LOW-CARB STUFFED PEPPERS WITH ITALIAN SAUSAGE, GROUND BEEF, AND MOZZARELLA

INGREDIENTS:

• 6 red or green peppers, or a mixture of colors
• 1 pound extra lean ground beef (called beef mince outside of the U.S.)
• 1 pkg. (5 links/19.5 oz) turkey or pork Italian sausage (hot or mild, but I prefer hot)
• 1 cup diced onion (1 medium onion)
• 1 cup diced red pepper (tops of peppers)
• 4-6 tsp. olive oil for browning meat and veggies
• Vege-sal to season meat (or use salt)
• fresh ground black pepper, to season meat
• 1 cup (or slightly more) spicy tomato sauce with basil (I use my own Marinara sauce from the freezer so I know it is sugar free. Bottled sauce is fine, but check the label to get the one that is lowest in sugar.)
• 2 cups grated low fat mozzarella cheese (I used skim milk mozzarella cheese with 5 grams fat per ounce)
• 1/2 cup grated Parmesan (optional, you could use a little less mozzarella if adding this)

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DIRECTIONS:

1. Preheat oven to 375F/190C.
2. Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling.
3. Square off the bottom of each pepper to make them stand up. (It’s nice to have a small hole in the bottom so any extra fat can drain out, and cutting off the bottoms also accomplishes this.)
4. Read full recipes with images and video at kalynskitchen.com

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