Seared Ground-Beef Cheeseburgers with Stuffed Peppers & Dressed Mixed Leaves. Who says a diet means deprivation? Low-carb certainly has its charms…

stuffed peppers

Who can resist the taste of seared ground beef, topped with sizzlingly melted cheese? Not me! I’m constantly amazed that you can eat this sort of food on a diet. Well that’s the wonder of a low-carb, ketogenic regime – now you can!

Okay, so the levels of cheese in this dish may be a little gratuitous, but on a LCHF diet we certainly shouldn’t be scrimping on fat. It fills you up & provides the essential calories which would otherwise have been gained from carbs.

The stuffed-peppers are something which marries both taste and practicality. Leftovers are a reality of every kitchen, & the low-carb-kitchen is no exception! Last night’s sausage-meat & sage stuffing, that was so delicious with roast chicken; now gets a second lease of life in yet another mouth-watering low-carb dish.

Peppers provide a great opportunity to use up odd bits & bobs which might otherwise prove insufficient to make it on their own. If you don’t have a pre–made mix to use up, then combine what you do have; mix it with a bit of cheese, and hey presto, Bob’s your uncle! Great combinations include tomato, ham & blue cheese, mushrooms, spinach & goat’s cheese, or even mackerel leek & parmesan. Left-over cauliflower-rice or zoodles can happily find a new home; and a second benefit is that all options make you look like a gastronomic superstar! What creativity! The choice is endless!

If you wish to make this from scratch, I include the recipe for the filling immediately below. If you prefer to go off-piste, then feel free to get creative! If you come up with something truly inspirational, be sure to let me know! The only guidance is that you include sufficient oil or butter to soften the peppers whilst they cook. If not, you risk a burnt topping and unpleasantly raw capsicums!

To make the stuffing, finely chop a small onion, half a courgette, and a handful of sage. Add these to a large mixing bowl then stir in a handful of roughly diced mushrooms. Then we add the same volume of bite-size chunks of sausage-meat (or sliced sausage) and circa 100g of ground almonds. Season really well and stir in some dried sage in addition to fresh. Beat an egg and mix this in, so that you have a texture which clumps & sticks slightly together like a lose dough.

Spoon your filling into halved & de-seeded peppers then dot the surface with butter or drizzle on a little oil. Place into a greased roasting-dish and bake in a moderate oven for 40 minutes, topping with a final grating of cheese for the last 10 minutes. When the peppers are soft to the touch and the surface is bubbly & browned, remove from the oven and place onto your pre-warmed serving-dish.

Whilst the cheese is browning, place a griddle-pan or frying pan onto the hob to heat through. Once piping hot, sear your burgers, between 1 to 3 minutes each side, depending on how you like them cooked (1 minute for rare, 3 for well done). Once you’ve turned them, top each burger with a slice of cheese to melt slowly whilst the underside cooks.

When seared to perfection, scoop out of the pan with a sturdy fish-slice and serve next to your peppers and garnish with dressed leaves. What could be better? The perfect quick, hassle-free, low-carb dinner for a cold and wintry evening!

Thanks for reading and bon ap!

Adam.

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