Tag Archives: Bell pepper

Mexican Egg Casserole

Mexican Egg Casserole

Again I saw this on pinterest.com. I’m telling you it’s addictive! Anyway, I came across this egg casserole and wanted to try it. I love egg casseroles. I don’t think they should be reserved for holidays although they do come in very handy at that time of year. During the week they make our mornings easier when all we have to do is warm up a dish that I’ve already prepared and add some sliced berries or veggies. Plus, they are tasty and varied. I thought this one sounded interesting but after taking a look I knew I’d have to changes some things like removing the bread and adding more eggs.

Here’s my version.

Mexican Egg Casserole

8 oz. uncooked chorizo (spicy Mexican sausage)

8 oz. ground turkey

1 medium onion, chopped

Ingredients for Mexican Egg Casserole

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 tbsp. minced garlic

1 cup baby spinach (I used 1 package frozen chopped spinach because I had some on hand)

18 eggs

2/3 cup organic half and half

1/2 tsp. ground mustard

1/2 tsp. salt

Freshly ground black pepper, to taste

1/2 cup grated Swiss cheese (used mozzarella because I had it on hand)

1/2 cup grated extra sharp cheddar cheese

1/2 cup grated jalapeño cheddar cheese (I omitted this as I was afraid it would get too spicy for Dr. Court to handle)

Preheat oven to 350 degrees.

Grease a 9″ by 13″ baking pan with a saved butter wrapper.

Whisk the eggs, half and half, ground mustard, salt, and black pepper together, and set aside.

In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and sauté until tender. Add garlic and sauté a minute more and then add spinach and cook just until spinach wilts (if using fresh).

Place the meat and veggies in the pan, then add the egg mixture and top with the cheeses. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.

Serve with some fresh sliced berries or cherry tomatoes.

Meat and veggies go on the bottom.

Add eggs and cheese.

ENJOY!!

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Philly Cheesesteak Stuffed Peppers

Here is another great recipe courtesy of pinterest.com. It is one of the places that I find a ton of inspiration for recipes, decorating, you name it. It can also suck up hours of time so I suggest looking at it only when you have time to kill!

As you may or may not know Dr. Court is from New Jersey just outside of Philly. What is one of the things Philadelphia’s famous for…? Cheesesteaks, of course! If you’re reading this blog, then you’ve probably figured out that we don’t eat a lot of grain. We may have some occasionally but for the most part we avoid it. So, that means no cheesesteaks for us. Until now….this recipe for Philly Cheesesteak Stuffed Peppers means we can get the flavor of a cheesesteak without the bread! Genius! This recipe is so go the way it was I didn’t do anything different to it. This is exactly as I found it on Peace, Love and Low Carb via pinterest.com.

 

Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Organic Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbsp. Butter

2 Tbsp. Olive Oil

1 Tbsp. Garlic – Minced

Salt and Pepper – to taste

 

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!

Makes 4 servings –  6 net carbs per serving

 

NOTE: We doubled the recipe to have leftovers.

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