Stuffed Peppers Recipe - Cooking Index
Stuffed Peppers Recipe - Cooking Index
If you prefer your peppers on the soft side, cook them in the microwave a few minutes before stuffing, and reduce the baking time by 20 minutes. Feel free to season the beef mixture with a teaspoon of oregano, marjoram or thyme.
Type: Vegetables| 1 lb | 454g / 16oz | Ground beef |
| 1 cup | 146g / 5.1oz | Ricotta cheese |
| 1 cup | 146g / 5.1oz | Shredded mozzarella cheese - divided |
| 1 cup | 237ml | Low-carbohydrate tomato sauce |
| = (such as Rao) | ||
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Heat oven to 350 degrees. 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.
This recipe yields 4 servings.
Carbohydrates: 12.5 grams
Net Carbs: 9.5 grams
Fiber: 3 grams
Protein: 35 grams
Fat: 33.5 grams
Calories: 502
Source:
Atkins Cookbook at http://atkinscenter.com
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