In this Italian-inspired stuffed bell pepper recipe, ground beef, mushrooms, tomato sauce, Mozzarella and Italian seasoning make a quick, yet scrumptious filling for the low carb stuffed peppers. Serve as a dinner along with a salad. Smart Recipes, American Recipes, Beef,Dairy,Eggs Recipes, Recipes Beef,Dairy,Eggs American Low Carb Stuffed Peppers Low Carb Stuffed Peppers Recipe | PT1H5M Serves 4 Ingredients: 1.5 Tablespoons Extra Virgin Olive Oil 0.6 Cup Mushrooms 0.6 Cup Celery 0.6 Cup White Onions 2 Cloves Garlic 1.3 Pound Lean Ground Beef 0.67 Cup Mozzarella Cheese 1 Large Egg 1.5 Teaspoon Italian Seasoning 0.5 Cup Tomato Sauce 1 Large Tomato 4 Large Bell Peppers 1 Tablespoon Fresh Dill 0.25 Teaspoon Salt & Freshly Ground Black Pepper 0.3 Teaspoon Garlic Powder Preheat oven to 375 degrees. In a medium cast-iron skillet, heat oil and saute mushrooms, celery, onions, and garlic for 6-8 minutes or until tender. Remove from heat and set aside. In a medium mixing bowl, combine the beef mixture, 1/2 of the mozzarella cheese, egg and seasoning and mix until well combined. In another bowl, combine tomato sauce, sauteed vegetables, and diced tomatoes. Carefully stuff each pepper and arrange in a casserole dish. Top with sauce mixture. Cover the casserole dish and bake for 40 minutes. Uncover and sprinkle the surface of the peppers with the remaining mozzarella cheese, and bake for another 10 minutes, or until the cheese has melted. Allow the peppers to rest for 5 minutes before serving. Garnish with the minced dill.

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