STUFFED PEPPERS

Makes 6 servings

I love a classic recipe that’s inherently Keto—something familiar that I don’t have to worry about modifying. These meat-stuffed peppers need no adjustment, but if your own favorite stuffed pepper recipe calls for rice, substitute cauliflower rice instead.

INGREDIENTS

Butter to coat baking dish
1 teaspoon olive oil
¼ cup garlic, minced
1½ pounds Italian sausage
2 cups marinara sauce
6 large bell peppers
1 cup ricotta
1 cup mozzarella, shredded
Salt, to taste
Cracked black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 375°F. Butter a baking dish big enough to hold all the peppers, with sides deep enough to support them standing upright.
2. Heat olive oil in a frying pan over medium heat. Add garlic and sauté for 1 minute, then add sausage and cook, stirring and breaking up with a spoon to crumble, until cooked through, about 15 minutes. Add marinara sauce and bring to a boil, then reduce the heat to low and simmer while you prepare the peppers.
3. Use a sharp knife to cut the tops off the bell peppers, and remove seeds and ribs. If any of the peppers will not sit upright in the pan, slice just a small amount from the top and use the slice to prop the pepper upright. Set peppers cut side up in the prepared pan.
4. Spoon sauce with meat into each pepper, then sprinkle ricotta and mozzarella inside each one. Repeat, continuing to layer meat sauce and cheese, until all peppers are almost full, then finish with mozzarella. Add remaining meat sauce to the pan surrounding the peppers. This will help them steam and soften while they cook.
5. Cover peppers with foil and bake for 30 minutes, then remove the foil and bake for 10 minutes more to allow cheese to melt and brown. Serve hot.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 595 KCAL
CARBS: 18 G
SATURATED FAT: 19 G
CHOLESTEROL: 122 MG
PROTEIN: 28.11 G
POTASSIUM: 908 MG
SODIUM: 1900 MG
IRON: 2.63 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here