Ground Pork Stuffed Peppers
Gather around and savor the symphony of flavors as you cut through the succulent ground pork, veggies, and cheesy goodness. These Stuffed Peppers are not just a meal; they're a celebration of wholesome ingredients coming together in perfect harmony.
6
Serving size
45
Pork
30g Protein
Keto-Friendly
Ingredients
Fresh:
1 pound ground pork
3 large red, orange or yellow bell peppers
1/2 cup celery, finely chopped
1 cup mushrooms, chopped
1 red onion, diced
2 cups spinach
1 package cauliflower rice (or 1 head of cauliflower, riced)
1/2 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1/4 cup tomato sauce or marinara sauce (Rao's recommended)
1/4 cup bone broth (chicken or beef)
Staple:
3 tablespoons avocado oil
1 tablespoon tamari or soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoon salt (to taste; using Natural Redmond Real Salt)
1 teaspoon freshly ground black pepper (to taste)
Grass-fed organic meat and organic non-gmo veggies are linked where available
6
Serving size
Directions
Print Recipe- Preheat the Oven: Preheat your oven to 400°F.
- Prepare Bell Peppers: Cut the bell peppers in half lengthwise, remove the seeds and stems, and arrange them cut-side up in a 9-by-13-inch baking dish lined with optional unbleached parchment paper for easier cleanup.
- Coat the peppers with avocado oil, salt, and pepper. Bake for 10 minutes to soften slightly.
- Prepare Filling: While the peppers are baking, chop celery, mushrooms, and red onion if not already done. In a skillet over medium-high heat, heat 1 tablespoon of avocado oil.
- Add celery and red onions to the skillet; stir and sauté for about 3 minutes. Incorporate ground pork and cook for 5 to 6 minutes, breaking up the pork as it browns.
- Add garlic powder, onion powder, and oregano; stir until thoroughly combined. Then, add spinach and mushrooms; stir and sauté for about 3 minutes.
- Introduce tomato sauce, bone broth, tamari, pepper, and salt to taste. Stir until thoroughly combined. Bring the mixture to a boil, then remove the skillet from the heat. Stir in the cauliflower rice and Parmesan cheese.
- Fill Peppers and Bake: Fill each pepper half with the pork mixture. Bake for an additional 20 minutes or until the peppers are tender.
- Add Cheese and Bake Again: Remove from the oven and sprinkle mozzarella cheese on top of each stuffed pepper. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Enjoy these delicious and nutritious Healthy Ground Italian Pork Stuffed Peppers straight from the oven!
Total Macros:
Calories: 653.5
Protein: 36.5g (✔️Over 30g)
Carbs: 18g
Fat: 47.5g
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