Low Carb Stuffed Peppers

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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….

unnamed (10)Mmm Mushrooms!

unnamed (9)Beautiful NC Peppers!

Dice the tops and add to the mix! unnamed (8)

unnamed (5)I love maters!!

unnamed (6)a lot flavor in such a small package!!

Oh Yes !unnamed

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Let’s Eat !!!


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