Stuffed Green Pepper (low carb)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°

Step 2

Cut each bell pepper in half and remove the seeds and arrange them in a 9x13 baking dish cut side down

Step 3

Bake for 25 min. Remove from oven and flip peppers over. Drain juices from pan

Step 4

While peppers are baking, cook ground meat until no longer pink and set aside

Step 5

In the same skillet cook onion for 2-3 min, until softened. Then stir in garlic and cook for 30 seconds.

Step 6

Add zucchini, mushrooms, Basil, Oregano, parsley, Thyme, Salt and red pepper flakes. Continue to cook for 5-7 mins, until veggies are tender.

Step 7

Stir in the cooked meat, cauliflower rice, nutritional yeast and 3/4 cup tomatoes sauce. Mix until well combined top with salt pepper and red pepper flakes

Step 8

Spoon mixture evenly into pre baked peppers

Step 9

Return to oven and bake for 20 min

Step 10

Drizzle the remaining tomato sauce over tops of peppers and garnish with fresh basil/parsley