Pulled Pork Stuffed Peppers without Rice
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 8 people
A favorite recipe for using up extra leftover seasoned shredded pork. And, it bakes up quickly for a fast keto friendly meal any time.
- 3/4 Cup Low Carb Pulled Pork
- 2 medium Green Bell Pepper cut in half (about 150 grams each)
- 1 medium Red Bell Pepper cut in half (about 160 grams)
- 1 medium Yellow Bell Pepper cut in half (about 180 grams)
- 2 Cups Fresh Spinach chopped
- 2 Tablespoon Parmesan
- 1/2 Cup Freshly Greated Mozzarella Cheese
- Olive Oil for brushing bell peppers
Lightly brush bell peppers with olive oil. Place in a slightly greased baking sheet. Roast bell peppers in preheated oven at 375°F 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 375°F for 5 to 10 minutes or until cheese has melted and slightly golden.
Calories: 65kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 190mg | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 45.3mg | Calcium: 62mg | Iron: 0.5mg
- Net Carbs 2g
- % Carbs: 13.6%
- % Protein: 40.7%
- % Fat: 45.8%
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