Lately, my daughter has been trying to go gluten free, so we are trying to do more gluten free recipes at home. My kids watch wayyyy to many cooking shows with me and so I have a tough crowd to please! Its hard! But these Stuffed Bell Peppers have won them over and I’m so glad. They are super easy to make and this time, I made double the amount of stuffing and froze it, so the next time, all I need to do is cut the bell peppers and the stuffing is all ready done!
These bell peppers taste just like the best part of spaghetti without the extra pasta carbs and gluten…and if they are approved by MY kids…I’m sure your kids will love them too! The water on the bottom of the pan will help steam the peppers so they are nice and soft after baking. Pretty delicious if you ask me! They are also tasty warmed up the next day! Two thumbs up for these babies!
What You Need:
6 Bell Peppers
1 lb ground beef
1 lb. pork sausage (whatever flavor you like)
1/2 onion
1 cup mushrooms
1 14 oz can of tomato sauce
2 cups cooked quinoa
1 tbsp minced garlic
1 tbsp basil & oregon
salt & pepper to taste
What to do:
Preheat oven to 350
Brown beef and sausage in cast iron pan on medium heat till cooked through, remove and drain fat.
Cut top 1/2 inch of pepper off the top of your peppers, save tops, discard membrane and seeds
Chop up tops of pepper (not including stem!)
Add peppers, onion & mushrooms to pan and cook through
Add Tomato sauce, minced garlic, basil, oregano, meat mixture and quinoa.
Stir through and cook for 3-4 minutes.
Add Bell Pepper bottoms to 9×13 pan and fill each bell pepper with meat mixture,
Cover each Bell Pepper with cheese.
Add 1 cup of water to the bottom of the pan around the peppers.
Cover with Foil.
Bake at 350 for 40 minutes or until bell pepper is soft.
Allow to cool for 10 minutes.
Enjoy!
Prep time:
Cook time:
Total time:
Serves: 6
Serving size:
Calories:
Fat:
- 6 Bell Peppers
- 1 lb ground beef
- 1 lb. pork sausage (whatever flavor you like)
- ½ onion chopped
- 1 cup mushrooms chopped
- 2 cups cooked quinoa
- 1 14 oz can of tomato sauce
- 1 tbsp basil & oregano
- 1 tbsp minced garlic
- 1.5 cups shredded mozzarella
- salt & pepper to taste
- Preheat oven to 350
- Brown beef and sausage in cast iron pan on medium heat till cooked through, remove and drain fat.
- Cut top ½ inch of pepper off the top of your peppers, save tops, disguard membrane and seeds
- Chop up tops of pepper (not including stem!)
- Add peppers, onion & mushrooms to pan and cook through
- Add Tomato sauce, minced garlic, basil, oregano, meat mixture and quinoa.
- Stir through and cook for 3-4 minutes.
- Add Bell Pepper bottoms to 9x13 pan and fill each bell pepper with meat mixture,
- Cover each Bell Pepper with cheese.
- Add 1 cup of water to the bottom of the pan around the peppers.
- Cover with Foil.
- Bake at 350 for 40 minutes or until bell pepper is soft.
- Allow to cool for 10 minutes.
- Enjoy!
What are some of your favorite family friendly recipes? I would love to add some more recipes to our family’s list! Share a link in the comments!
More Ketogenic Diet, Paleo or low carb Friendly recipes:
Crockpot Garlic Mushrooms
What kinds of ketogenic or paleo recipes have you tried? I would love to know some more!
Tomato Spinach & Sausage Frittata
Lemon Garlic Roasted Chicken
Cast Iron Green Bean Recipe- Low Carb, Keto Friendly
