Un-Stuffed Pepper Casserole (Low Carb)

READY IN: 40minsYIELD: 6

INGREDIENTS

  • 3 -4largered bell peppers
  • 12 lbground beef
  • 12 lbground sausage (hot Italian is best)
  • 1smallonion, chopped
  • 1tablespoon minced garlic
  • 1 12 cupscauliflower (riced)
  • 14 12 ouncesdiced tomatoes
  • 2tablespoonstomato paste
  • 12 cupstock (vegetable, chicken or beef)
  • 1tablespoonWorcestershire sauce
  • 1tablespoonitalian seasoning
  • 1cupmozzarella cheese (shredded)
  • red pepper flakes (optional)
  • 1tablespoonoil
  • NUTRITION INFO

    Serving Size: 1 (297) g

    Servings Per Recipe:6

    Calories: 330

    Calories from Fat 203 g 62 %

    Total Fat 22.6 g 34 %

    Saturated Fat 8.4 g 41 %

    Cholesterol 67.7 mg 22 %

    Sodium 467.9 mg 19 %

    Total Carbohydrate12.5 g 4 %

    Dietary Fiber 3.5 g 14 %

    Sugars 7.4 g 29 %

    Protein 19.2 g 38 %

    DIRECTIONS

  • Cut peppers into 2 inch chunks.
  • Place peppers skin side up in asingle layer in a shallow microwave safe dish with about an inch of water and microwave for 8 minutes on high or until tender.
  • In a saute pan, add oil, onion and garlic and cooked until softened.
  • Add fresh or frozen riced cauliflower and cook for 2 minutes.
  • Add stock and cook until evaporated.Transfer cauliflower mixture to a bowl.
  • Brown ground beef and sausage.
  • Add tomato paste, canned diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes.
  • Stir in reserved cauliflower mixture and cook until sauce has thickened.
  • Lay pepper pieces skin side down in a single layer at the bottom of a baking dish and top with "stuffing" mixture.
  • Sprinkle Mozarella cheese evenly over the top.
  • Bake at 350°F for 15-20 minutes.Broil cheese on top at end if desired.
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