Directions

• Prepare the Filling for the Keto Stuffed Peppers by Dicing 1 Cup White Onion, and 1 Green Bell Pepper.
• Add 1 & 1/2 TBSP of Olive Oil to a frying pan and then Brown 1 Pound of Grass-Fed Ground Beef, and set aside.
• Brown 4 Italian Sausage Links (Hot Italian Sausage is my personal recommendation), and set aside.
• Prepare 6 Bell Peppers to be stuffed by cutting off the tops, de-seeding them, and then cutting their bottoms to be flat (so they sit in the pan best). This also creates little holes in the bottom of the Bell Peppers for the extra juices to run out of so that your Keto Stuffed Bell Peppers do not get to runny or soggy.
• Grate 1 Cup Mozzarella Cheese (More if you prefer), and 1/2 Cup Parmesan Cheese.
• In a Frying Pan, add 1 TBSP Olive Oil and the Diced Onion and Bell Pepper. Saute for a few minutes before adding the browned Ground Beef and browned Italian Sausage.
• Season with Black Pepper and Himalayan Salt to taste.
• Pour in 1 Cup of Rao’s Marinara Sauce and sprinkle with 2/3 of the Mozzarella Cheese and the Parmesan Cheese. Stir together until the cheese is fully melted.
• Place the 6 Bell Peppers into a baking dish, and spoon the filling equally into each of them. Top with the remaining Shredded Mozzarella Cheese.
• Cover the Baking Dish with Aluminum Foil and Bake in the oven at 375*F for about 30 minutes.
• Remove the Aluminum Foil and Bake for an additional 20 minutes at the same temperature.
• Serve as-is or sprinkle with additional cheese on top if desired to make them extra cheesy.