Vegetarian Stuffed Peppers Recipe

Atkins Vegetarian Stuffed Peppers
Net Carbs
Prep Time: 25 Minutes
Cook Time: 45 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.









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  • 1 tablespoon Extra Virgin Olive Oil
  • 2 Atkins Low Carb Wheat Bread
  • 1 medium (4-1/8" long) Scallions or Spring Onions
  • 2 tsp Garlic
  • 0 1/2 cup Diced Tomatoes
  • 1 tbsp Basil
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 1 lb Mozzarella Cheese (Whole Milk)
  • 0 1/2 cup, chopped Collards
  • 2 medium (approx 2-3/4" long, 2-1/2" dia) Green Peppers
  • 2 pepper, large (3-3/4" long, 3" dia) Yellow Sweet Peppers
  • 2 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
  • 0 1/2 cup Parmesan Cheese (Grated)


  1. For sauce: Heat oil in a medium skillet over high heat. Add green onions and sauté until softened, 5 minutes. Add garlic and sauté until aromatic, 30 seconds more. Add tomatoes, reduce heat and simmer 10 minutes, stirring occasionally, until sauce thickens. Stir in basil and season to taste with salt and pepper. Cool sauce to room temperature.
  2. Preheat oven to 375°F. Make a 2-inch slit along side of each pepper. Using a spoon, gently scoop out seeds and gently pull out white pulp with your fingers. Arrange peppers in a single layer in a glass baking dish.
  3. Mix mozzarella, bread, kale, salt and pepper. Stuff mixture into peppers, pour sauce on top and sprinkle evenly with Parmesan. Bake until peppers are soft and cheese has lightly browned, about 45 minutes.

Cooking Tip

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