Low Carb Stuffed Green Peppers

With summer here, vegetables are in season! Peppers are big, colorful, inexpensive, and so yummy! You can use any color pepper for this recipe. Some people have never had a stuffed pepper. I suggest you give it a try.

We eat
this as a meal. Some people prefer this as a side dish. Served with rice,

or Spaghetti Squash. My Toddler loves this recipe. They are simple, healthy, and you can pretty much play with the recipe and add anything you want.

Most recipes call for rice in the mixture. But we do a healthy, low carb diet, so I used Parmesan cheese, mushrooms, and cottage cheese for the filling. Instead of a whole mushroom, I use the stems only, and save the cap for another meal.

According to taste, you can make these as spicy as you like. The red pepper flakes add just the right flavor and spice. Enjoy!

Total Servings 6 Total cost: $5.50

6 Large Peppers-Any Color
1 16oz can of petite diced, no sodium tomatoes

1 lb of Ground Turkey Breast

4 oz of Fresh Chopped Mushrooms-I use stems

1 Cup of Cottage Cheese or Ricotta
1/2 Cup Parmesan Cheese
1/2 Cup Shredded Mozzarella Cheese
1 Tbsp of Garlic Powder

1 Tbsp of Basil

1 tsp of Red Pepper Flakes or 2 tsp for hotter

  • Preheat oven to 375°
  • In a bowl combine all ingredients, mix well
  • Take the peppers, cut around stem in a circle
  • Remove stem, and seeds inside and rinse
  • Place peppers, standing upright, in a casserole dish
  • Fill peppers with mixture
  • Cover with foil and bake for 45 min
  • Remove foil, and sprinkle a little mozzarella cheese on tops of them
  • Bake for another 15min


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