Low Carb Stuffed Red Peppers

Stuffed Red Peppers

 

 

 

 

 

Who needs rice in Stuffed Red Peppers? Well, we don’t. These are oozy goozy with cheese and yep, no rice and no bitterness from green peppers. And hey, these don’t need to cook forever because of that no rice business. Now if you want to be fancy dancy with these, save the pepper tops and serve them half cocked on the top.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Stuffed Red Peppers
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Ingredients
  1. 1 Small Spaghetti Squash-This Is Your Rice (You Only Need About 2 Cups)
  2. 6-8 Very Large Red, Yellow, Or Orange Bell Peppers (Or Mix Em Up)
  3. ¾ Lb 20% Ground Beef
  4. ¾ Lb Ground Pork Sausage
  5. 1 Can Small Dice Tomatoes (Crushed Works)
  6. 1 Small Dice Medium Onion
  7. 1 T Crushed Garlic
  8. 1 Beaten Egg
  9. 1½ C Full Fat Mozzarella Cheese (Divided) (Or Your Own Favorite)
  10. ½ C Carbalose Bread Crumbs (Optional) And It Soaks Up Some Of The Juices
  11. ½ C Cooked Finely Chopped Spinach Squeezed Dry (Optional But Pretty)
  12. ¼ C Parmesan Cheese
  13. ¼ C Parmesan Cheese (Yes Another)
  14. 1½ t Salt
  15. 1 t Pepper
  16. ¼ t Dried Oregano
  17. ¼ t Ground Fennel (Optional) This Is The Same Spice You Taste In Pizza Sausage
Instructions
  1. Bake spaghetti squash, cut in half, scoop out seeds, and with a fork pull out spaghetti strands. Chop 2 cups into shorter strands and put in large mixing bowl.
  2. Cut off top of peppers and de-seed or you may also cut the peppers in half and serve 2 halves.
  3. Cook peppers in simmering water for 4-6 minutes. You want them just beginning to be tender.
  4. Cook sausage, beef and onions until barely pink, add garlic, salt, pepper, oregano, and fennel, finish cooking meat and add to bowl keeping any fat.
  5. Add egg, spinach, 1 C mozzarella cheese, (bread crumbs if using), tomatoes, ¼ cup Parmesan cheese to bowl and mix thoroughly.
  6. Stuff the peppers, pile em high, add remaining ½ C Mozzarella and top with remaining Parmesan cheese.
  7. Bake at 350° for 20-25 minutes or until cheese has melted.
  8. 6 Servings
  9. 466 Calories, 32.8g Protein, 19.7g Carbs, 5g Fiber, 14.7g Net Carbs
  10. 8 Servings
  11. 350 Calories, 24.6g Protein, 14.8g Carbs, 3.8g Fiber, 11.0g Net Carbs
Notes
  1. If it looks like you are going to end up with too much filling it is best to cut the peppers in half cause you can "mound" them better this way.
  2. This could make a terrific appetizer if you used "mini peppers". I understand there are about 21-22 peppers to a bag which means 42 halves and these would be very good served with a light tomato basil cream. I have no idea how many small peppers you could stuff with the filling but hey, you could always just eat the ones you have left.
  3. I have never frozen stuffed peppers but I understand they can be so you might want to make a ton of them to have some ready made-ahead meals.
  4. Nutritionals include all ingredients so omitting some with reduce the counts.
  5. Fried Cauliflower rice can sit it for the spaghetti squash.
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