Entrées•KETO friendly

Stuffed Bell Pepper

December 28, 2017 by admin Recipe rating:

Bon Appetite From Sophia with Grace!

3.18 from 90 votes
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Stuffed Bell Pepper

Course Entrées
Total Time 1 hour
Servings 8 - 10 portions

Ingredients

  • 1 medium size chopped fine onion
  • 5 bell peppers cut in halves
  • 1 cup of shredded carrots
  • 2 stalks of sliced celery
  • 1 lb of ground turkey
  • 5 Oz of shitake mushrooms
  • ½ bell pepper chopped fine
  • Salt and black pepper to taste
  • Italian herbs to taste
  • 6 cloves of fresh pressed garlic
  • 2-3 tbsp of grated parmesan cheese
  • 3 tbsp of shredded parmesan cheese
  • 1 cup of fresh finely chopped cilantro and parsley chopped
  • 1 tbsp of coconut Aminos Teriyaki sauce

Sauce ingredients:

  • 1 cup of organic Muir Glen canned diced tomatoes fire roasted
  • 1 cup of red wine
  • 1 cup of water
  • 2 tbsp of coconut Aminos Teriyaki sauce
  • 7 cloves of fresh pressed garlic
  • Salt and black pepper to taste

Instructions

  1. Place the skillet on the stove. Add extra virgin olive oil. 

    Put onions, bell pepper, celery and mushrooms into the skillet and sauté them until they have a slightly golden color. Stir occasionally. Stir in ground turkey and mix well with the vegetables, add salt, pepper, Italian herbs, garlic. 

    Stir it from time to time to create a smooth ground turkey consistency with no clumps. When turkey is ready, add cilantro, parsley, coconut Aminos teriyaki sauce, and grated parmesan. 

    Cook for 5 more minutes.

  2. Mix all the ingredients for the sauce in the bowl.
  3. Turn off the heat when it is ready.

    Stuff the bell peppers halves with the mixture we created and put them into a baking pan. Pour the sauce over the bell peppers. Sprinkle each bell pepper with shredded parmesan. Cover the baking pan with aluminum foil and place into the oven. Bake at 400 F for 25min. Remove foil and continue cooking until the cheese has golden color.

    Turn off the heat.

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