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….

Mmm Mushrooms!

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 !!!