Servings: 4 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Ingredients
- 4 Bell peppers, any color
- 1 pound Ground pork
- 1/2 cup Diced onion
- 2 cloves Garlic, minced
- 1/4 cup Diced celery
- 1/4 cup Diced carrot
- 1/4 cup Tomato sauce
- 1/4 cup Grated parmesan cheese
- 1/4 teaspoon Dried basil
- 1/4 teaspoon Dried oregano
- Salt and pepper
- 2 tablespoons Olive oil
Instructions
- Preheat the oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
- Heat the olive oil in a large skillet over medium heat. Add the ground pork, onion, garlic, celery, and carrot. Cook until the pork is no longer pink and the vegetables are tender about 10 minutes.
- Stir in the tomato sauce, grated parmesan cheese, dried basil, oregano, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally.
- Spoon the pork mixture into the bell peppers, filling them to the top.
- Cover the baking dish with foil and bake for 30-35 minutes or until the peppers are tender and the filling is heated.
- Remove the foil and continue baking for 5-10 minutes to brown the tops.
- Serve hot, and enjoy your delicious low-carb pork stuffed bell peppers!
Nutrition Facts
Calories: 312 kcal
Fat: 21g
Saturated Fat: 6g
Carbohydrates: 11g
Fiber: 3g
Sugar: 6g
Protein: 22g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Pork Stuffed Bell Peppers
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.