Stuffed Peppers Recipe

9.6g
Net Carbs

Prep Time: 10 Minutes
Style:American
Cook Time: 80 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

34.5g

Protein

37.3g

Fat

Fiber

523.5cal

Calories

INGREDIENTS

0 3/4 tsp SALT Morton Salt, Inc.
0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
1 cup Tomato Sauce (Canned)
4 medium (approx 2-3/4" long, 2-1/2" dia) GREEN PEPPERS BJ's Wholesale Club / Corporate Brands
1 cup, shredded WHOLE MILK MOZZARELLA CHEESE Henny Penny Farms Inc.
1 lb Ground Beef (80% Lean / 20% Fat)
1 cup Ricotta Cheese (Whole Milk)

Heat oven to 350°F.
In large bowl, mix ground beef, ricotta cheese, 1/2 cup mozzarella, half the tomato sauce, salt and pepper until well combined.
Slice the tops off peppers and remove seeds and ribs. With a small knife, cut a few small slits in the bottom of each pepper (to drain liquid released by the beef as it cooks).
Stuff the peppers with the meat mixture and place, open side up, in a baking dish that holds the peppers snugly; pour remaining sauce in bottom of the dish. Top with remaining mozzarella.
Mist a large piece of aluminum foil with olive oil cooking spray. Place sprayed side down over peppers. Bake, covered, 30 minutes. Uncover, and bake 50 minutes more, or until meat is cooked through and cheese has browned. Allow to cool a few minutes before serving.

Try using red, yellow, or orange bell peppers along with the green for a more colorful presentation!