If our fan-favorite stories speak to the top food trends of the moment,EatingWellreaders are wild about:
To build the buzzy sandwich swap, Rohner tucks two mustard-toppedturkey burgersand a few spinach leaves between two green bell pepper halves with the stem, seeds and ribs removed. Give the veg bun a squeeze, and it’s about the same size as a typical hamburger bun. We’ve seen this before with deli meat, cheese and condiments, but the burger idea has us already dreaming up delicious combos for grilling season.Honey-Mustard Turkey Burgers,Salsa-Black Bean Burgers,Mushroom-Swiss Turkey BurgersorJalapeño Popper Burgerson a bell pepper bun? Yes, please!
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Let’s run the numbers:
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While we’re not about that no-carb life, we will gladly trade the buns for a bell pepper every so often when we’re in the mood for a lower-carb, lower-sodium option that packs a potent punch ofvitamin C. Especially when it tastes this amazing.
“This is so good. I mean, I knew it was going to be good, but…wow,” she says in her video. Not into bell peppers, but still want to cut back on carbs? Try thesetasty low-carb burger bowlsor try a different veggie for your “bun,” like we do in ourBeef Burgers with Cauliflower BunsorSpinach & Herb Turkey Burgers with Portobello “Buns”.
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