A firm family's favorite for dinner, works great for those of you on a Keto, gluten free or low carb diets, packed with healthy vegetables, plus it has only about 8g net carbs per serving.
Preheat your oven to 400°F
Cut the tops off the Bell peppers and using a spoon scoop out the seeds and stems from each pepper.
Place each Bell pepper into an oven proof dish and bake them for 15 minutes, then reduce the oven temperature to 350°F
Add 1 tbsp olive oil to a skillet and saute the onions until they are golden brown, then set aside.
Add remaining tbsp olive oil to the same skillet and brown the ground beef until it's fully cooked.
Set aside 1/3 cup (80mls) of tomato sauce for topping the stuffed peppers.
Mix the cooked ground beef, onions, Italian Seasoning, fresh parsley , salt, pepper, finely chopped mushrooms, garlic, Worcestershire sauce, and 2/3 cup tomato sauce.
The pre cooked empty peppers may have liquid in the base, if so simply pour it out before you stuff them.
Stuff the bell peppers with the tomato and meat mixture and place upright into an ovenproof baking dish.
Spoon over 1 tbsp tomato sauce onto the top of each pepper.
Make sure you have reduced the oven to 350°F and then cover the peppers with foil and bake for 35 minutes.
Remove the peppers from the oven and top with the cheese, bake for a further 10 minutes or until cheese is bubbling. Serve hot and add more salt and pepper to taste.
Servings - Assumes one stuffed pepper per person. Nutrition label is based on using green bell peppers. About 8g net carbs per serving.
Bell Peppers - If you are looking for the lowest carb option then you want to choose green bell peppers as they have fewer carbs than other colors.
Cheese Topping - we used mozzarella but you can use any cheese you like.
Make Ahead - We've made this recipe several times and you can easily make it and reheat it in the microwave. Or, you could make the ground beef part ahead of time and keep it in the fridge for a day or two until you are ready to bake the peppers.
Storage - will keep in the fridge for three to four days.
found on www.noshtastic.com