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STUFFED BELL PEPPERS ONE SKILLET MEAL Yes its Low Carb
Today's Recipe: https://catherinesplates.com/stuffed-peppers-one-skillet-meal-low-carb/
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0:00
Welcome back everyone. I'm Katherine
0:02
with Katherine's Plates. Today I am
0:05
going to show you how to make a stuffed
0:07
pepper one skillet meal. This is a
0:11
deconstructed version of a stuffed
0:14
pepper. It's got all the great
0:16
components. This is a lowcarb meal
0:20
without losing any of the flavor. Y'all
0:24
ready to get going on this one? There's
0:26
five servings to it. It's about 16 carbs
0:29
per serving. It's good for us. So, we're
0:32
happy. Thomas and I have decided to go
0:35
on kind of a low carb version of a diet.
0:38
And, you know, we're getting older. So,
0:41
you know, we got to get ourselves
0:42
together. And y'all can join us on that
0:45
mission, too. Y'all ready? Come on over
0:48
here and let's put this one together.
0:50
Now, we're going to start in a very
0:52
large deep skillet. You can even use
0:54
like a Dutch oven if you want to do
0:56
that. I've got one pound of lean ground
1:00
beef in here. You can use any type.
1:02
We're just going to drain out any excess
1:04
grease that's in there or liquid that
1:05
might come out of there. We're going to
1:08
start breaking it up because we want to
1:10
get this nice and brown, no longer pink,
1:14
and we want some small pieces to it.
1:18
All right, let's move over here and talk
1:21
about the veggies we're going to put in.
1:25
I have two mediumsized bell peppers.
1:28
I've already cleaned them off. We've got
1:30
one yellow onion. When I dice this up,
1:32
we're going to measure out one cup. And
1:35
then we have two cloves of garlic. In my
1:38
recipe blog, katherine'splates.com,
1:41
where you'll find this recipe.
1:44
All right. So, we're going to take our
1:46
bell peppers and we're going to just
1:48
slice off all the sides.
1:52
Now, what's great about this recipe is
1:54
you can use red bell pepper, you can use
1:56
yellow, orange, or just do the green
1:58
here. If you want to jazz it up with the
2:01
colors, that's totally fine.
2:04
You can do one side of every color of
2:07
the pepper
2:09
as long as you have two medium peppers.
2:14
Now, if you have a chopper, you could
2:16
just run this through the chopper, which
2:17
I'm going to do, or you could just dice
2:20
it up and get all all of it off of
2:23
there.
2:27
I'm just going to cut it to size.
2:34
Give it a good whack.
2:41
Now, these peppers are still good. I got
2:43
these from the Trader Joe's haul that I
2:44
did.
2:48
You got to use them up. Now, this dish
2:50
is way easier than making the stuffed
2:53
peppers cuz you got to boil the peppers,
2:56
you got to make the mixture, you got to
2:57
do all of that stuff and then stuff the
2:59
peppers.
3:01
But this meal is going to happen all in
3:04
one skillet.
3:06
All
3:08
right, we're going to hang on to those
3:09
for just a minute.
3:12
Let's get this chopped up.
3:15
All right, just keep an eye on your
3:17
ground beef. Want that nice and brown.
3:22
All right, I got a medium sized yellow
3:24
onion. We're just going to chop that up.
3:29
You're going to want a cup of yellow
3:31
onion for this recipe.
3:36
I'm excited for this one. I love stuffed
3:39
peppers, but this is going to be a good
3:40
one. I love deconstructing recipes.
3:44
Using a one skillet for this, we're not
3:47
turning on the oven today. None of that.
3:51
My goodness.
3:52
Yeah, Thomas is here. He's all for it.
3:55
Yep.
3:55
For a low carb meal. So, we're going to
3:58
have fun making some. And what's
4:01
interesting is this is a regular meal. I
4:04
mean, we're not like, you know, having
4:06
to do anything different to this.
4:10
It's going to be delicious.
4:13
All right, come on down.
4:17
All right, I'm just going to slice the
4:18
onion
4:24
and then we'll just turn it around and
4:25
then dice it
4:29
like a deck of cards.
4:30
Yeah, I'm shuffling them right now.
4:36
There we go. The onion will add nice
4:39
flavor, give it a little sweetness to it
4:42
also.
4:50
There we go.
4:53
And then while we're waiting on the
4:54
ground beef, we'll go ahead and mash up
4:56
our garlic. I just have two medium
4:59
cloves here.
5:01
Woo! Moms will get mad at me if I scrape
5:03
that knife across that board.
5:06
Use the back edge of it right there to
5:09
move stuff on your cutting board. All
5:10
right. So, we're going to take the flat
5:12
edge of our knife, just place it on the
5:13
garlic, mash it down,
5:22
and then we'll run a knife through it.
5:27
Got Thomas over there working.
5:29
I don't mind as long as I get to eat.
5:32
Yeah.
5:41
First thing we want to do is get the
5:42
onions in here. Start softening those
5:46
down.
5:48
We're going to drain that grease first.
5:54
Whatever you have in there,
5:56
that grease can be lurking in your meat
5:58
and you not see it. So, make sure you
6:00
push your paper towels into the meat to
6:02
get it all out.
6:12
spin it around.
6:19
All right, we're going to add our
6:20
peppers and onions
6:29
and then we'll get the onion in.
6:32
Look
6:35
at those nice veggies going in, huh?
6:41
We'll get the garlic going in here in
6:43
just a few minutes. We're going to cook
6:46
this down until the onions are nice and
6:48
softened and those peppers are soft.
6:51
Also, just take about 3 to 4 minutes.
6:55
Now, this dish will simmer for about 15
6:58
to 20 minutes. So, it's going to have
7:00
time to finish softening down those
7:02
peppers. So, this is good right here.
7:06
Let's go ahead and add our minced
7:08
garlic. That was two cloves.
7:14
Now, while I add that in, I'm going to
7:16
go ahead and add in our seasonings.
7:18
Right here I have 1 teaspoon of onion
7:21
powder, 1 teaspoon of garlic powder, 1
7:25
teaspoon of oregano, 1/4 teaspoon of
7:28
black pepper, and 1/4 teaspoon of salt.
7:31
And you can adjust as you want, but you
7:33
know what I found out? Seasonings have
7:36
carbs in them. Not much, but they're
7:39
still there. So, we're going to add it
7:41
all in.
7:45
All right, we're going to mix this all
7:46
in. We're going to cook this for one
7:48
minute. Why?
7:51
We like to cook that garlic down, right?
7:54
Open up those flavors.
7:58
Smells good already.
8:01
Tell you, once you start putting
8:02
seasonings in, it wakens up your dish.
8:09
All right, let's add some more fun
8:10
stuff. We got white long grain rice.
8:16
Yeah, it fits into the carb count.
8:20
One cup. This is uncooked.
8:24
So, I'm going to go in with half a cup.
8:29
That way, I can get in there.
8:31
Just sprinkle it on in.
8:42
We're going to add in one jar of pasta
8:46
sauce. This is a Let's see. What is
8:48
this? 24 oz size
8:51
of your favorite pasta sauce.
8:56
Come on, muscles. You can do it. There.
8:58
There we go.
9:01
We're going to add that in.
9:09
Going to set this off to the side. And
9:10
we're going to add in two cups of beef
9:13
broth.
9:14
Surprise, surprise. This is unsalted. Or
9:18
you can use the low sodium or you can
9:20
use the regular. We can adjust the
9:23
flavors
9:24
before the end there. We need to find
9:27
out we want to add a little bit more
9:28
salt. We can. Two cups. Let's measure
9:32
this out.
9:34
We're going to add that in.
9:38
All right. We're going to stir this all
9:40
together.
9:44
That pasta sauce smells good. It
9:46
sure does.
9:48
This is the roasted garlic marinara
9:51
sauce from Trader Joe's.
9:55
If you saw our last Trader Joe's haul,
9:58
that's where we picked it up at along
10:00
with the peppers.
10:03
All right, we're going to put this on a
10:05
high heat. Bring it to a boil.
10:08
Now, while we're doing that, get a
10:11
spoon.
10:13
Like I always say, right, go into the
10:17
sauce there. Give that a try.
10:26
Be careful with that rice.
10:29
I didn't think of that. I'm crunching on
10:31
a piece of rice. Okay.
10:34
Don't be me.
10:37
All right, that tastes really good.
10:40
So, let's bring that to a boil.
10:43
Now, what's great about the no sodium
10:46
beef broth is that you can adjust the
10:48
seasonings as you wish,
10:51
but just remember at the end, we got
10:53
something going in that's going to have
10:54
a little saltiness to it, so you won't
10:56
miss it. All right, we have a boil. Look
11:00
at that.
11:01
We're going to place a lid on. We're
11:04
going to let this simmer for 15 to 20
11:06
minutes.
11:08
You want to make sure that rice is
11:09
totally cooked through and nice and
11:11
tender and that liquid has been
11:13
absorbed. We'll be back. I'm going to
11:15
finish this off because we still got one
11:17
more thing to add.
11:19
All right, I'm going to go ahead and
11:20
shred up my cheese because that's the
11:21
best way to eat cheese, right? Shred
11:23
your own. All right, I'm using a Tamok
11:27
extra sharp white cheddar. And we just
11:30
want half a cup for this recipe. Just
11:32
gonna use my shredder. You can use a box
11:34
shredder if you want.
11:41
Look at that. Yum. There we go.
11:48
All right, we're going to measure it out
11:49
and then put it on top of our dish once
11:51
it's done.
11:53
Okay, I took the lid off. We gave it a
11:56
test. This took about 20 minutes. All
11:58
right. What we're going to do now, leave
12:00
your burner on. And we're going to take
12:02
that half a cup of shredded cheese.
12:04
Sprinkling on top.
12:08
Place a lid on. Let the cheese melt.
12:12
Should take one minute. All right. I'm
12:14
going to sprinkle some parsley on top.
12:16
Just get a pop of color.
12:20
Here we go.
12:22
I can't wait to dive in and show y'all
12:24
the final product.
12:29
some of that cheese right there. It was
12:32
going to happen.
12:34
I'm going to grab a fork. We're going to
12:37
give that a try for you.
12:40
Lots of peppers. Yum.
12:54
That rice is so tender. Everything
12:57
picked up all those flavors.
13:00
That is a deconstructed stuffed bell
13:03
pepper. We did it all in one skillet,
13:07
y'all. It is delicious. We didn't lose
13:10
any flavors or ingredients on that. All
13:13
right, you guys let us know all the time
13:16
if you want more low carb. We're here
13:18
for it. Give us a thumbs up. Comment
13:21
down below if you're new to the channel.
13:22
Make sure you hit that subscribe button
13:23
down below. Share this recipe with
13:26
people you know would love a low carb
13:30
dinner without losing any flavor. All
13:33
right, you guys. I'll see y'all on the
13:35
next episode. I'm ready to go sit down.
13:39
Bye.
#Healthy Eating