Low-Carb Stuffed Bell Peppers

By Micki Brown

Serves 4


¾ to 1 pound grass-fed ground beef

4 large bell peppers, stem and seeds removed

½ onion, chopped

6-8 ounces white mushrooms, diced

1 tsp sea salt

½ tsp black pepper

1 (26.46 ounce) container chopped tomatoes

1 (16 ounce) jar sour kraut, or homemade

1 cup water

Sour Cream (optional)


In a bowl, mix together the raw ground beef, onion, mushrooms, salt and pepper. Stuff the meat mixture into the 4 bell peppers. Place the stuffed peppers into a Dutch oven. Pour the tomatoes, sour kraut and water over the peppers. Cover and bring sauce to a boil. Reduce heat to low and simmer for about 1 hour. Place on a serving plate and spoon the sauce over the peppers. Serve with a dollop of sour cream if desired.