“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.
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.
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.
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.
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.
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.
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.
Stir the pureed tomato, ricotta cheese, and Italian seasoning into the cooked ground beef.
Be sure to stir this mixture in well!
Remove the bell peppers from the oven and stuff them evenly with your meat mixture.
Once the bell peppers are stuffed sufficiently, top them with a thin slice of freshly cut 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.
Once the cheese is melted on the bell peppers, remove the bell peppers from the oven and serve!
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!
Low Carb Italian Stuffed Bell Peppers
A delicious and savory blend of Italian seasoned meat, ricotta cheese, mozzarella cheese and pepperoni.
- 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
Preheat oven to 400F.
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.
Add the ricotta cheese, tomato puree, and Italian seasoning to the meat and stir well.
Rinse two bell peppers under cool water and slice vertically down the middle.
Remove the seeds and membranes, then season the inside of the bell pepper with salt, pepper, and a small drizzle of olive oil.
Place the bell peppers, cut side up, on a baking sheet and place in the oven for 15-20 minutes to tenderize.
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.
Place back in the oven at 350F for 5-10 minutes or until the cheese is melted.
Remove from the oven and enjoy!
Ground turkey can be substituted for the lean ground beef.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Also Shared at Foodie Friday Link Party
View at Full Plate Thursday