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–+ servings

Easy Italian-Style Stuffed Peppers – Healthy & Low-Cal Option

Skinny Italian-Style Stuffed Peppers

Ingredients
  

  • 6 large red bell peppers, yellow or orange or a combination of colors (each about 3½ inches high and 3½ inches wide) For Keto use all green peppers
  • 1 pound extra-lean ground beef (96%) or ground turkey, see shopping tips
  • 1 cup onions, chopped
  • 1 teaspoon garlic, minced
  • 1 (14-16 oz) jar pasta or pizza sauce, I used Classico pizza sauce or Rao’s marinara sauce for Keto
  • 1 (14.5 oz) can chopped tomatoes, drained
  • 1 teaspoon Italian seasonings
  • Black pepper, to taste
  • ¼ teaspoon red pepper flakes, optional
  • 12 teaspoons Parmesan cheese

Instructions
 

  • Preheat oven to 400 degrees.
  • Cut off the top of 6 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away the tops. Set aside.
  • In a large nonstick pan, brown ground beef, onions, and garlic. Be sure to break up ground beef into small pieces as it cooks. Stir often, until beef is browned. Pour beef into a colander and drain excess fat in the sink. Add back to pan. Stir in pasta sauce, tomatoes, Italian seasoning, pepper, and red pepper flakes. Mix well. Bring to boil, turn heat down to low and simmer for 5 minutes.
  • Stuff each bell pepper with about ¾ cup beef mixture. Stand peppers upright in ungreased baking dish. Pour 1 cup water in the bottom of the pan to steam the peppers, while baking.
  • Cover baking dish with foil and bake for 35 minutes. Remove foil. Sprinkle each with 2 teaspoons Parmesan cheese. Cook uncovered about 5 minutes more until cheese melts and peppers are soft.
  • These freeze great! Once cooled, wrap any leftovers well in plastic wrap and freeze.

Nutrition

Serving: 1stuffed pepperCalories: 226kcalCarbohydrates: 26gProtein: 19gFat: 6gSaturated Fat: 2gCholesterol: 43mgSodium: 605mgFiber: 4gSugar: 8gBlue Smart Points: 4Green Smart Points: 4Plus Points: 6