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ITALIAN STUFFED PEPPERS

Italian Stuffed Peppers make a great family lunch or dinner. They are healthy, quick to make, and easy .Every time I make stuffed peppers, I’m reminded of just how fantastic they are as their own mini recipe genre. The bell peppers are Filled with brown rice and ground turkey, Italian seasoning, melty mozzarella, and parmesan cheese. Sweet bell peppers Filled with a savory blend of ground chicken or turkey, Italian herbs and cheeses, and the whole grain of your choice, each Filled pepper is its own tidy and complete healthy dinner package!

INGREDIENTS

1 tablespoon extra virgin olive oil

8 ounces ground beef

Sea salt and freshly ground black pepper

1 garlic clove, chopped

1 cup Slow-Simmered Tomato Sauce

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 cup Cauliflower Couscous

4 ounces shredded mozzarella

2 red bell peppers

HOW TO MAKE ITALIAN STUFFED PEPPERS
Here are the step-by-step instructions for preparing ITALIAN STUFFED PEPPERS ,,,ready in just 6 simple steps!

1
In a medium skillet, add the oil and heat until shimmering. Add the beef and use a fork to break up any chunks (you want little bits of meat). Season with salt and pepper. Cook until well browned. Use slotted spoon to transfer to a bowl; set aside.
2
Add the garlic to the pan. Sauté until fragrant, about 1 minute. Stir in the tomato sauce, basil, and oregano, and add the meat back to the pan. Season with salt and pepper. Reduce heat to low, and simmer for 5 minutes.
3
Preheat the oven to 375ºF. Remove the meat filling from the heat and let cool slightly while the oven preheats.
4
Stir the Cauliflower Couscous and half the mozzarella into the filling.
5
Slice the tops off the bell peppers and scoop out the seeds. Evenly spoon the meat filling into the peppers. Arrange the peppers in an 8-inch loaf pan. Sprinkle the remaining mozzarella on top.
6
Bake 35 to 40 minutes, until the peppers are soft and the cheese is lightly golden. Serve hot.
NUTRITION FACTS

CALORIES
574

FAT
40.2

 PROTEIN
36.8

CARBS
17.9

FIBER
4.2

 NET CARBS
13.7
  

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