4 large bell peppers (any color)
1 lb ground Italian sausage
1 small onion, finely chopped
1 cup low-carb pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Salt and pepper to taste
Olive oil for drizzling
Optional pepperoni slices on top
Directions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to help them stand upright.
In a large skillet, cook the ground Italian sausage over medium heat until browned. Add the chopped onion and cook until softened.
Stir in the low-carb pizza sauce, oregano, basil, garlic powder, salt, and pepper. Let the mixture simmer for a few minutes until well combined.
Remove the skillet from heat and mix in 1 cup of the shredded mozzarella cheese and half of the grated Parmesan cheese.
Stuff each bell pepper with the sausage mixture, pressing down gently to pack it in.
Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops of the peppers.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the remaining mozzarella and Parmesan cheese over the tops of the peppers, and return to the oven. Bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Let the peppers cool slightly before serving.
Variations & Tips
Feel free to get creative with the stuffing; you can use ground turkey or chicken instead of sausage for a lighter option. For a vegetarian twist, substitute the meat with a mix of mushrooms, spinach, and artichokes. Add some chopped olives or jalapeños for an extra kick of flavor. And take it from me, leftovers are even better the next day after the flavors have melded together.
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