Low carb stuffed peppers

    1 hour 10 min

    Enjoy these meaty stuffed peppers made without rice, seasoned with garlic, fennel and three types of cheese.

    4 people made this

    Serves: 4 

    • 675g lean beef mince
    • 225g pork sausages, casings removed
    • 6 plum tomatoes, chopped, divided
    • 1 small onion, finely diced
    • 1 tablespoon butter
    • 2 teaspoons crushed garlic
    • 1 teaspoon dried oregano, or to taste
    • 1/2 teaspoon fennel seed, or to taste
    • freshly ground black pepper to taste
    • 4 large green peppers, tops and seeds removed
    • 175g crumbled feta cheese
    • 40g grated Parmesan cheese
    • 120g grated mozzarella cheese

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Lightly grease a large baking dish.
    2. Cook beef mince and sausage in a pan over medium-low heat until browned, stirring often to break up any clumps, 5 to 10 minutes. Mix in 3/4 of the tomatoes, onion, butter, garlic, oregano, fennel seed and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
    3. Preheat the oven to 180 C / Gas 4.
    4. Fill peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed peppers side-by-side in the prepared dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
    5. Bake in the preheated oven until browned and bubbly, about 30 minutes.

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