Pizza Stuffed Peppers!

A fun, low-carb version with all the savory flavors of pizza!

Ingredients:

  • 1 lb grass-fed ground beef

  • 3 cloves garlic, minced

  • 1 tsp Italian seasoning

  • 1 -14.5oz can organic diced tomatoes with juice

  • 1 cup marinara sauce

  • 3 large organic bell peppers, any color, sliced in half, seeds and membranes removed

  • organic, nitrate-free pepperoni, thinly sliced

  • 1/4 cup black pitted olives, sliced

  • 1 cup organic mozzarella cheese, shredded

  • sea salt and pepper to taste

***This recipe can be modified to be vegan, using Sweet Earth Italian-Style Pepperoni and Violife Shredded Cheese

Instructions:

  • Preheat oven to 400 degrees. Heat a large skillet over medium-high heat, and add in ground meat, garlic, and cook while crumbling with a wooden spoon until fully cooked. Drain excess grease, and season with Italian seasoning, salt and pepper. Stir in the diced tomatoes and continue to simmer on medium-low heat for 8-10 minutes, or until sauce thickens a bit.

    Meanwhile, pour the marinara sauce into the bottom of a baking dish and spread out evenly. Arrange the peppers, cut side up and spoon the meat mixture inside. Sprinkle with shredded cheese and arrange pepperoni slices and olives on top. Bake for about 20-25 minutes or until peppers are tender-crisp and cheese is nice and melty! Sprinkle with red pepper flakes for some added heat!


Peggy Van Cleef