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Atkins Stuffed Peppers

1 review
Servings 4 Prep Time 10 minutes Cook Time 1 hour 20 minutes


1 pound Beef - Ground
1 cup Cheese - Ricotta
1 cup Cheese - Mozzarella, shredded, divided
1 cup Tomato Sauce - Canned, lob carb such as Raos
3/4 teaspoon Seasoning - Salt
1/4 teaspoon Seasoning - Black Pepper
4 Bell Pepper - Green


Heat oven to 350 F. In large bowl, mix ground beef, ricotta cheese, 1/2 cup mozzarella, salt, pepper and half the tomato sauce until well combined.

Slice top off peppers and remove seeds and ribs. With a small knife, cut a few small slits in the bottom of each pepper (to drain liquid released by the beef as it cooks). Select a baking dish that will hold the peppers snugly; pour remaining sauce in bottom of the dish. Arrange peppers open side up and stuff with meat mixture.

Top with remaining mozzarella. Spray a large piece of aluminum foil with nonstick cooking spray. Place sprayed side down over peppers. Bake, covered, 30 minutes. Uncover, and bake 50 minutes more, or until meat is cooked through and cheese has browned.

Nutritional Information Per Serving:
Net Carbs: 9.5 grams
Fiber: 3.0 grams
Protein: 35.0 grams
Fat: 33.5 grams
Calories: 502

Rate this recipe


Pretty tasty and not too difficult for a beginner!