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Italian Stuffed Bell Peppers

Makes 1 serving

Macros: 465 cal, fat 25g, carbs 26g, protein 34g, fibre 4g


– 1 large bell pepper

– 62g low fat ricotta cheese

– 125g tomato basil pasta sauce (any brand will do)

– 84g lean ground beef

– 14g mozzarella cheese

– fresh basil to garnish

– salt and pepper to taste

– 2g minced garlic

– 3g parmesan cheese

Directions: Preheat oven to 350 degrees. Cook beef with garlic on a sprayed pan over

medium high heat. Add salt and pepper to taste. Cut off the top of the pepper and

discard. Pour half of the pasta sauce into the pepper. Place completely cooked beef

into the pepper. Pour the other half of the sauce over the beef. Top with ricotta and

mozzarella. Place pepper on a baking dish covered with foil.

9. Bake for an hour, garnish with a few fresh basil leaves and a shake of parmesan.

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