Mexican Stuffed Peppers - 34g Carbs, 11g Fiber
From: www.cuisinerecipes.com
These are lightly charred on the grill, packed with a mixture of steak, cheese, and vegetables, then topped with a guacamole that's chock-full of bright Mexican flavor. 
Total time: 45 min 
Servings: 4 
  > FOR THE PEPPERS, COMBINE
2 tsp ground cumin 
2 tsp ground coriander 
2 tsp chili powder
2 tsp granulated garlic 
2 tsp kosher salt 
1/2 tsp cayenne pepper
  > RUB 
1 lb sirloin steak, trimmed 
2 tsp olive oil
  > TOSS 
4 red bell peppers, halved crosswise and seeded 
2 ears fresh corn, husked 
2 poblano chiles, halved lengthwise and seeded 
1 small red onion, cut into 1/2-inch-thick slices
2 Tbsp olive oil 
Salt and black pepper
3/4 cup crumbled queso fresco, divided 
  >FOR THE SAUCE, GRILL
2 large tomatillos, halved 
1 jalapeno, halved and seeded 
1 avocado 
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice 
1 tsp minced fresh garlic 
Salt and black pepper 
Preheat grill for indirect grilling, heating one side to medium-high and the other side to low. Brush grill grate with oil. 
For the peppers, combine cumin, coriander, chili powder, granulated garlic, 2 tsp. salt, and cayenne. 
Rub sirloin with 2 tsp. oil, then thoroughly rub with spice mixture.  
Toss bell peppers, corn, chiles, and onion with 2 Tbsp. oil; season with salt and black pepper. 
Grill bell peppers and chiles, cut sides down, covered, over low, until tender, about 10 minutes. 
Grill steak, covered, over medium-high, 5 minutes per side for medium. Grill corn and onion, covered, over medium-high, until tender, about 3 minutes per side. Cut corn from the cob. Thinly slice steak against the grain. Dice steak, chiles, and onion. 
Toss together chopped vegetables, steak, and ½ cup queso fresco, then divide among pepper halves. Top peppers with remaining 1/4 cup queso fresco. 
For the sauce, grill tomatillos and jalapeno, cut sides down, covered, over low, until tender, 3 minutes per side. 
Puree tomatillos, jalapeño, avocado, cilantro, lime juice, and minced garlic in a food processor until smooth; season with salt and black pepper. Serve sauce over stuffed peppers.
Servings: 4 
Nutrition per Serving: 540 Calories, 31g Total Fat, 8g Sat Fat, 70mg Cholesterol, 1,099mg Sodium, 34g Carbs, 11g Fiber, 32g Protein