Try this rice-less version of the old favorite:

Overstuffed Bell Peppers

Serves 6 generously

posted by SomeGirlOnTheNet

Six extra large green bell peppers

1 1/2 lbs. ground beef
4 green/yellow peppers

(they look like jalapenos but are a lime green color)
1 med. head of cauliflower
1 large crown of broccoli
2 med. large zucchini
2 cups sliced mushrooms
1 med. large tomato, diced
3 Tbsp butter
1 cup onion, diced
2 Tbsp tomato paste
2 Tbsp. minced garlic
1 pkg. Taco seasoning
2 Tbsp. chicken boullion
1  8 oz. pkg cream cheese
1 cup shredded + 6 slices sharp cheddar cheese

salt, pepper, garlic powder, seasoned salt, oregano, olive oil, water

How to prepare:

Begin by coring and seeding the bell peppers, carefully slicing the tops off in one piece.  Brown the ground beef with seasoned salt, garlic powder and oregano (about 1 Tbsp each, or
to taste).  Drain, add 1/2 pkg taco seasoning, mix, set aside.

Wash and dice all vegetables except the bell peppers. Seed and dice the small peppers.  In a very large skillet, melt butter with olive oil over medium heat.

Add your garlic, onion, and small green peppers. Warm through until they are soft.  Add tomato paste.  Mix, and add your chopped cauliflower, broccoli, zucchini, sliced mushrooms and tomato.

Mix boullion with 2 cups water and pour over veggies.  Add about 1/3 cup olive oil.  Cover and turn the heat fairly high.  After about 10 minutes, take off the lid and keep the
heat up until the water has mostly evaporated.

Lower the heat.  Add cream cheese, shredded cheddar, and the ground beef.  As the cheese
softens, mix everything thoroughly.  Add the rest of the taco seasoning.  Add salt, pepper, garlic powder and oregano to taste. 

Overstuff each bell pepper and put the tops back on.  Place the stuffed peppers in a large oiled casserole and cover with foil.

Bake at 350 for one hour or until the bell peppers have become a pale green.  Take off the tops, add your sliced cheese, one slice to each pepper and put back in the oven uncovered until the cheese is melted.

Remove from the oven and let the peppers sit about 10 minutes before serving.

Enjoy!  Carmel

This recipe is family tested, and even those not doing Atkins loved it!

Pumpkin Cheesecake

1 pkg. Knox gelatin
1 cup water
2  8 oz. pkg Cream Cheese
1 tsp. vanilla
10 pkg. sugar substitute
1 small can pumpkin
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. ginger

In a small bowl, combine gelatin and water and microwave for 40 seconds.  In a larger bowl, mix cream cheese, sweetener, and vanilla until smooth.  Add gelatin with water, pumpkin, and spices and mix until smooth and thickened.  Refrigerate.

Enjoy!   Carmel

FLAXSEED PANCAKES

3/4 cup flax meal(3/8 cup flax seeds ground to make 3/4 cup flax meal)
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3 packets sugar substitute
1 egg
1/4 cup heavy cream
1/3 cup water (or more if batter is too thick)
1/2 tsp vanilla

Mix dry ingredients well.  Add cream, water, and egg.  Mix well.  Spoon onto hot griddle.

Cook on low temperature until almost cooked all the way on one side, then flip to brown other side.

Takes longer to cook than regular pancakes and starts to burn when heat is too high.

These pancakes have a very nice whole grain flavor.

Makes about 9 pancakes.

57 calories, 2 grams carbs, 4.5 grams fiber