One thing that I really miss when eating low carb meals are pasta dishes like spaghetti and lasagna. I developed this recipe for low carb stuffed bell peppers as a substitute for those yummy Italian dishes. I was pleasantly surprise with the results and really amazed that I did not really miss the pasta at all.
A medium bell pepper has about 4 net carbs and 1/2 cup of tomatoes has about 4 net carbs. So 8 carbs is not at all bad for a filling Italian style meal. In comparison, one cup of spaghetti has 40 carbs!
This recipe should make between 6-8 medium size bell peppers. Man, I hated having to pay .99 cents a piece for this babies. I can’t wait until we have plentiful peppers again this summer! With all being said and done it costs about 12.00 for six.
While things are happening on the stove, prepare the peppers. Cut off the tops and scoop out the seeds and pulp. I usually do it with my hand but you can use a small knife.
Place the drained and dried peppers into the loaf pans. Notice one is broken? This happened during my selfie photo shoot. If they happen to rip or break, they still can be used.
Finish filling up the peppers with mozzarella cheese. I really like to stuff the pepper with as much cheese as possible. Here I have placed the loaf pans on a cooking sheet. These will bake at 350 degrees for 30-45 minutes our until the cheese browns.