Spinach Meat Stuffed Peppers Carb Free Recipes

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.

LOW CARB STUFFED BELL PEPPERS

Steps:

• Preheat Oven to 375 degrees.
• Saute onion and garlic in olive oil until onion softens.
• Add green onions, minced green pepper and saute for about five minutes.
• Set onion, garlic and green pepper mixture aside.
• Brown ground turkey and cook through.
• Add onion, garlic, and green pepper mixture. Also, add diced tomatoes, parsley, italian seasoning, and season salt/blend.
• Mix well and cook another five minutes.
• Stuff mixture inside hollow green peppers.
• Pour reserved tomato liquid in a baking dish and place peppers in dish.
• Top each stuffed pepper with about a tablespoon of pizza sauce.
• Mound each pepper with cheeses.
• Cook in a 375 degree oven for 20 minutes or until cheese is golden brown.

SPINACH & MEAT STUFFED PEPPERS-CARB FREE

Steps:

• Preheat oven to 350 degrees. Cook tomato sauce, parsley, red pepper flakes and 1/3 of garlic in a medium saucepan over medium-high heat until boiling. Reduce heat, simmer 10 to 15 minutes. Set aside.
• Cook onion and remaining minced garlic in 1 tablespoons hot oil in a large nonstick skillet over medium-high heat, stirring often, 2 to 3 minutes until onions begin to turn golden. Add ground meats, cook, stirring often, 6 to 8 minutes or until all pink is gone. Drain well, set aside.
• Wipe skillet clean with a paper towel. Cook spinach in 1 tablespoons hot oil over low heat until wilted. Remove from heat. Stir 1/2 cup cheese, basil and reserved tomato and meat mixtures into spinach.
• Cut peppers in half lengthwise; discard seeds and membranes. Drizzle remaining olive oil evenly inside peppers, season with salt and pepper as desired. Spoon meat mixture evenly into peppers and place in a lightly greased baking dish.
• Bake, covered, for 30 minutes. Uncover, sprinkle remaining cheese evenly over peppers. Bake for 10 minutes. Remove from oven. Let stand 5 minutes before serving.