6 red or green bell peppers 1 pound extra lean ground beef 1 package (1 lb size) turkey Italian sausage links (hot or mild) 1 cup diced onion 1 cup diced red bell pepper (tops of peppers) olive oil for browning meat and veggies salt, to season meat fresh ground black pepper, to season meat 2 cups grated low fat mozzarella cheese 1/2 cup grated Parmesan cheese 1 cup spicy tomato sauce with basil (or slightly more)
Preheat oven to 375 degrees F.
Cut tops off red peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed.
In very large frying pan, cook hamburger until lightly browned, then put in colander, rinse with very hot water to remove fat, and let drain while you prep other ingredients. In same frying pan, add a tiny amount of olive oil, squeeze turkey sausage out of links, and cook until lightly brown, breaking up the sausage into smaller bits. Add to hamburger in colander.
Add a bit more oil to pan and cook red pepper and onion for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add tomato sauce, just enough to barely moisten the mixture (use as much as you need). Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheese.
Choose a glass or metal pan barely big enough to hold all the peppers standing up. Spray the pan with nonstick spray. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon , piling it up on top and pressing in tightly until you use all the filling. Place peppers in pan touching each other. (You could use two small loaf pans if you don't have a baking dish small enough.)
Bake, covered with foil about 30 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned.
494 calories, 29 grams fat, 16 grams carbohydrates, 43 grams proteinper serving. This recipe is low in carbs.
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