Best stuffed peppers I have ever had!

Today I am working from home, which is awesome because my husband is on Spring break and so we get to have lunch together. We had Atkins shakes this morning for breakfast and wanted a heavier lunch so I went online last night and found a ton of new recipes to try in the coming weeks (THANK YOU skinnytaste.com).
Alright, let me start by saying that I am a HUGE fan of stuffed peppers. And I have been craving them lately but always used rice in the filling. Cauliflower rice is good as a texture substitute but I’m serious about my stuffed peppers and was NOT open to the “faux” fillers option on this one. However, I found the following recipe and it was mind-blowingly delicious. Craving fulfilled, crisis averted and I only consumed 5 net carbs! The internet is a wonderful thing.

Here’s the recipe:

Ingredients:***

    • 1 Tablespoon butter
    • 4 Green bell peppers
    • 1 1/2 pounds ground sirloin
    • 1/2 pound ground sausage (hot, mild, your choice)
    • 1 small white onion, diced fine
    • Oregano, Seasoned Pepper and Fennel Seed [optional] to taste
    • 6 Roma tomatoes
    • 2 teaspoons of crushed garlic or 1/2 teaspoon garlic powder
    • 6 ounces of fresh Feta cheese, crumbled
    • 1/2 cup grated parmesan or romano cheese
    • 1/2 cup shredded mozzarella cheese (optional)

*** We obviously halved everything to make 2 servings but there was still filling left over that did not fit in the pepper.

Spray casserole dish with PAM. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of tomatoes. Simmer over low heat approximately 20 minutes.

The best part of cooking is that you get to wear a cute apron!

Preheat oven to 350°F.

Cut off tops of all peppers, remove inner seeds and membranes and wash thoroughly. Fill all peppers with meat mixture, alternating with a layer of feta and parmesan cheeses. Place peppers into a casserole dish, side by side, adding the remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers.) [Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding bake-time.]

 

delicious

Prepare to have your mind blown!

Happy Friday eve!

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