site: green pepper

Beef & Olive Stuffed Green Peppers
Serves 2

1 green pepper, sliced in half and cleaned of ribs and seeds
½ lb. (or so) medium ground beef
2 tbsp sliced black olives
A few shakes Worcestershire sauce
Dried basil, italian seasoning, salt, pepper
Cheese, grated (your choice both type and quantity.)

1. Preheat oven to 400 fahrenheit.
2. In a medium fry pan, add beef, Worcestershire, and seasoning to taste. (Do not add the salt yet.)
3. After the meat is browned, but still moist, add in the olives. Stir until evenly distributed. Add salt if needed.
4. Put the peppers on a baking sheet or in an ovenproof pan, cut side up so they are bowls, ready for deliciousness. Start by sprinkling some shredded cheese, then divide the mixture of beef between the two pepper halves. Top with more cheese.

5. Bake for 15-20 minutes, enjoy!

5-6 net carbs per serving.

the green pepper and the beansprout

There was a cute green pepper dancing awkwardly

when suddenly a playful beansprout wanted the green pepper hat

“What was that?” the green pepper asked looking everywhere


He didn’t find anybody around

“Is just my imagination” he thought with a smile on his face

he continued dancing adorably awkward

but there was againg the beansprout, playing with the green pepper’s hat

“what is going on?” The green pepper asked again, looking everywhere.

even at the sky

“muahahaha” the beansprout laughed

sneaking around to not be catched

“there you are!” the gren pepper yelled when he discovered the beansprout

“go away!” he said to get rid of the prankster

the green pepper finally gave him a ninja kick


1920-1930 :: Green Pepper farcis fromage à la Cream


  • 1 washed green pepper
    External image
  • a fresh cream cheese
  • walnuts
  • pimento
  • fresh lettuce leaves
  • French dressing


  1. Have the green pepper scooped out so the seeds are all removed.
  2. Mix the creamcheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.
  3. When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.