Low-Carb Stuffed Peppers
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Low-Carb Stuffed Peppers

1. Cooking spray (such as Pam®) -
2. Ground sirloin - 1 ½ pounds
3. Bulk pork sausage - ½ pound
4. Roma tomatoes, chopped, divided - 6
5. White onion, finely diced - 1 small
6. Butter - 1 tablespoon
7. Crushed garlic - 2 teaspoons
8. Dried oregano, or to taste - 1 teaspoon
9. Fennel seed, or to taste - ½ teaspoon
10. Seasoned pepper to taste - ½ teaspoon
11. Green bell peppers, tops and seeds removed - 4 large
12. Crumbled feta cheese - 6 ounces
13. Grated Parmesan cheese - ½ cup
14. Shredded mozzarella cheese (Optional) - ½ cup

How to cook deliciously - Low-Carb Stuffed Peppers

1. Stage

Coat a casserole dish with cooking spray.

2. Stage

Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C).

4. Stage

Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.

5. Stage

Bake in the preheated oven until browned and bubbly, about 30 minutes.