Stuffed peppers are delicious and thankfully they are diet friendly with low carb menus you just leave out rice if you would normally use it in your recipe. You can still enjoy the meat stuffed deliciousness with the cheese and some tomato sauce 😉 

Ingredients:

• 4 Large Peppers (I use red, yellow or green)
• 1/1/2 Cups of Marinara Sauce
• 2 TBSP of Extra Virgin Olive Oil
• 1 LB of 90% Lean Ground Beef
• 1/4 Cup of Vidalia Onion (finely chopped)
• 2 Cloves of Garlic (crushed)
• 2 tsp of Italian Seasoning
• 1/2  TBSP of Dry Minced Onion Flakes
• 1 tsp of Red Pepper Flakes
• 1 Cup of Freshly Grated Parmesan Cheese
• 2 Cups of Whole Milk Mozzarella Cheese

Directions:

1. Preheat your oven to 350*
2. Remove the tops of your peppers and cut them in half, clean the seeds out of the inside& set aside in a casserole dish large enough for the 8 halves to lay down in
3. In a frying pan add your olive oil, onion and garlic on medium heat. Stir together and cook for about 5 minutes or until your onions are translucent
4. Add your ground beef and cook until crumbly and lightly browned, the meat will finish cooking in the oven
5. Mix in your italian seasoning, minced onion, red pepper and 3/4 cups of the spaghetti sauce, bring to a low boil and remove from heat
6. Stir in your parmesan cheese and 1 1/2 cups of your mozzarella cheese, making sure to mix the ingredients well
7. In your casserole dish pour the other 3/4 cup of the marinara sauce into the bottom of your casserole dish
8. Put the meat mixture into your peppers, be sure to push the meat mixture down gently so you get any air bubbles out of it and place them on top of the marinara sauce in the casserole dish
9. Put the peppers into the preheated oven and cook for about 25 minutes
10. Put the rest of the mozzarella cheese on top of the peppers and continue cooking for another 5-10 minutes
11. Remove from the oven and serve 🙂

Nutritional Values:

Serving Size 2 Pepper Halves

• 18 grams of Fat
• 43 grams of Protein
• 7 grams of Carbohydrates
• 5 grams of Net Carbs