Ingredients:
- 4 medium green bell pepper
- 20 oz sweet Italian sausage bulk or remove from casings
- 1 scoop Creamy Tomato Basil Keto Chow (or 1 scoop)
- 2 tsp dry oregano
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp onion powder
- avocado oil for pan
Directions:
- Preheat oven to 350 F.
- Split peppers in half from top to bottom and remove the seeds and stems.
- Arrange the peppers in a well-oiled 8X8 metal baking pan.
- In a large bowl, mix the sausage, keto chow, oregano, garlic powder, paprika, and onion powder.
- Divide the sausage mixture between the prepared peppers.
- Cover the pan tightly with tin foil and bake for 25 minutes.
- Remove the foil from the pan and bake for another 10 minutes.
- The peppers are ready when they are tender, and the filling reads at 160F on an instant read thermometer.
Nutrition Facts
Creamy Tomato Basil Sausage Stuffed Peppers
Serving Size
1 serving
Amount per Serving
Calories
259.8
% Daily Value*
Fat
18
g
28
%
Saturated Fat
6.2
g
39
%
Polyunsaturated Fat
0.16
g
Monounsaturated Fat
0.42
g
Cholesterol
60.9
mg
20
%
Sodium
687.1
mg
30
%
Potassium
331.7
mg
9
%
Carbohydrates
5.8
g
2
%
Fiber
2.3
g
10
%
Sugar
2.8
g
3
%
Sugar Alcohol
0.03
g
Net Carbs
3.49
g
Protein
18
g
36
%
Vitamin A
635.64
IU
13
%
Vitamin C
63.52
mg
77
%
Calcium
76.49
mg
8
%
Iron
1.13
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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