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 :).
1 Comment
Thanks for the many great recipe ideas on here. It would be nice to see nutrition information as well.
Thanks for the many great recipe ideas on here. It would be nice to see nutrition information as well.