Loma Linda Beef Stuffed Peppers

Bell Peppers filled with beef, walnuts, raisins and southwestern flavors — topped with spicy diced tomatoes and slow-baked.

This gluten-free, low-carb entree, inspired by a dish I enjoyed decades ago in Houston, is comfort food with a southwestern vibe. It comes together very quickly and the low and slow cooking process creates a house-filling aroma. Great with homemade guacamole. If you’re not watching carbs, serve it with rice or corn tortillas.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef
2 large green bell pepper — halved lenghtwise, seeded, and blanched
1/2 cup onion — finely chopped
1 teaspoon minced garlic
2 large eggs
1 1/2 cups diced tomatoes — drained
1/4 cup ground walnuts
1 tablespoon raisins
1 teaspoon ground cumin — divided
1 teaspoon southwestern spice mix — divided
1/4 teaspoon crushed red pepper — divided
1 cup shredded cheddar cheese — optional
1/2 teaspoon salt

The Southwestern Spice mix I prefer is from Penzey’s. It’s a mixture of salt, sweet ancho peppers, onion, garlic, Tellicherry black pepper, Mexican oregano, cayenne, cumin, chipotle and cilantro.

Halve, seed and blanche the peppers. Drain and let cool.

In a large bowl, combine the ground beef, onion, garlic, eggs, walnuts, raisins and half the spices.

Fit the peppers into a baking dish, and fill with the beef mixture.

Drain the canned diced tomatoes and combine with the remaining spices.

Spoon the tomato mixture over the peppers and refrigerate the dish for an hour or two to let the flavors meld.

Preheat the oven to 300 degrees.

If using, top the peppers with grated cheese.

Cover the dish and bake slowly for about 90 minutes.

Remove the lid/cover and, if desired, place under the broiler to brown the top.

Serve topped with the cooking liquid.

“Bell peppers filled with beef, walnuts, raisins and southwestern flavors – topped with spicy diced tomatoes and slow-baked.”

Recipe By : Glyn Ruppe Melnyk
Serving Size : 4
Categories : Beef Gluten Free
Keto friendly Low Carb
Main Course


Per Serving (excluding unknown items): 472 Calories; 32g Fat (61.7% calories from fat); 33g Protein; 12g Carbohydrate; 3g Dietary Fiber; 198mg Cholesterol; 592mg Sodium; 6g Total Sugars; 1mcg Vitamin D; 264mg Calcium; 4mg Iron; 749mg Potassium; 432mg Phosphorus. Exchanges: 0 Grain(Starch).

This entry was posted by Glyn Ruppe-Melnyk.

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