Stuffed Mini Peppers

These Stuffed Mini Peppers are the perfect crowd pleasing appetizer! They’re stuffed with two kinds of cheese, bacon, and more, then baked till melty and delicious!

This recipe will make a dozen stuffed peppers, so if you’re feeding a crowd and want more than that, just double the recipe. 

INGREDIENTS

• 1 pound mini sweet peppers, halved and seeded
• 2 tablespoon extra virgin olive oil
• Salt and pepper
• 12 ounce log goat cheese softened 
• 2 tablespoon Mascarpone cheese
• ¼ cup bacon crumbles, Bacon Bits work
• 1 tablespoon Everything But the Bagel seasoning
• 2 teaspoon Lemon zest
• ½ Lemon, juiced 
• 2/3 cup grated parmesan 
• 1 tablespoon Butter

INSTRUCTIONS

Preheat the oven to 425F*.

Cut each in half, remove seeds. 

Place on a pan and spray/drizzle with the olive oil and salt and pepper. 

Baked for 8 minutes. Then let cool. 

In a large bowl, stir to combine the goat cheese, parmesan, mascarpone, garlic, bacon bits, seasoning, lemon zest and juice and black pepper.

Fill the cut peppers – you should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.

Melt butter and stir in parmesan cheese. 

Sprinkle parmesan mixture over the top of each pepper. 

Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. 

Enjoy!

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KETO Cauliflower Stuffed Peppers

There’s something about the smell of stuffed peppers that gets me every time. It’s the best of simple ingredients–fresh beef, onions, tomatoes, cheese and seasonings that come together in their own little portable, edible bowls. 

In this recipe, I slashed the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower “rice.” 

INGREDIENTS

• 1 head cauliflower, riced 
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pint sliced mushrooms 
• 1 lb. ground Italian sausage 
• 1 (14.5-oz.) can diced tomatoes
• 1 (8 oz.) can tomato sauce 
• 1 1/2 tsp. dried Italian seasoning 
• 1 ½ tsp. Garlic powder
• Kosher salt
• Freshly ground black pepper
• 4 bell peppers, tops and cores removed
• 1 cup. shredded Mozzarella cheese
• 2 tbsp. beef broth 

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INSTRUCTIONS 

Preheat the oven to 400°

In a large skillet over medium heat, heat oil. Add ground sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

Place cooked meat aside. 

In the same skillet, cook onion and mushrooms  until soft, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute more. 

Cut the cauliflower into large chunks and place in a food processor. 

Add to the skillet with other veggies and sauté for 5-8 minutes. 

Return sausage to skillet, and stir in diced tomatoes and tomato sauce. Season with Italian seasoning, garlic powder, salt, and pepper. 

Let simmer until liquid has reduced slightly, about 5 minutes.

Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon sausage mixture into each pepper and top with cheese.

Pour the beef broth into the bottom of the dish, then cover the baking dish with foil.

Bake until peppers are tender, about 35 minutes. Uncover and bake until the cheese is bubbly, 10 minutes more.