Arrabbiata Stuffed Pepper Casserole
This Arrabbiata Stuffed Pepper Casserole is easy and hearty with just the right amount of spice from the Arrabbiata sauce but you can easily swap regular sauce too. Made with mushrooms in place of rice keeps it low carb but every bit as satisfying and delicious! Simply omit the mozzarella to keep it Whole30 and Paleo compatible.
Ingredients
- 4 whole4 whole4 whole Marconi Peppers, or bell peppers, cut in half and seeded
- 1 whole1 whole1 whole Avocado Oil Spray
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 lb1 lb1 lb Ground Beef
- 18 oz18 oz18 oz Arrabbiata Sauce (Spicy Marinara), or sauce of your choice
- 8 oz8 oz8 oz white, raw Mushrooms, cleaned and diced
- 0.5 cup0.5 cup0.5 cup Onion, diced
- 1 cup1 cup1 cup Fresh Mozzarella, shredded
- 0.25 cup0.25 cup0.25 cup fresh Basil, for garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350˚ and line a baking pan with parchment
- Place peppers on pan and spray with avocado oil and sprinkle with salt and pepper
- Bake till the peppers begin to soften, about 25-30 minutes
- Meanwhile, spray a skillet with avocado oil and heat the pan
- Add onions and mushrooms and cook till onions are translucent
- Add beef and cook till no longer pink
- Add tomato sauce and stir well and remove pan from heat
- Remove peppers from pan to an oven proof casserole dish
- Stuff the peppers with the meat mixture
- Sprinkle with mozzarella, if using
- Return to oven for 20-25 minutes
- Garnish with basil
- Enjoy!
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Meat Nut Free Shellfish Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 550 |
Fat: | 36 g |
Carbohydrates: | 9 g |
Protein: | 42 g |
Cholesterol: | 142 g |
Sodium: | 1174 mg |
Fiber: | 2 g |
Sugars: | 5 g |
Calculated per serving. |
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