Low Carb Stuffed Bell Peppers

By teamsosa

I love this recipe because it has an Italian feel to it. Every other stuffed peppers recipe I had found was a mexican-style recipe. I have nothing against mexican food, but I liked this Italian variation.

Ingredients

• 4 green peppers (cleaned with seeds and tops removed)
• 1 tablespoon extra virgin olive oil
• 1 ⁄3 cup onion (chopped fine)
• 3 garlic cloves (small to medium sized minced)
• 1 ⁄4 cup green onion (chopped fine)
• 2 tablespoons green peppers (minced)
• 1 lb ground turkey or beef
• 0.5 (14 1/2 ounce) can diced tomatoes (1/4 cup of liquid reserved)
• 1 tablespoon parsley
• 1 1⁄2 teaspoons italian seasoning
• 1 teaspoon seasoning salt or 1 teaspoon seasoning, blend
• 1 ⁄4 cup pizza sauce
• 1 ⁄2 cup pre-shredded mozzarella cheese, divided
• 1 ⁄2 cup shredded monterey jack cheese, divided

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from food.com

Preparation

Step 1

Preheat Oven to 375 degrees.

Saute onion and garlic in olive oil until onion softens. Add green onions, minced green pepper and saute for about five minutes. Set onion, garlic and green pepper mixture aside.

Brown ground turkey or beef and cook through. Add onion, garlic, and green pepper mixture. Also, add diced tomatoes, parsley, italian seasoning, and season salt/blend. Mix well and cook another five minutes. Stir in half the mozzarella and monterey jack cheeses to the mixture.

Stuff mixture inside hollow green peppers.

Pour reserved tomato liquid in a baking dish and place peppers in dish. Top each stuffed pepper with about a tablespoon of pizza sauce, then mound each pepper with the remaining mozzarella & monterey jack cheeses.

Cook in a 375 degree oven for 20 minutes or until cheese is golden brown.