Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef

  2. 1 cup 146g / 5.1oz Ricotta cheese

  3. 1 cup 146g / 5.1oz Shredded mozzarella cheese - divided

  4. 1 cup 237ml Low-carbohydrate tomato sauce

  5. (such as Rao)

  6. 3/4 teaspoon 3.8ml Salt

  7. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. In large bowl, mix ground beef, ricotta cheese, 1/2 cup mozzarella, salt, pepper and half the tomato sauce until well combined.

  2. Slice top off peppers and remove seeds and ribs. With a small knife, cut a few small slits in the bottom of each pepper (to drain liquid released by the beef as it cooks).

  3. Select a baking dish that will hold the peppers snugly; pour remaining sauce in bottom of the dish. Arrange peppers open side up and stuff with meat mixture. Top with remaining mozzarella.

  4. Spray a large piece of aluminum foil with nonstick cooking spray. Place sprayed side down over peppers. Bake, covered, 30 minutes. Uncover, and bake 50 minutes more, or until meat is cooked through and cheese has browned.

  5. This recipe yields 4 servings.

  6. Carbohydrates: 12.5 grams Net Carbs: 9.5 grams Fiber: 3 grams Protein: 35 grams Fat: 33.5 grams Calories: 502


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