2 Tablespoon Parmesan
3/4 cup Low Carb Pulled Pork
1 medium Red Bell Pepper cut in half (about 160 grams)
2 cups Fresh Spinach chopped
1 medium Yellow Bell Pepper cut in half (about 180 grams)
Equipment:
baking sheet
oven
frying pan
Cooking instruction summary:
Instructions Lightly brush bell peppers with olive oil. Place in a slightly greased baking sheet. Roast bell peppers in preheated oven at 375F for 5 minutes. Cool for a few minutes for easy handling. In a lightly greased skillet over low heat, wilt spinach for a few minutes. Reserve 2 tablespoon spinach. Transfer the remaining spinach to pulled pork. Mix well. Fill each bell pepper halves with mixed pulled pork. Top with the reserved spinach. Spinkle parmesan cheese and mozzarella. Bake in preheated oven at 375F for 5 to 10 minutes or until cheese has melted and slightly golden.
Step by step:
1. Lightly brush bell peppers with olive oil.
2. Place in a slightly greased baking sheet. Roast bell peppers in preheated oven at 375F for 5 minutes. Cool for a few minutes for easy handling.
3. In a lightly greased skillet over low heat, wilt spinach for a few minutes.
4. Reserve 2 tablespoon spinach.
5. Transfer the remaining spinach to pulled pork.
6. Mix well.
7. Fill each bell pepper halves with mixed pulled pork. Top with the reserved spinach. Spinkle parmesan cheese and mozzarella.
8. Bake in preheated oven at 375F for 5 to 10 minutes or until cheese has melted and slightly golden.
Nutrition Information:
