Arrabbiata Stuffed Pepper Casserole (Edit recipe)

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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.

PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

10

Serves: 4

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Ingredients

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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
  1. Preheat oven to 350˚ and line a baking pan with parchment
  2. Place peppers on pan and spray with avocado oil and sprinkle with salt and pepper
  3. Bake till the peppers begin to soften, about 25-30 minutes
  4. Meanwhile, spray a skillet with avocado oil and heat the pan
  5. Add onions and mushrooms and cook till onions are translucent
  6. Add beef and cook till no longer pink
  7. Add tomato sauce and stir well and remove pan from heat
  8. Remove peppers from pan to an oven proof casserole dish
  9. Stuff the peppers with the meat mixture
  10. Sprinkle with mozzarella, if using
  11. Return to oven for 20-25 minutes
  12. Garnish with basil
  13. Enjoy!

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About This Recipe

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.
Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Meat Nut Free Shellfish Free Sugar Free Whole30

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