Spooky Stuffed Peppers Recipe
8.1g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 15 Minutes
Style:American
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:American
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
21.3g
Protein
21.2g
Fat
3.1g
Fiber
318.2cal
Calories
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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9 each Red Bell Pepper, medium
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1 lb Ground Beef (80% Lean / 20% Fat)
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8 oz Italian Sausage, hot
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0 1/2 cup, chopped Red Onions
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1 large whole (3" dia) Red Tomatoes
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2 stalk, medium (7-1/2" - 8" long) Celery
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2 large Egg (Whole)
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2 tsp Italian Seasoning
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2 tbsp Parsley (Dried)
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1 tsp Black Pepper
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0 1/2 tsp Salt
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2 clove Garlic
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5 oz Parmesan Cheese (Grated)
DIRECTIONS
- Preheat oven to 350°F. Cut off the tops of the bell peppers (just as you might for carving a pumpkin) and clean out the seeds and ribs from inside. Carve eyes, nose and mouth into one side of each pepper (do not make holes too large or stuffing will come out). Set aside.
- In a medium bowl combine the beef and Italian sausage until uniformly mixed. Add the chopped tomatoes, onion and celery.
- In a small bowl whisk together the eggs, Italian seasoning, dried parsley, black pepper, salt, minced garlic , grated Parmesan, and a pinch of stevia (optional). Blend into meat and vegetables until thoroughly combined.
- Fill peppers with about 1/2 cup filling each, fit each pepper with its top and place in a greased deep baking pan so all fit snugly together. Bake for 1 hour. Serve immediately.
Cooking Tip
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