Main Meals/ Recipes

Low Carb Italian Stuffed Bell Peppers

A white platter with orange and red bell peppers stuffed with meat and topped with melted mozzarella cheese and one slice of turkey pepperoni and garnished with parsley flakes. The platter sits on a white and black Aztec printed towel with a wooden backdrop.

 “Eat to nourish your body.” (Unknown)

Happy Hump Day my friend! What better way to start this glorious, downward spiral to the weekend than with these Low Carb Italian Stuffed Bell Peppers?! That’s right, I said Low Carb Stuffed Bell Peppers! If you’re following a Ketogenic diet, these Italian Stuffed Bell Peppers are compliant for you too! I’m actually not following a low carb or Keto lifestyle, however, I am removing processed foods from my diet and eating more whole foods so these Low Carb Italian Stuffed Bell Peppers fit the bill for me as well.

 

I wanted to answer a few commonly asked questions regarding a Keto or Low Carb diet since more and more people are following that way of eating and I have started receiving quite a few requests to create recipes that fit that bill.

Why eat Low Carb?

Many people who are on a weight-loss journey prefer a Low Carb diet over that of a Low Fat diet because eating low carb greatly reduces or eliminates the need to count calories or consider portion sizes. As long as the individual stays within their alloted carbohydrates for each day, they need not worry about anything else. This simpler form of dieting is appealing to many and those who stick with this low carb method tend to have great success with weight loss and also tend to lose more weight in a shorter amount of time than those following a low fat diet.

Is a Low Carb diet easier than other diets?


Many people who follow low carb diets feel that they are easier to stick to than a low fat, calorie counting, diet because without the need to constantly count calories or track points, it leaves the individual dieting to feel as though they are not really dieting, therefore, allowing them to adapt the new diet changes as a lifestyle much easier than those who have to count or track their macros.

(Sources for this research include healthline.com and webmd.com and should not be taken as medical advice.)

My personal thoughts on Low Carb & Keto diets…

I am a firm believer that everyone must find what works for them. I truly feel that there is no one diet that will work for every person or every body type. If a Low Carb or Ketogenic diet seems to work best for you, go for it! If eating Low Carb for the rest of your life is not something you feel you could stick with, try something that allows you to have the carbohydrates you want in moderation. I personally try to stick with a balanced, whole foods diet, which means most food groups are allowable for me within reason and portion control.

My one piece of advice to anyone looking to improve their health and lose weight through their diet is to do your own research and do not simply start a diet because you want to lose weight. Exam what works for you and your body (this will take time, along with trial and error) and settle on something you know you can live with for the rest of your life.

 

A white platter with orange and red bell peppers stuffed with meat and topped with melted mozzarella cheese and one slice of turkey pepperoni and garnished with parsley flakes. The platter sits on a white and black Aztec printed towel with a wooden backdrop.

 

Now that I have talked somewhat about a Low Carb diet and hopefully answered a few questions you may have, let’s move on to making these Low Carb Italian Stuffed Bell Peppers!

If you’re looking for a slow cooker version of stuffed bell peppers, check out my Slow Cooker Tex Mex Stuffed Bell Peppers HERE!

Preheat your oven to 400F.

I started with two bell peppers, (any color will do but I find that the red, yellow, and orange bell peppers have a better, sweeter flavor) rinse them under cool water, and place them on a cutting board.

 

A white cutting board with one red bell pepper and one orange bell pepper along with a chef's knife on the cutting board.

 

Slice the bell peppers in half vertically, starting at the top and moving down to the bottom. Leave the stem on the peppers and just slice right down the middle of it.

Leaving the stem on these peppers isn’t necessary for anything other than visual appeal, so if the stem breaks, don’t sweat it.

 

White cutting board with one red bell pepper and one orange bell pepper cut in half lengthwise on the board.

 

Once your bell peppers are sliced in half, remove the seeds and membranes by pulling them out with your fingers or cutting them out with your knife.

 

A white cutting board with one red bell pepper and one orange bell pepper cut in half and the seeds removed.

 

Place the bell peppers on a baking sheet and lightly drizzle them with olive oil, then season them lightly with salt and pepper.

Place your peppers in your preheated oven at 400F and allow to bake for 15-20 minutes to tenderize the peppers.

 

Halved and seeded bell peppers on a baking sheet that have been seasoned with salt, pepper, and drizzled lightly with olive oil.

 

While the bell peppers are baking, place one pound of lean ground beef into a small skillet and add in your minced onion and garlic salt.

Brown the beef and use your spatula to stir in the seasonings and break the pieces of meat into smaller pieces as it cooks.

 

A small black skillet with one pound of raw, lean ground beef along with minced onion and garlic powder.

 

Once the ground beef is cooked, place it in a glass mixing bowl and add in 1/4 cup of pureed tomato and 1/2 cup of low fat ricotta cheese, along with Italian seasoning.

 

A glass mixing bowl with cooked lean ground beef, Italian seasoning, tomato puree and low fat ricotta cheese.

 

Stir the pureed tomato, ricotta cheese, and Italian seasoning into the cooked ground beef.

Be sure to stir this mixture in well!

 

A glass mixing bowl with cooked lean ground beef, ricotta cheese, Italian seasoning and tomato puree in the bowl, all stirred together.

 

Remove the bell peppers from the oven and stuff them evenly with your meat mixture.

 

Four bell pepper halves with seeds removed and stuffed with meat mixture on a baking sheet.

 

Once the bell peppers are stuffed sufficiently, top them with a thin slice of freshly cut mozzarella cheese and one slice of turkey pepperoni.

 

A baking sheet with four bell pepper halves, stuffed with meat mixture and topped with freshly sliced mozzarella cheese and one slice of turkey pepperoni.

 

Place the low carb Italian stuffed bell peppers back in the oven on 350F for about 5-10 minutes, just long enough for the cheese to melt.

 

A baking sheet with four baked bell pepper halves, stuffed with meat mixture and topped with freshly sliced and melted mozzarella cheese and one slice of turkey pepperoni.

 

Once the cheese is melted on the bell peppers, remove the bell peppers from the oven and serve!

 

A white platter with orange and red bell peppers stuffed with meat and topped with melted mozzarella cheese and one slice of turkey pepperoni and garnished with parsley flakes. The platter sits on a white and black Aztec printed towel with a wooden backdrop.

 

I hope you enjoy this recipe for Low Carb Italian Stuffed Bell Peppers and that you will come back and visit for more great recipes!

Have a happy and healthy summer!

For Stuffed Bell Peppers in the Crockpot, check out my Slow Cooker Tex Mex Stuffed Peppers HERE!

-Amy

 

 

 

 

Low Carb Italian Stuffed Bell Peppers

A delicious and savory blend of Italian seasoned meat, ricotta cheese, mozzarella cheese and pepperoni. 

Course Main Course
Cuisine Italian
Keyword Italian Stuffed Bell Peppers, keto stuffed bell peppers, Low Carb Italian Stuffed Bell Peppers, low carb stuffed bell peppers
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Amy - The Speedy Spatula

Ingredients

  • 2 bell peppers any color
  • 1 lb 93/10 lean ground beef
  • 1/2 cup low fat ricotta cheese
  • 1/4 cup tomato puree
  • 1/2 tsp garlic salt
  • 1/2 tsp Italian seasoning
  • 1 tsp minced onion
  • 4 slices fresh mozzarella cheese
  • 4 slices turkey pepperoni

Instructions

  1. Preheat oven to 400F. 

  2. Place the beef in a small skillet along with the minced onion and garlic salt and brown. Use a spatula to break the meat apart while browning.

  3. Add the ricotta cheese, tomato puree, and Italian seasoning to the meat and stir well. 

  4. Rinse two bell peppers under  cool water and slice vertically down the middle.

  5. Remove the seeds and membranes, then season the inside of the bell pepper with salt, pepper, and a small drizzle of olive oil. 

  6. Place the bell peppers, cut side up, on a baking sheet and place in the oven for 15-20 minutes to tenderize. 

  7. Remove from the oven, stuff evenly with the meat mixture, then top each pepper with a thin slice of mozzarella cheese and one piece of turkey pepperoni.

  8. Place back in the oven at 350F for 5-10 minutes or until the cheese is melted.

  9. Remove from the oven and enjoy! 

Recipe Notes

Ground turkey can be substituted for the lean ground beef. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Shared at Foodie Friday Link Party

You Might Also Like

4 Comments

  • Reply
    Meal Plan Monday #118 - Julias Simply Southern
    June 15, 2018 at 7:01 am

    […] Low Carb Italian Stuffed Peppers from The Speedy Spatula […]

  • Reply
    Meal Plan Monday #118 - Southern Bite
    June 15, 2018 at 8:44 am

    […] Low Carb Italian Stuffed Peppers from The Speedy Spatula […]

  • Reply
    Meal Plan Monday #118 - A Southern Soul
    June 15, 2018 at 9:05 am

    […] Low Carb Italian Stuffed Peppers from The Speedy Spatula […]

  • Reply
    Meal Plan Monday #118 | Southern Plate
    June 15, 2018 at 11:44 am

    […] Low Carb Italian Stuffed Peppers from The Speedy Spatula […]

  • Leave a Reply