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Stuffed Green Peppers

Recipe Description
Makes 4 stuffed peppers (or 8 half-peppers.) 5 net
grams of carbohydrate per serving.

DH really likes these.​
Preparation Steps:
Preheat oven to 350°F.​
Level of Difficulty:
Time Needed:
1 Tablespoon butter
4 Green bell peppers
1 1/2 pounds ground
1/2 pound ground
sausage (hot, mild,
your choice)
1 small white onion,
diced fine
Oregano, Seasoned
Pepper and Fennel
Seed [optional] to
6 Roma tomatoes
2 teaspoons of
crushed garlic or 1/2
teaspoon garlic
6 ounces of fresh
Feta cheese,
1/2 cup grated
parmesan or romano
1/2 cup shredded
mozzarella cheese
Spray casserole dish with PAM. Cook ground sirloin
and sausage at low to medium heat, stirring often.
Once meat is cooked through, drain thoroughly. Add
all butter, onions, garlic, oregano, seasoned pepper,
fennel seed and 3/4 of tomatoes. Simmer over low
heat approximately 20 minutes.

Cut off tops of all peppers, remove inner seeds and
membranes and wash thoroughly. Fill all peppers
with meat mixture, alternating with a layer of feta
and parmesan cheeses. Place peppers into a
casserole dish, side by side, adding the remaining
tomatoes to the dish (around and under the peppers
so they cook up and into the peppers.)
[Alternatively, you can cut peppers in half vertically
and stuff each half, making serving easier and
speeding bake-time.]

Add any remaining mixture around the peppers and
sprinkle all remaining feta and parmesan cheeses on
top. Add shredded mozzarella cheese if desired for a
hint of extra flavor.

Bake at 350°F for approximately 30 minutes or until
browned and bubbly as desired.​
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