Hello, I am Jane. Today, we’re going to prepare sue’s low-carb over-stuffed peppers recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sue’s Low-carb Over-stuffed Peppers Recipe
Sue’s Low-carb Over-stuffed Peppers is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Sue’s Low-carb Over-stuffed Peppers is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have sue’s low-carb over-stuffed peppers using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sue’s Low-carb Over-stuffed Peppers:
- Get 4 medium bell peppers, tops cut off and seeds removed
- Make ready 1 T EVOO or butter
- Take 1 medium onion, chopped
- Take 1 clove garlic, minced
- Take 1 lb burger
- Make ready 1-1/2 c raw riced cauliflower
- Get 14.5 oz can diced tomatoes, drained
- Make ready 1 egg
- Get 1 T dried basil
- Make ready 2 tsp dried oregano
- Get 2 c cheddar or Mozzarella cheese
- Prepare 3 c Marinara sauce (5 net carbs per half cup)
Instructions to make Sue’s Low-carb Over-stuffed Peppers:
- Preheat oven to 375°F.
- Parboil peppers until just softened. Drain and set aside.
- In small skillet, heat oil or butter. Add onion and garlic and cook until tender.
- In large bowl, combine onion mixture, burger, cauliflower, tomatoes, egg, basil, oregano and 1/2 c cheese.
- In baking dish, pour half of the Marinara sauce. Place peppers in dish and stuff with meat mixture. Spoon remaining sauce on top of peppers. Cover dish with foil and bake until temp. of meat mixture reaches 155°F, about one hour.
- Remove foil and sprinkle remaining cheese on top of peppers. Bake until cheese is melted.
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