Low-Carb Stuffed Peppers with Italian Sausage, Ground Beef, and Mozzarella

Ingredients

• 6 red or green bell peppers, or a mixture of colors
• 1 pound ground beef
• 19.5 oz pkg. turkey or pork Italian sausage
• 1 small onion, diced
• 2 T olive oil for browning meat and veggies
• Salt and fresh ground black pepper to taste to season meat
• 1 cup spicy tomato sauce with basil
• 2 cups grated mozzarella cheese
• 1/2 cup grated Parmesan

Directions

1. Heat the oven to 375F/190C. Warm a little olive oil in a very large frying pan, then cook the ground beef until it has browned lightly, breaking it into small pieces as it cooks. Transfer the cooked beef to a bowl.
2. Using the same pan, add a tiny splash more olive oil. Squeeze the sausage from the casings into the pan and cook until it is lightly browned, then add it to the bowl with the beef.
3. Slice the tops from the peppers, cutting low enough that you have extra pepper to use in the filling. Trim the bottoms so the peppers can stand upright, then remove the seeds and membranes and rinse them if needed. Pick a baking pan that holds the peppers upright and coat it with olive oil or nonstick spray.
4. As the meats cook, chop the pepper tops, pepper bottoms, and onions. Add a bit more oil to the pan and cook the chopped peppers and onions for about 3-4 minutes, just until they begin to soften.
5. Turn off the heat and return the meat to the pan with the peppers and onions. Stir in about 1 cup Marinara sauce, or purchased tomato sauce with basil, using only enough to lightly moisten the filling. Season with salt and pepper to taste.
6. Allow the mixture to cool a little, then stir in the cheeses, setting aside about 1/4 cup Mozzarella for finishing the peppers.
7. Arrange the peppers upright in the prepared pan. Fill each one with the meat, vegetable, and cheese mixture, spooning it in and packing it firmly so all the filling is used. Add a small pinch of Mozzarella to the top of each pepper.
8. Loosely cover the dish with foil, shaping it so it stays above the tops of the peppers. Bake covered for about 30 minutes.
9. Remove the foil and continue baking for about 20 minutes, until the cheese is fully melted and the tops are lightly browned. Serve hot.