Low carb stuffed peppers with Fruitchup

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Low carb stuffed peppers are one of my favorite meals. Bell peppers make such a tidy receptacle for a stuffing made of ground beef, vegetables, and cheese! I make these almost every week and often pack one in my lunchbox to take to the office. This is one of those easy, delicious low carb recipes that fits perfectly into my keto diet.

Use any vegetables you have around—I particularly like using spinach and cauliflower rice. My secret ingredient is prepared spinach artichoke dip, which is made with cream cheese and serves as a perfect base to hold everything together. And then, of course, I include some Fruitchup, my delicious fruit-sweetened tomato ketchup (the best Paleo ketchup you'll find!), which goes into the mixture and gets painted on top before the final shower of cheese.

More of my favorite low carb recipes:
Lemon chicken with fresh cranberries
Keto mushroom quiche with an almond flour crust
Pork belly "fries"

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Low carb stuffed peppers with Fruitchup

by Erika Kerekes January-28-2018

Low carb stuffed peppers are filled with ground beef, cauliflower rice and cheese, then topped with Fruitchup Paleo ketchup before baking. A delicious keto dinner recipe.

Ingredients

• 6 large bell peppers
• 1.5 pounds ground beef
• 2 cups cauliflower rice (raw)
• 2 cups baby spinach, chopped
• 1 medium onion, chopped
• 1 cup prepared spinach artichoke dip or softened cream cheese
• 2 cups shredded cheddar cheese
• 3/4 cup Fruitchup paleo ketchup
• salt and pepper to taste

Instructions

Cut the tops off the bell peppers, then scoop out the seeds and ribs. Set aside.Heat the oven to 350 degrees. Spray a baking dish large enough to hold the peppers snugly (standing up).In a large bowl, mix together the ground beef, cauliflower rice, spinach, onion, spinach artichoke dip or cream cheese, 1.5 cups shredded cheddar cheese, 1/2 cup Fruitchup, and salt and pepper to taste. It's easiest to use your hands.Using a spoon or your hands, stuff each pepper with the meat mixture. Set the peppers in the baking dish. Spread the remaining 1/4 cup Fruitchup on top of the peppers, then sprinkle with the remaining 1/2 cup cheddar cheese.Bake the stuffed peppers about 1 hour, until the meat mixture is cooked through and the peppers are soft. Serve immediately.

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 6 servings

California Sunshine breakfast sandwich with pesto and peppers

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For many years I made my boys a hot breakfast every single day.

But as they've gotten older and I've gotten busier, I've left them to their own devices in the mornings more and more.

They're pretty self-sufficient on school days. Neither kid loves cereal, but between leftovers, toast, smoked salmon (the elder), Nutella (the younger), and the Keurig, they do pretty well.

One morning not long ago, I saw my older son rummaging dejectedly through the refrigerator and took pity on him. While he got his stuff together, I threw together a quick open-faced breakfast sandwich: a Stonefire Mediterranean Pocket Pita with pesto, a fried egg, and a quick saute of colored bell peppers. It tasted great and looked even better.

Every time I see this photo it reminds me of mornings in our Santa Monica kitchen: sunny, bright, warm, and cheerful, with a pure golden light that slants in through the southeast windows. Thus the name: California Sunshine Breakfast Sandwich. May it bring sunlight and warmth to all of your kitchens too.

Disclosure: Stonefire sent me their flatbreads to try. I have to tell you - they're fantastic. The pita bread is soft, pillowy, with just the right amount of chew, and it's not dry at all. We also enjoyed the naan and pizza crust, but the pita was the hands-down winner. Other than the free bread, for which my family was very grateful, I got no compensation for this post. We ate the samples faster than I could photograph them. Luckily, Stonefire pita is now available at my local Costco, and possibly at yours too. 

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California Sunshine Breakfast Sandwich

by Erika Kerekes April-9-2014

Pesto, a fried egg, and sauteed tri-color bell peppers top a soft pita bread for this delicious breakfast sandwich that looks like California sunshine.

Ingredients

• 1 teaspoon olive oil
• 1/4 small yellow onion, thinly sliced
• 1/2 cup mixed color bell peppers, thinly sliced
• 1 pita bread round
• 1 Tablespoon basil pesto sauce
• 1 egg
• chives, for garnish
• salt and freshly ground pepper

Instructions

In a small nonstick skillet, heat the olive oil over medium-high heat. Add the onions and peppers; cook until wilted and starting to brown around the edges, 3-4 minutes. Put the pepper mixture on a plate.While the peppers are cooking, put the pita in the toaster. Toast until warm and soft. Spread the pita with the pesto sauce.In the same skillet in which you cooked the peppers, crack the egg. Fry the egg until it is done to your liking.To assemble the sandwich, slide the fried egg onto the pita and top with the pepper mixture. Garnish with the chives and season with salt and pepper. Serve immediately.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 1 sandwich