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Stuffed Green Peppers (Low-Carb)

Author/Submitted by: Modified from original:
Servings: 8
Categories: Beef / Cheese / Low-Carb / Main Dish / Vegetables

1  pound  ground sirloin
1  pound  pork sausage, reduced fat
1/3  cup  onion, diced fine
1/2  teaspoon  garlic powder
1/2  teaspoon  oregano, to taste
1/2  teaspoon  pepper, to taste
6    Roma tomatoes, chopped
6  ounces  feta cheese, crumbled
1/2  cup  Parmesan cheese, grated
4  large  green bell peppers
    cooked rice, optional -- see directions
    corn, cooked, optional -- see directions
1/2  cup  mozzarella cheese, or more if needed

1. Preheat oven to 350F. Spray casserole dish with nonstick cooking spray.

2. Cook ground sirloin and sausage at low to medium heat, stirring often. Once meat is cooked through, add onions, garlic powder, oregano, pepper, and 3/4 of the tomatoes. Simmer over low heat approximately 20 minutes.

3. Mix feta cheese and Parmesan cheese in a small bowl.

4. Cut off tops of all peppers, cut peppers in half vertically, remove inner seeds and membranes, and wash thoroughly.

5. Place peppers into a casserole dish, side by side. Combine meat and cheese mixtures. (For those not watching their carb counts, add cooked white or brown rice and/or cooked corn.) Fill all pepper halves with mixture.

6. Add the remaining tomatoes to the dish around and under the peppers so they cook up and into the peppers. Add any remaining meat/cheese mixture around the peppers. Top with shredded mozzarella cheese.

7. Cover with foil and bake at 350F for approximately 45 minutes or until peppers are tender.

Use 50% less fat sausage to cut down on the grease.

Use 50% less fat sausage to cut down on the grease.

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