Who doesn’t love melted cheese over Italian-spiced meat and veggies? It’s sort of like a pizza but without the crust, right? Or, maybe this is the reason to love stuffed peppers any way you make it–it’s probably one of the simplest self-contained, nearly grab-and-go leftovers!
I’ve always been a fan of stuffed peppers, but after removing standard pasta from my diet, this became the next best thing after real pizza or lasagna. Oh man, those still sound good. (Although, I do have a really good pizza dough/crust alternative, which is a mix of fathead dough and a couple other special ingredients, if you’re willing to give it a try. It has a more traditional doughy crust, and I call it my Doughy Crust Pizza.)
The way I make this version of Italian-stuffed peppers is a little different than how others might make it. How many of you know that you’re getting in all the veggies you possibly can each day? I know it’s still difficult for me. So when I make these, I add in a couple veggies you might not usually see in a pizza or lasagna, but trust me, you won’t even know they’re there!
Italian-Stuffed Peppers
12
servings35
minutes1
hourEnjoy this tasty spin of Italian flavors with plenty of veggies to boot!
Macros: 213 calories | 8.8g net carbs | 13.3g protein | 11.7g fat
Ingredients
1 lb ground beef or turkey
6 medium- to large-sized bell peppers
25.5 ounces “No sugar added” pasta sauce—I like the organic Muir Glen or (Von’s) Organics brands. Overall, they have the least amount of carbs and sugars, but you still have to read the label for the variety you buy. Some brands may also include soybean oil in them. Note: Adding any type of tomato-based sauce to any meal will automatically increase your net carbs due to the inherent carbs and sugar found in tomatoes.
1/2 medium onion, diced
4 medium-sized mushrooms, cut into small pieces
1 cup frozen or fresh power greens or spinach
1/2 large or 1 small zucchini squash, grated
8 oz block of organic grass-fed mozzarella–I like the Rumiano or Organic Valley brands.
3 ounces organic tomato paste–I prefer buying tomato products from a jar. I like Bionature, 7oz (found at Sprouts Farmer’s Market or online through a Thrive Market Membership)
1 tablespoon parmesan cheese, grated in the food processor—I like using Trader Joe’s raw milk block of Parmigiano Reggiano (It’s a product of Italy and lasts longer than the pre-grated type you buy at the stores.)
3-1/2 teaspoons Italian seasoning
2 teaspoons garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon red chili flakes
1/2 teaspoon Himalayan pink salt
1 teaspoon nutritional yeast, optional
1 teaspoon erythritol, optional–I usually add it if I make my own pasta sauce (and the tomatoes are not ripe).
Directions
- Combine the salt, pepper, red chili flakes and meat info a large skillet and cook on medium until meat is thoroughly cooked.
- Preheat the oven to 350 degrees and prepare a 9×13 glass baking dish with 1/8” of water in the bottom. This will help soften the bell peppers when baking.
- Add the remaining dry spices, garlic and Parmesan cheese to the meat, stirring the mixture well before turning the heat down to medium low.
- Wash and cut the bell peppers so that you are slicing the pepper down through the stem. Remove the stem and any fleshy portion of the peppers and set aside.
- Add half the jar of pasta sauce and all paste to the meat mixture. Stir until well combined.
- Begin stuffing the peppers with enough meat filling that it is level with the top of the peppers. Place each stuffed pepper into the casserole dish until the peppers are securely spaced close to each other.
- Top each pepper with the remaining pasta sauce and then add 1/8” slices of mozzarella.
- Convection bake for about 60 minutes. I also recommend you check on the peppers after 30-45 minutes to make sure the cheese isn’t burning. You may cover the dish with aluminum foil or place it one rack above the dish. As the cheese melts it isn’t uncommon for it to stick to the aluminum foil.
- When you can easily put a fork through the peppers, your meal is done. Serve with additional Parmesan or top with more mozzarella, if you wish, and serve after it’s cooled down.
Notes
- Whenever possible, I recommend using clean (additive-free), organic ingredients.
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I would love to make this but I don’t see the directions! Thank you for all of these recipes – I’ve made several and they have been enjoyed!!!
Hi Amy. I’m so sorry about that! I don’t know what happened with that post… But, I just posted the remaining ingredients and instructions. 🙂 And, you’re so welcome! Great to hear you enjoyed the recipes you’ve tried from this new website. I’d love to hear which ones you did and your thoughts on each, if you get a chance, so others might give them a try. Thank you for the feedback. I really, really appreciate!