Keto Sausage and Spinach Stuffed Bell Peppers

Ingredients

• 4 large Bell peppers
• about 450 g Italian sausage
• about 142 g Spinach
• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Italian seasoning

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Take the 4 large bell peppers and carefully cut each one in half lengthwise, from the stem to the base. Use a spoon or your fingers to remove all seeds and the white membrane from the inside of each bell pepper half.
2. 2Place a large skillet over medium heat. Add the 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, add the about 450 g of Italian sausage. Break the sausage apart with a spoon and cook for 8-10 minutes, stirring occasionally, until it is fully browned and no pink remains. Carefully drain any excess grease from the skillet.
3. 3Add the 2 cloves of garlic, finely minced, to the skillet with the browned sausage. Cook for 1 minute until fragrant. Then, add the about 142 g of spinach to the skillet. Stir constantly for 2-3 minutes until the spinach has completely wilted.
4. 4Remove the skillet from the heat. Stir in the 1 cup of ricotta cheese, 1 cup of mozzarella cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Mix well until all ingredients are evenly combined.
5. 5Arrange the 8 prepared bell pepper halves in a baking dish. Evenly spoon the sausage and cheese mixture into each bell pepper half, filling them generously. Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the bell peppers are tender when pierced with a fork and the cheese topping is melted and bubbly.

Related Guides