My Life in Moderation

Fitness. Food. Lifestyle hacks.

​​​Copyright © 2017 My Life in Moderation- All rights reserved.

Organic Ingredients


5-6 bell peppers, tops and insides removed (make sure they'll stand up on their own so stuffing/baking is easy)

1 tbsp ghee (or butter/ coconut oil)

15 crimini/white mushrooms, rough chopped

1/2 small red onion, minced

2 bell peppers, any colour, chopped

2 tbsp dried basil

2 tbsp dried oregano

4 lg garlic cloves, minced

1 tsp red pepper flakes

S&P, to taste

1 1/2 cups low carb/sugar free marinara or pizza sauce (I used a lower carb garlic & basil pasta sauce)

4 slices deli smoked ham, chopped

25 sm pepperoni slices, chopped (leave a few extra for garnish)

1/3 cup crumbled bacon

3 cups spinach

1/4 cup green onion, sliced

1/4 cup shredded parm

1 cup shredded mozzarella

Pinch of dried parsley


Directions


In a large pan, saute the mushrooms and onions in ghee/oil/butter for 5 minutes. Add in the bell pepper, spices, and garlic, and saute for another 5 minutes. Mix in the sauce of your choice, and the meats, and simmer for 5 minutes. Stir in spinach, cover until it wilts right down, add the Parmesan and green onions, and simmer for another 5 minutes.

Spoon mixture evenly into all 6 hollowed-out bell peppers, and arrange upright in a glass baking dish. Distribute the shredded mozzarella over the tops of each stuffed pepper, sprinkle with the dried parsley, and place a slice or two of pepperoni on top. Bake at 400°F for 20 minutes. Broil on high for 2-3 to bubble and brown the cheese. Let stand for 10 minutes before serving.


If you go to my Instagram, there's a step-by-step photo reel.

MACROS: 252cals, 17g fat, 6g net carbs, 6g sugar 13g protein

Stuffed Pizza Peppers