I do not know about you, but I am LOVING this fall like weather! Taking walks with my dog without dying, drinking a flavored hot tea on my back porch in the morning, and trying different recipes that do not cause my house to feel like a sauna, are just some of my favorite things about the season change. For example, I came across this recipe on Pinterest last week, https://seekinggoodeats.com/keto-stuffed-peppers-lasagna-stuffed-peppers/, and decided to give it a try. I did slightly change a few things, but my sister and I LOVED it. Bell peppers are one of my favorite things to stuff to make certain recipes low carb. They are a quick, easy, and delicious substitute for bread, pasta, tortillas, etc. In the comments below, let me know what some of your favorite fall recipes are?? 🙂
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- 4 bell peppers (I used green) halved and cored
- 1 lb turkey sausage
- 1 small yellow onion diced
- 24 oz marinara
- 2 cups reduced fat shredded mozzarella
- 1/4 cup shredded parmesan cheese
- 1/4 cup part skim ricotta cheese
- garlic salt, pepper, Italian seasoning as desired
Ingredients
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- Preheat oven to 350 degrees. Wash bell peppers, cut them in half, and remove the seeds.
- Brown the turkey sausage with the diced yellow onion.
- Once the meat is finished cooking, drain the grease and place it in a mixing bowl. Add the Parmesan, ricotta, half of the marinara, 1 cup of the mozzarella, and season the mixture to your liking.
- Stuff each pepper, and top them with mozzarella cheese. *You can top the peppers with the remaining marinara as well, or you can use it to dip the peppers in after they are cooked.*
- Add to preheated oven and cook for 35-40 minutes. Remove from pan and ENJOY :).
