Anita and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!
Grilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us!
You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.
Also try my sausage-stuffed grilled sweet peppers.
Grilled Bell Pepper Pizza
- Bell peppers various colors
- Olive oil
- Pizza sauce
- Your favorite toppings black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc
- Shredded mozzarella cheese
Fire up your grill for direct cooking over medium-high heat.
Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4" - 1/2" deep bowl.
Remove any seeds.
Brush the outsides of the peppers with the oil.
Add your favorite toppings up to the top of the pepper 'bowls'.
Add cheese and place onto the grill.
Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.
We are cutting back on the number of carbs we are eating. Which means I had to find a still-great but lighter version of one of my favorite dishes, gumbo. This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux).
You wouldn’t expect liquid smoke in a gumbo, and I know, some folk just think liquid smoke is evil, but without a roux, this low-carb gumbo needs something, and that hint of smoke is it. You can omit it if you like, but you’ll want to substitute something smoky. I recommend smoked salt as a substitution. If you use it instead, just leave out the kosher salt.
If you aren’t counting your carbs and are craving a more traditional gumbo, check out my favorite recipe here.
Servings 8 servings
- 4 tablespoons unsalted butter
- 1 small onion diced
- 1 large stalk celery diced
- 1/2 cup green bell pepper diced
- 1 tablespoon garlic minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried Italian herbs mix
- 1 cup okra sliced (frozen is ok, just make sure it is fully defrosted before adding)
- 1 lb Andouille sausage cut into 1/4" slices
- 1 small rotisserie or roasted chicken skinned, boned, chopped
- 1 can spicy Rotel tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 6-8 cups depending on how thick you like your gumbo chicken stock
- 2 green onions diced
- 1 lb medium shrimp cleaned, deveined
- 1 tablespoon gumbo filé powder
Melt the butter in a large pot over medium heat.
Add the onion and saute until starting to soften.
Add the celery, green bell pepper, garlic, salt, black pepper, cayenne pepper and Italian herbs.
Stir and saute until the vegetables soften.
Add the okra and cook until it is tender.
Add the Andouille and chicken. Stir and let cook for 5 minutes.
Add the Rotel, Worcestershire, and liquid smoke. Stir.
Add in the chicken stock and bring mixture to a boil. Reduce to a simmer and let simmer for 1 hour.
Stir in the green onions, shrimp, and filé powder.
Stir, add more salt and pepper, to taste, if needed, and let cook for 15 minutes or until the shrimp have turned pink and are cooked through.
These low-carb breakfast cups are the perfect fast morning meal. I usually make a batch on Sunday for the week’s breakfasts. You can mix them up so you don’t get bored. Add chopped spinach. Or mushrooms. Substitute bacon for the sausage. Use egg whites instead of whole eggs. Add a splash of milk. Add some hot sauce. You name it. You can’t go wrong with breakfast cups made on the Char-Broil Big Easy.
You can just as easily bake these breakfast cups in the oven, but I love my Char-Broil Big Easy, and I love cooking with it, so I tossed them into the cooker. For cooking in the oven bake them at 350 F until done.
These cups keep well in the freezer, so make extra and keep some on hand for those days when you just want to grab a quick breakfast. Toss them into the microwave for 30 seconds or so, and it’s time to eat!
Did you know you can make your entire breakfast on your Big Easy? Make bacon, breakfast sausage and even eggs!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Breakfast Cups on the Char-Broil Big Easy
You'll need 6 3.5 ounce ramekins and the Big Easy Bunk Bed
for this recipe.
Servings 6 servings
- 8 large eggs
- 1/2 pound bulk breakfast sausage cooked, crumbled
- Handful cheddar cheese
- Your favorite seasoning
Fire up your Big Easy.
Spray ramekins with non-stick spray.
Crack eggs into a large bowl. Use a fork to beat them.
Add in the sausage and cheese, along with your favorite seasoning to taste.
Use a fork to combine everything.
Divide mixture between the ramekins.
Place 3 ramekins in the Big Easy basket and the other 3 in the bunk bed. Lower into the Big Easy and cook for 20-30 minutes or until the eggs are done. I test them using a toothpick. If the toothpick comes out clean, they are done.
Remove from the Big Easy and let cool before handling. The eggs should pop right out of the ramekins. If not, run a knife along the edges to loosen them then turn them over to remove the egg mixture.