Low Carb Italian Stuffed Bell Peppers Video Recipe

Low Carb Italian Stuffed Peppers The Six Figure Dish

WEBJan 25, 2021 · How to Make Low-Carb Italian Stuffed Peppers. First, start off by cutting your bell peppers in half and removing the ribs and seeds …

1. Start off by cutting your bell peppers in half and removing the ribs and seeds from the inside.
2. Rub each bell pepper with about 2 teaspoons of olive oil and just a pinch of salt. Place them in a 13×9 baking dish and set aside.
3. Immediately begin chopping and dicing your onion and mincing your garlic cloves.
4. Place a sauce pan over medium heat and add olive oil.

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Italian Stuffed Peppers {Easy and Healthy}

WEBJan 28, 2020 · Mound the filling inside of the peppers, then top with the remaining cheeses. Pour a bit of water into the pan with the …

1. Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.
2. Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, Italian seasoning, garlic powder, salt, and red pepper flakes. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
3. Remove the pan from the heat. Stir in the rice (or farro) and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.
4. Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot.

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