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Prep time
20 minutes
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Cook time
50 minutes
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Serves
8
Author Notes
A staple summer dish sure to please everyone at your summer gathering! —Atkins Nutritionals
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Ingredients
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4
red bell peppers
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2 tablespoons
unsalted butter
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1/2 cup
chopped yellow onion
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1 pound
raw ground beef
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1/4 teaspoon
salt
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1/4 teaspoon
pepper
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1 1/2 cups
frozen cauliflower, riced
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12
eas golden greek pepperoncini
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2
bags Atkins Ranch Protein Chips
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4 ounces
monterey jack cheese
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2 tablespoons
fresh parsley
Directions
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Heat oven to 400°F.
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Slice each bell pepper in half. Keeping the stem intact so that the half pepper will not leak filling, cut out the seeds and ribs. Place cut side down in a 9-inch by 14-inch baking dish, add ½ cup water, cover with foil and place in the oven for 10 minutes.
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Remove foil, drain the liquid from the baking dish, turn peppers cut side up and set aside until needed. Reduce oven to 350°F.
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In a large skillet over medium heat, melt the butter. Sautee onion until becoming translucent, about 3 minutes. Add ground beef, season with salt and pepper, and cook breaking up and stirring until browned, 6 minutes.
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Place the skillet with meat back over medium heat and add the cauliflower rice, 68 g minced pepperoncini (about 10 whole pepperoncini with the stems removed), and 1 tablespoon liquid from the jar of pepperoncini.
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Sauté until the cauliflower rice is cooked and most of the liquid has evaporated. Remove from heat and stir in crushed Atkins Ranch Protein Chips, and diced cheese.
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Fill each bell pepper half evenly with the beef filling, about a rounded ½ cup in each. Cover the pan with foil and bake at 350°F for 20 minutes.
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Remove foil and bake another 15 minutes, until peppers reach desired tenderness.
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Slice the remaining pepperoncini peppers and use as garnish along with chopped parsley. Serve while warm.
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