Arrabbiata Stuffed Pepper Casserole (Edit recipe)

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.

20 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This 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.

by Penny's Primal

View original recipe

Serves: 4

Ingredients

4 whole Marconi Peppers, or bell peppers, cut in half and seeded
1 whole Avocado Oil Spray
1 tsp Salt
1 tsp Black Pepper
1 lb Ground Beef
18 oz Arrabbiata Sauce (Spicy Marinara), or sauce of your choice
8 oz white, raw Mushrooms, cleaned and diced
0.5 cup Onion, diced
1 cup Fresh Mozzarella, shredded
0.25 cup fresh Basil, for garnish

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Process

Cook Mode

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!