Spooky Stuffed Peppers
8.1g
Net Carbs
21.3g
Protein
21.2g
Fat
3.1g
Fiber
318
Calories
Ingredients:
- 2 tablespoons Parsley (Dried)
- 1 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 2 cloves Garlic
- 5 ounces Parmesan Cheese (Grated)
- 2 large Eggs (Whole)
- 1 pound Ground Beef (80% Lean / 20% Fat)
- 8 ounces Italian Sausage, hot
- 1 large whole (3" diameter) Red Tomato
- 9 each Red Bell Pepper, medium
- 2 stalk, medium (7-1/2" - 8" long) Celery
- 2 teaspoons Italian Seasoning
- 1/2 cup chopped Red Onions
Directions:
- Preheat oven to 350°F. Cut off the tops of the bell peppers (just as you might for carving a pumpkin) and clean out the seeds and ribs from inside. Carve eyes, nose and mouth into one side of each pepper (do not make holes too large or stuffing will come out). Set aside.
- In a medium bowl combine the beef and Italian sausage until uniformly mixed. Add the chopped tomatoes, onion and celery.
- In a small bowl whisk together the eggs, Italian seasoning, dried parsley, black pepper, salt, minced garlic , grated Parmesan, and a pinch of stevia (optional). Blend into meat and vegetables until thoroughly combined.
- Fill peppers with about 1/2 cup filling each, fit each pepper with its top and place in a greased deep baking pan so all fit snugly together. Bake for 1 hour. Serve immediately.
Note- for more tender peppers, boil them in water for 3 minutes before stuffing them and baking.
