Low-Carb Stuffed Bell Peppers

Ingredients

bell peppers 4, any color, halved and seeds removed
ground beef 1 lb (450g)
olive oil 1 tablespoon
onion 1 small, finely chopped
garlic 2 cloves, minced
tomato sauce 1 cup
Italian seasoning 1 teaspoon
salt to taste
pepper to taste
shredded cheese 1 cup, low-carb variety (e.g., mozzarella, cheddar, or a blend)

Preparation

  1. Preheat the oven to 350°F (175°C).
  2. Place the bell pepper halves in a baking dish, cut side up, and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds.
  4. Add the ground beef to the skillet and cook, breaking it apart with a wooden spoon or spatula, until browned and cooked through.
  5. Stir in the tomato sauce, Italian seasoning, salt, and pepper, and let the mixture simmer for about 5 minutes.
  6. Spoon the beef mixture evenly into the bell pepper halves. Cover the baking dish with aluminum foil.
  7. Bake for 35-40 minutes, or until the bell peppers are tender.
  8. Remove the foil, sprinkle the shredded cheese over the stuffed peppers, and return the dish to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Serve the stuffed bell peppers with a side salad or steamed low-carb vegetables.
Servings: 4

Nutrition