Unstuffed Bell Peppers With Low Carb Pasta
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This variation of traditional stuffed bell peppers is low-carb, gluten-free, and paleo approved. Full of flavor using fresh and filling ingredients, this recipe comes together quickly and makes even more flavorful leftovers.
Recipe Profile:
Mediterranean Diet
Paleo
Low Carb
Gluten Free
Dairy Free
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Game-Changing Low-Carb Noodles
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Each bag (which is actually 2 servings, but I admittedly eat the whole thing) is just 9 calories, 0 grams of carbs, and 4 grams of fiber!
These noodles are made from konjac powder, which has become a popular food recently due to its high soluble fiber content, which helps to support healthy cholesterol levels and keep blood sugar balanced and stable. These noodles have a more “neutral” flavor, making them a great base for any pasta dish you might be missing on a gluten-free or low-carb diet.
Give these noodles a try today and let me know what you think in the comments!
Don’t forget to pin it!
Servings: 4
Ingredients:
1 lb. ground beef
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 medium red onion, diced
1 Tablespoon Italian seasoning
½ teaspoon Himalayan pink salt
½ teaspoon ground black pepper
1 Tablespoon minced garlic
1 (15 oz) can diced tomatoes, drained
1 (8 oz) can tomato sauce
1 Tablespoon balsamic vinegar
2 (7 oz) packs of skinny pasta
Directions:
In a medium-sized pot, add the ground beef and cook over medium heat until the meat is browned.
Add the diced bell peppers and onion and continue to cook until the veggies become soft.
Add the Italian seasoning, salt, pepper, minced garlic, diced tomatoes, tomato sauce, and balsamic vinegar, and continue to cook over medium heat.
Using a colander, strain and rinse the skinny pasta. Add the pasta to the pot, mix to combine, and serve immediately.
Note: This dish is even more flavorful the next day, making it a great option for meal prep and delicious leftovers.
Nutrition:
Calories: 312 | Total Fat: 13 g | Total Carb: 21 g | Protein: 27 g | Fiber: 8 g
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Unstuffed Bell Peppers with Low Carb Pasta
Ingredients
- 1 lb. ground beef
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, diced
- 1 Tablespoon Italian seasoning
- ½ teaspoon Himalayan pink salt
- ½ teaspoon ground black pepper
- 1 Tablespoon minced garlic
- 1 (15 oz) can diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 1 Tablespoon balsamic vinegar
- 2 (7 oz) packs of skinny pasta
Instructions
- In a medium-size pot, add the ground beef and cook over medium heat until the meat is browned.
- Add the diced bell peppers and onion and continue to cook until the veggies become soft.
- Add the Italian seasoning, salt, pepper, minced garlic, diced tomatoes, tomato sauce, and balsamic vinegar and continue to cook over medium heat.
- Using a colander, strain and rinse the skinny pasta. Add the pasta to the pot, mix to combine, and serve immediately.
Notes
This dish is even more flavorful the next day, making it a great option for meal prep and delicious leftovers.
Nutrition Facts
Calories
312Fat (grams)
13 gCarbs (grams)
21 gFiber (grams)
8 gProtein (grams)
27 gPlease note: this is a rough estimate using MyFitness Pal. Numbers may vary by brand of ingredients used and other factors.
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