Cheesy, meaty lasagna stuffed peppers

And a grain-free peach apple galette

Hi! I’m slowly wading into fall comfort food territory and both of today’s recipes are ideal for that weird, in-between season of summer and fall, when autumn squash and pumpkins are just as abundant as stone fruit.

This week’s low-carb recipe is a lasagna version of my taco stuffed peppers. You’ll fill halved peppers with layered meaty sauce and a ricotta mixture, then top it with mozzarella and bake. I often forget that peppers are such a great vessel and they’re simple to prepare. This version uses the oven to par-cook the pepper halves and soften them slightly— it’s much quicker than cooking whole stuffed peppers.

And then there’s the galette, a bonus recipe this week!

It seems everywhere I look, I’m seeing such great deals for Honeycrisp apples, right alongside peaches and nectarines.

This galette combines thin slices of apple and peach, tossed with cinnamon and a low-glycemic sweetener, then tucked into a grain-free almond flour crust that’s made with just a bit of cheddar cheese (trust me on this!).

The crust is rich and buttery, and the apples and peaches are tender, not too sweet, and spiced perfectly. The recipe makes two, small-ish galettes, and you will most certainly want to devour them both.

The recipes, nutritional calculations, and printable PDFs are available below to my lovely paid subscribers- THANK YOU for supporting my newsletter!

If you’re consider upgrading to a paid subscription today, here’s what you can expect:

• a healthy, 30-minute, low-glycemic/low-carb dinner recipe every Thursday;

• occasional bonus dessert recipes, meal plans and holiday menus;

• printable PDFs and nutritional information calculated for each recipe;

• access to the full recipe archive and my paid subscriber chat;

• recipes, Q&As, and other content on metabolic health.

And if you know someone who might be interested in healthy, low-carb, gluten-free and blood sugar friendly recipes, please share this newsletter with them! I am incredibly grateful for your support. 💛

---

I’m taking your requests!

As we head into the final quarter of the year, a time when many of us are searching for holiday recipes and spending more time in the kitchen, is there a dish or recipe you’d like a healthier version of?

I’m taking your requests! If you have a classic holiday dish or a favorite recipe that you’d like to make low carb, let me know! I’d love to create the low-carb version for you and share it here as a public post. :)

You can message me with the button below or email me directly at abby@stemandspoon.com.

---

What I’m loving this week

• This new recipe on the site, a roasted broccoli tahini salad, inspired by a dish at a local restaurant (and this homemade version is actually better!).

• Jillian Michaels gets fired up in a speech before Congress about chronic disease, which received a very well-deserved standing ovation. I encourage you to watch the whole thing and share.

• Reader comments! Here’s a reader review for Crispy Scallion Chicken Thighs with Cream Sauce (pictured below):

“Fantastic Dish! Tried it out, had to replace cream cheese with coconut yogurt and it was delish. I was nervous about sauce not being enough for the chicken, but the sauce is so flavourful that you don't need much for the full effect! Highly recommend! Easy and delicious!” -Valeri

---

This week’s recipes

The lasagna stuffed peppers recipe makes a large batch (about 8-10 halves) which is always ideal in my opinion, because there’s nothing I love more than leftovers and not having to cook dinner every. single. night. With me? If you’re a packed-work-lunch person, these pack up and reheat wonderfully, too.

The bonus dessert— peach apple galette— is an easy bake. Galettes are wonderfully simple and versatile and forgiving. The rustic, no-fuss look of the galette works in our favor since this grain-free dough is a bit more delicate than a traditional pastry crust.

Wheat flour pastry becomes tougher the more you work it, but there’s no need to worry about that with this gluten-free dough because, well, it lacks the gluten. That means you can easily shape it and press any broken pieces back into the crust, folding it over the fruit and molding the rough edges as best as you can.

It doesn’t need to look perfect— that’s the beauty of a galette.