SCD Recipe: Mexican Stuffed Peppers

Written by Published on in SCD Main Dishes, SCD Recipe

This was something I came up with based on what I had in the refrigerator. It is very easy to prepare.

4 of your favorite type of bell peppes (I like red, yellow, and orange)
1 – 1/2 lbs ground meat (I used turkey)
1 egg
1 cup grated sharp cheddar cheese
1/2 cup fresh salsa


Preheat oven to 350 degrees.

Wash peppers. Cut off the tops and scape out all the seeds and the white parts. I usually rinse the inside with cold water to make sure all the seeds are out.

In a mixing bowl combine the ground meat, egg, salsa and half the cheese.

Stuff the meat mixture into the peppers and tops with the remaining cheese.

Bake for 50-55 minutes until the peppers are soft.

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

2 Comments

  1. Hayley
    October 15, 2018 at 6:28 pm  ·  Reply

    Do you have a recipe for the salsa that you made? I made the Shepherd’s Pie that you have posted and it was to DIE FOR!!!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.