Pizza Stuffed Peppers with Beef and Cheese (Print Version)

Bell peppers stuffed with seasoned ground beef, pizza sauce, pepperoni and melted mozzarella. All the flavor of pizza night in a low carb dinner.

# Ingredients:

→ For the peppers

01 - 4 large bell peppers (any color), halved lengthwise and seeded
02 - 1 tablespoon olive oil, plus extra for brushing
03 - Salt and black pepper, to taste

→ For the filling

04 - 1 lb (450 g) ground beef (85/15)
05 - 1/2 cup (60 g) finely diced yellow onion
06 - 2 cloves garlic, minced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1 cup (240 g) pizza sauce or marinara, divided
12 - 1 1/2 cups (170 g) shredded mozzarella cheese, divided
13 - 1/4 cup (25 g) grated parmesan cheese
14 - 2 oz (55 g) sliced pepperoni
15 - Fresh basil, torn, for garnish (optional)

# Instructions:

01 - Preheat the oven to 375°F (190°C). Halve the peppers through the stem and scoop out the seeds and ribs. Brush lightly with olive oil, season with salt and pepper, and arrange cut-side up in a baking dish. Bake for 10 minutes while you cook the filling.
02 - Heat the remaining olive oil in a skillet over medium-high heat. Add the ground beef and onion and cook, breaking up the meat, until no pink remains, about 7-8 minutes. Stir in the garlic for the last minute.
03 - Tilt the pan and spoon off excess grease. Stir in the oregano, basil, garlic powder, and onion powder.
04 - Off the heat, stir in most of the pizza sauce and half of the mozzarella until the mixture looks glossy and holds together rather than looking wet or loose.
05 - Divide the filling evenly among the pepper halves, mounding it slightly. Spoon the remaining sauce over the tops.
06 - Cover the dish tightly with foil and bake at 375°F for 20 minutes, until the peppers are tender when pierced with a knife.
07 - Remove the foil, scatter the remaining mozzarella and the pepperoni over each half, and bake uncovered for 10-12 more minutes, until the cheese is melted and golden and the center of the filling reads 160°F on a food thermometer. Rest 5 minutes and garnish with fresh basil before serving.

# Notes:

01 - Best served warm, right after the cheese comes out bubbly.
02 - Use a food thermometer in the center of the filling to confirm it reaches 160°F.

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