I'm watching my carbs, but I didn't calculate the carb count here. The only things that would have any carbs to speak of are the onions (ANY root vegetable has carbs, so I use them sparingly) and the enchilada sauce. I used a local brand that has 4 carbs per 1/4 c. serving.

DH wants me to use some pico de gallo next time instead of chopping up onions & all. I think you could pretty much use what you want & however much you like of anything. I think even using shredded chopped beef (leftover roast?) would be good. These are GOOD - I even impressed myself!! And one of these will really fill you up!
Nancy in Houston

Mexican Stuffed Peppers
(serves 4)
4 green bell peppers
1-1/4 lb ground round
1/4 c. chopped onion
1/4 c. chopped celery
1 (15-oz.) can enchilada sauce (mild)
Nature?s Seasonings (seasoned salt)
Onion powder
Garlic powder
Chili powder
1/2 - 1 c. shredded cheddar cheese

Brown meat with chopped onion & celery, stirring frequently to break up meat. While meat is browning, cut tops off of green peppers; chop up the tops (except the stems!) and add to browning meat & vegetables. Place peppers in covered microwave-safe dish (used Corningware) with about 1/4 c. water; microwave 5-6 minutes or till peppers are just barely tender.

While peppers are in microwave, finish browning meat, and drain off as much grease as possible. Add ? can of enchilada sauce and simmer a few minutes. Season to taste with Nature?s Seasoning, and onion/garlic/chili powders. I probably used about 1/8 tsp or less of each; just sprinkled it over the pan. Remove from heat and let cool about 1-2 minutes. Stir in most of shredded cheese, saving a little for melting on top when done.

Pour off any water left in dish with microwaved green peppers (I used a turkey baster to drain the grease from the meat, and to drain the water). Spoon meat mixture into peppers, dividing it evenly between peppers. Pour other ? can of enchilada sauce over top of peppers. Bake, covered loosely with aluminum foil, at 350 degrees about 30 minutes or till hot & bubbly. Sprinkle with cheese and re-cover for about 5 minute to melt cheese. Serve hot with more shredded cheese, sour cream, etc.

http://www.nancyskitchen.com