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Pulled pork stuffed peppers without rice

Pulled Pork Stuffed Peppers without Rice

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 8 people
Calories: 65
A favorite recipe for using up extra leftover seasoned shredded pork. And, it bakes up quickly for a fast keto friendly meal any time.
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Ingredients

  • 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 Grated Mozzarella Cheese
  • Olive Oil for brushing bell peppers

Instructions

  • 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. Sprinkle parmesan cheese and mozzarella.
  • Bake in preheated oven at 375°F for 5 to 10 minutes or until cheese has melted and slightly golden.

Video

Nutrition

Calories: 65 | 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

Additional Info

Net Carbs: 2 g | % Carbs: 13.6 % | % Protein: 40.7 % | % Fat: 45.8 % | SmartPoints: 2
Values
Array
(
    [calories] => 65
    [carbohydrates] => 2
    [protein] => 6
    [fat] => 3
    [saturated_fat] => 1
    [cholesterol] => 16
    [sodium] => 80
    [potassium] => 190
    [sugar] => 1
    [vitamin_a] => 1335
    [vitamin_c] => 45.3
    [calcium] => 62
    [iron] => 0.5
)

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