This is an easy, one-dish meal. If you prefer your peppers on the soft side, cook them in the microwave a few minutes before stuffing and reduce the baking time by 20 minutes. Feel free to season the beef mixture with a teaspoon of oregano, marjoram or thyme.
1 pound ground beef
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup controlled carb tomato sauce (such as Raos)
3/4 tsp. salt
1/4 tsp. pepper
Heat oven to 350 degress. In large bowl, mix ground beef, ricotta cheese, 1/2 cup mozzarella, salt, pepper and half the tomato sauce until well combined.
Slice top off peppers and remove seeds and ribs. With a small knife, cut a few small slits in the bottom of each pepper (to drain liquid released by the beef as it cooks).
Select a baking dish that will hold the peppers snugly; pour remaining sauce in bottom of the dish. Arrange peppers open side up and stuff with meat mixture. Top with remaining mozzarella.
Spray a large piece of aluminum foil with nonstick cooking spray. Place sprayed side down over peppers. Bake covered for 30 minutes. Uncover and bake 50 minutes more or until meat is cooked through and cheese has browned.
Makes four servings. Prep time: 10 minutes. Bake/Cook time: 1 hour and 20 minutes. Nutritional values per serving: 12.5g carbohydrate (net carbs 9.5g), 3g fiber, 35g protein, 33.5g fat and 502 calories.