LOW-CARB STUFFED PEPPERS
Enjoy these traditional savory stuffed peppers without all the extra carbohydrates! My family loves these! You can use any kind of ground sausage, hot or mild, your choice.
Provided by SusieQSanto
Categories Meat and Poultry Recipes Pork Sausage
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Coat a casserole dish with cooking spray.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 17 g, Cholesterol 154.1 mg, Fat 35.7 g, Fiber 4.5 g, Protein 54.4 g, SaturatedFat 17.9 g, Sodium 1315.3 mg, Sugar 9.1 g
LOW CARB PIZZA STUFFED PEPPERS
Craving pizza? Look no further than these cheesy stuffed peppers filled with two types of pepperoni. Naturally low carb and freezer-friendly, these pizza stuffed peppers are always a family favorite!
Provided by Liz DellaCroce
Categories Dinner Entree Main Course
Time 1h5m
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400 degrees. Place halved peppers in a single layer in a baking dish and set aside.
- In a deep skillet, heat olive oil over medium-high heat. Add onion, garlic, oregano and a pinch of salt and pepper. Cook until onions are tender, about 7-9 minutes, stirring regularly. Add sausage to the pan and use a wooden spoon or potato masher to break down into bite-sizes pieces. Saute sausage until golden brown. Add original pepperoni slices to the pan and heat for 30 seconds before stirring in the marinara sauce. Bring to a boil then reduce to simmer. Simmer for 10 minutes. Check for seasoning and add salt and pepper to taste.
- Fill each pepper half with 1/2 cup or so of the sausage and pepperoni filling. Don't be afraid to fill the peppers to the brim - it's ok if the mixture spills out a bit. Top each pepper half with shredded mozzarella cheese and Hormel cup n' crisp pepperoni slices. Bake until peppers are tender and pepperoni is perfectly crisp, about 45 minutes. Garnish with parmesan cheese before serving if you wish.
Nutrition Facts : ServingSize 0.5 pepper, Calories 426 kcal, Carbohydrate 14 g, Protein 24 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 84 mg, Sodium 1475 mg, Fiber 3 g, Sugar 9 g
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