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[Obesity Discussion]

STUFFED PEPPERS

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 1:20:00

Calories: 502
Fat: 33 grams
Protein: 35 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Net Carbs: 9 grams
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup controlled carb tomato sauce (such as Raos)
3/4 teaspoon salt
1/4 teaspoon pepper
1. Heat oven to 350 F. In large bowl, mix ground beef,
ricotta cheese, 1/2 cup mozzarella, salt, pepper and half
the tomato sauce until well combined.
2. 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.
3. 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 is an easy one-dish meal. 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.

Atkins - Stuffed Peppers

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