Mozzarella Low Carb Stuffed Peppers
These Mediterranean inspired, rainbow colored, Mozzarella Low Carb Stuffed Peppers are a perfect addition to a weekend lunch table. They are a low carb dish that are easy to make with fairly fast prep.
Servings 4
Ingredients
- 4 bell Peppers, 2 red, 1 orange and 1 yellow
- 4 ½ ounces Mozzarella Cheese, drained and torn into small pieces
- 1½ cups Mushrooms, finely chopped
- 10-15 Cherry Tomatoes
- 1 large red onion, finely chopped
- 2 garlic cloves, sliced
- Black pepper
- Basil leaves
- 2 tablespoons Olive oil , plus extra to drizzle
Instructions
- Preheat oven to 375°F.
- Cut each pepper in half vertically leaving the stalks on.
- Clean out each pepper half, removing the white membranes and seeds.
- Place a tablespoon of olive oil on a baking sheet and spread around until fully coated.
- Place the peppers onto the oiled baking sheet, cut-side up.
- Fry the red onion, garlic and mushrooms with a tablespoon of olive oil until softened.
- Divide the red onion, garlic, mushroom mixture equally between all the peppers.
- Place 2-3 halved cherry tomatoes into each pepper.
- Place some Mozzarella cheese randomly over each pepper.
- Drizzle all peppers with olive oil and season.
- Bake for around 50 minutes or until golden.
- Top with extra Mozzarella and grind some black pepper over the cheese.
Recipe Notes
Any leftover Cherry Tomatoes, pop onto the tray, drizzle with olive oil and roast with the peppers.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.