Low-Carb Stuffed Peppers
Ingredients
- Cooking spray
- 1½ lb ground sirloin
- ½ lb bulk pork sausage
- 6 Roma tomatoes, chopped, divided
- 1 small white onion, finely diced
- 1 Tbsp butter
- 2 tsp crushed garlic
- 1 tsp dried oregano, or to taste
- ½ tsp fennel seed, or to taste
- Seasoned pepper to taste
- 4 large green bell peppers, tops and seeds removed
- 1 (6-oz) container crumbled feta
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (optional)
- 1 (16-oz) pkg brown rice
Instructions
- 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 ¾ 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°F.
- 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.
- Serve brown rice on the side.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
606
|
606
|
| Fat (g) | 36 | 36 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 54 | 54 |
| Carb (g) | 17 | 17 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1315 | 1315 |
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