My keto buddy posted her stuffed pepper recipe and I had to make it, because it looked fantastic! I was not let down—these are delicious! I added tomatoes, onion and garlic to the mix to beef up the vegetables. I will be making this again!
1 large onion, chopped
4 cloves garlic, minced
Pint grape tomatoes roasted at 400 until soft, about 20 minutes
1 pound sausage, casings removed
4-6 bell or mild poblano peppers, cut lengthwise and seeds removed
½-1 teaspoon Red chili flakes
1 teaspoon oregano
Salt and pepper
6 ounces cream cheese
4 ounces mozzarella, shredded
Coat bell peppers with some oil and roast at 400 for 20 minutes. (Poblano peppers don’t need to be pre-roasted.)
Brown sausage on medium high in a pan and remove. Add onion and garlic on medium and cook until onion is softened. Add red chili flakes, salt, black pepper, and oregano. Turn to low and add cream cheese and tomatoes. When everything is melted and mixed together, fill each pepper with stuffing. Put in oven for 15 min at 425 degrees. Add mozzarella cheese and put back in oven and broil for 4 minutes or until melted.