I am not sure who invented the stuffed pepper, but I want to thank them… They have to be one of my many favorite meals.. But since going low carb ( I have lost 16 pounds) I wanted to create a version that I could eat and not have the rice or noodles that are traditionally stuffed inside … This is the recipe I came up with and I hope you try it … its so flavorful and you almost don’t miss the rice… but I must admit… I do love rice….
You will need:
5 bell peppers ( tops removed and cleaned out)
1 pound sweet Italian sausage ( browned in skillet and only cooked about half way, then drain)
5-6 white button mushrooms ( diced small)
1 tablespoon dry ranch dressing powder
2 green onion (diced down to the whites)
1 can diced tomatoes ( drained and rinsed)
1/2 a bag of riced cauliflower and broccoli ( from the freezer section)
1 tablespoon fresh basil ( minced)
4 cups mozzarella cheese ( shredded) 2 for mix and 2 for topping…
1/2 cup chicken broth or water
Here is what ya do….
Mix all of the ingredients above with the exception of 2 cups of the cheese… stuff firmly into your peppers and top with cheese.. add to an oven save pan ( I use a cast iron skillet) add the broth to the bottom of the pan and cover with foil.
Cook at 350* doe about 30 minutes, then uncover and cook for an additional 20 minutes…. I serve them with salads… they are so very perfectly perfect !!
A few photos from my kitchen….
Beautiful NC Peppers!
Dice the tops and add to the mix!
I love maters!!
a lot flavor in such a small package!!
Oh Yes !
Let’s Eat !!!