Low Carb Easy Pizza Stuffed Peppers Recipes

LOW CARB PIZZA STUFFED PEPPERS

Steps:

• Pre-heat oven to 400 degrees. Place halved peppers in a single layer in a baking dish and set aside.
• In a deep skillet, heat olive oil over medium-high heat. Add onion, garlic, oregano and a pinch of salt and pepper. Cook until onions are tender, about 7-9 minutes, stirring regularly. Add sausage to the pan and use a wooden spoon or potato masher to break down into bite-sizes pieces. Saute sausage until golden brown. Add original pepperoni slices to the pan and heat for 30 seconds before stirring in the marinara sauce. Bring to a boil then reduce to simmer. Simmer for 10 minutes. Check for seasoning and add salt and pepper to taste.
• Fill each pepper half with 1/2 cup or so of the sausage and pepperoni filling. Don't be afraid to fill the peppers to the brim - it's ok if the mixture spills out a bit. Top each pepper half with shredded mozzarella cheese and Hormel cup n' crisp pepperoni slices. Bake until peppers are tender and pepperoni is perfectly crisp, about 45 minutes. Garnish with parmesan cheese before serving if you wish.

LOW-CARB EASY PIZZA STUFFED PEPPERS

Steps:

• Preheat oven to 375º Fahrenheit. Arrange peppers on a baking sheet. When oven is preheated, bake peppers for 10 minutes. After removing them from the oven leave it turned on for used later.
• While peppers are baking, heat a skillet over medium-high heat. When skillet is hot, add the ground sausage. Cook sausage until brown. Remove skillet from heat. Drain out any excess grease.
• Stir the pizza sauce into the sausage.
• Divide sausage mixture among the pepper halves.
• Cover each pepper half with a slice of cheese and two slices of pepperoni.
• Bake in preheated oven for 14-17 minutes, or until cheese is melted and slightly browned on top.

LOW-CARB STUFFED PEPPERS

Steps:

• Coat a casserole dish with cooking spray.
• Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
• Bake in the preheated oven until browned and bubbly, about 30 minutes.