Crockpot Bell Peppers

Serves 4

Ingredients:

 2 pounds ground pork or beef

 4 large green peppers

 1 large onion

 2 carrots

 4 cloves of garlic

 1/2 head of cauliflower

 6 ounce can of tomato paste

 1 tablespoon dry oregano

 1 tablespoon dry or fresh tarragon

 Salt and pepper to taste

Directions:

Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-Pot standing up and make sure they fit securely. Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor. In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste. Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Green Pepper Chips

Net Carbs <1

Ingredients:

Sliced green bell pepper                                                                                                                       

Pam cooking spray

Garlic powder

Directions:

Preheat oven to 400 degrees. Bake sliced green bell peppers in the oven for 10 minutes until crispy and serve with salsa. For added fun try using different color peppers.

Egg & Bacon Muffin

Egg & Bacon Muffin

Makes 12 cups

Ingredients:

12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp. black pepper

Directions:

Preheat oven to 350 degrees. Whip the eggs, salt, pepper and cheese with a fork. Spray nonstick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup. Fill each bacon lined muffin cup 3/4 of the way with the egg mixture. Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. 

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