Low Carb Goddess

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Low-Carb Goddess™ Cheesy Beef & Mushroom Stuffed Peppers

Italian-Style Mozzarella-Stuffed Bell Peppers

Instead of rice, we’re using a rich filling of seasoned ground beef, sautéed mushrooms, garlic, herbs and melted mozzarella, then topping each pepper with even more bubbly, golden mozzarella.

Makes: 4 large stuffed peppers
Serves: 4

Ingredients

* 4 large bell peppers — 2 red and 2 green
* 1½ lbs ground beef
* 8 oz mushrooms, finely chopped
* 3 cloves garlic, minced
* ¼ cup finely diced onion, optional
* 2 tbsp tomato paste
* ½ cup crushed or finely diced tomatoes, preferably no-sugar-added
* 1 tsp Italian seasoning
* ½ tsp dried oregano
* ½ tsp garlic powder
* ½ tsp onion powder
* Salt and freshly ground black pepper, to taste
* 1½ cups shredded mozzarella, divided
* ¼ cup grated Parmesan cheese
* 2 tbsp chopped fresh parsley
* 1 tbsp olive oil

Directions

1. Prepare the peppers.
Preheat oven to 375°F (190°C). Wash the peppers and cut off the tops. Remove the seeds and membranes, keeping the peppers whole. Save the tops if you’d like to use them as decorative lids.
2. Soften the peppers.
Place the hollowed peppers upright in a baking dish. Drizzle lightly with olive oil and bake for 10 minutes while preparing the filling.
3. Make the filling.
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
4. Add the mushrooms and cook for 4–5 minutes, until they release their moisture and begin to brown. Add the garlic and optional onion and cook for another 1–2 minutes.
5. Stir in the tomato paste, tomatoes, Italian seasoning, oregano, garlic powder, onion powder, salt and pepper. Simmer for 5 minutes, allowing the flavors to come together.
6. Make it cheesy.
Remove the skillet from the heat and stir in ¾ cup of the mozzarella and the Parmesan. The cheese should melt into the hot beef mixture.
7. Stuff the peppers.
Carefully spoon the cheesy beef-and-mushroom mixture into each softened pepper, packing it gently but not too tightly.
8. Top with mozzarella.
Divide the remaining mozzarella over the tops of the peppers.
9. Bake.
Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is beautifully melted and golden.
10. Sprinkle with fresh parsley and let rest for 5 minutes before serving.

🌶️ Low-Carb Goddess Tip

For an especially gorgeous presentation, use red and green peppers together. The bright colours against the golden mozzarella make these perfect for a cookbook photo.

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🍤🥑 NEW RECIPE FROM THE LOW-CARB GODDESS! 🥑🍤

Lisa’s Garlic Butter Shrimp & Avocado Lettuce Cups 💙

This one is SO good! 😋

Juicy shrimp sautéed in butter and garlic, then combined with creamy avocado and mayonnaise and tucked into crisp Boston lettuce cups.

✨ Fresh
✨ Creamy
✨ Keto-friendly
✨ Only about 2 NET CARBS per lettuce cup!

Perfect as an appetizer, light lunch, or a beautiful little party bite. 🥬🍤

And this is just one of the delicious recipes I’m creating for Low-Carb Goddess Volume Two! 👑

If you love keto and low-carb recipes, follow me and come join me on my Low-Carb Goddess pages. I’ll be sharing lots more recipes, tips and delicious ideas!

💙 Low-Carb Goddess — delicious food without giving up the foods you love!

Exciting news! ✨

I just completed my 51st low-carb recipe for my downloadable recipe collection! 🧜‍♀️💙

I’m putting the finishing touches on everything now, and I’m hoping to have the collection ready to download within the next week! 🥑🍳

51 recipes and counting… Low-Carb Goddess is coming! 💙🧜‍♀️

🍲 Low-Carb Goddess Homemade Bone Broth

Rich, nourishing and worth making from scratch.

I always like to have homemade bone broth on hand. It’s wonderful to sip on its own, but it’s also my secret to giving soups—especially my French onion soup—that deep, homemade flavour you simply don’t get from a carton.

Ingredients

* A generous assortment of beef bones, preferably including marrow bones
* Osso buco bones or other meaty bones, if available
* Olive oil
* 1–2 tablespoons apple c***r vinegar
* 1 whole onion, quartered
* Extra onion skins, well washed
* 1 whole head of garlic, cut in half
* 1–2 teaspoons whole peppercorns
* 1–2 bay leaves
* Vegetable scraps you have on hand, such as celery ends and herb stems
* Optional: celery, a small amount of carrot, parsley or fresh thyme
* Cold water
* Salt, preferably added to taste after cooking

Directions

1. Roast the bones

Preheat oven to 350°F (175°C).

Arrange the bones on a parchment-lined baking sheet and drizzle lightly with olive oil.

Roast for approximately 45 minutes, turning once if desired, until beautifully browned. This roasting step adds incredible depth and richness to the finished broth.

2. Into the pressure cooker

Transfer the roasted bones to an electric pressure cooker.

Add the apple c***r vinegar, onion and onion skins, garlic, peppercorns, bay leaves and whatever suitable vegetable scraps and herbs you have on hand.

Cover with cold water, without exceeding your pressure cooker’s maximum-fill line.

3. Cook low and slow—even under pressure!

Cook using your electric pressure cooker’s appropriate broth/stock or pressure setting. I like making a very concentrated broth and giving the bones plenty of cooking time.

Rather than simmering a traditional stockpot for 24–48 hours, the electric pressure cooker dramatically reduces the time required.

4. Strain

When finished, allow the pressure to release according to your cooker’s instructions.

Carefully strain the broth through a fine-mesh strainer and discard the bones and cooked vegetables.

Taste and season with salt as needed.

5. Chill and store

Cool the broth promptly and refrigerate. Once completely chilled, a good bone broth may become wonderfully jelly-like because of the natural gelatin extracted from the connective tissue and bones.

Remove some or all of the hardened fat from the top if desired.

Freeze extra broth in convenient portions so there’s always some ready when you need it.

🌿 Low-Carb Goddess Tip

Don’t throw away those onion skins and vegetable ends! Keep appropriate scraps in a freezer bag and save them for your next batch of bone broth.

Homemade bone broth is wonderful for sipping from a mug, making soups and sauces, or using anywhere a recipe calls for beef stock.

And it’s absolutely fabulous in my Low-Carb Goddess French Onion Soup. Instead of starting with store-bought stock, homemade bone broth gives the soup that unmistakable made-from-scratch flavour.

Simple ingredients. Deep flavour. One of those staples every Low-Carb Goddess kitchen should have. ❤️

🍆 Lisa’s Low-Carb Baked Eggplant Rollatini

Ingredients

* 2 medium eggplants
* 1½ cups ricotta cheese
* 1 cup shredded mozzarella, divided
* ½ cup freshly grated Parmesan or Romano
* 1 egg
* 2 tbsp fresh parsley, chopped
* 1–2 cloves garlic, minced
* Salt, pepper & Italian seasoning
* 1½ cups no-sugar-added marinara sauce
* Olive oil

Directions

1. Heat oven to 400°F.
2. Slice eggplant lengthwise into thin strips, about ¼-inch thick. Lightly salt and let sit for 15–20 minutes to draw out excess moisture. Pat very dry.
3. Brush lightly with olive oil and bake on a parchment-lined sheet for 10–15 minutes, until softened enough to roll.
4. Mix ricotta, ½ cup mozzarella, Parmesan or Romano, egg, parsley, garlic and seasonings.
5. Spread a little marinara over the bottom of a baking dish.
6. Spoon the cheese mixture onto each eggplant slice, roll it up and place seam-side down in the dish.
7. Spoon a little more marinara over the rolls and sprinkle with the remaining mozzarella.
8. Bake at 375°F for 25–30 minutes, until bubbling and beautifully golden.

Low-Carb Goddess Tip: 🍆✨
Let the rollatini rest for about 5–10 minutes before serving. It helps everything set and keeps those gorgeous cheesy rolls together.

All the comfort of Italian baked pasta — without the pasta! ❤️🇮🇹