Italian Pork Stuffed Peppers
This is a flavorful Italian style stuffed pepper. Use green bell peppers for the lowest carbohydrate levels.
Servings 4
Calories 614kcal
Ingredients
- 1 tablespoon avocado oil
- 1 onion chopped
- 4 garlic cloves minced
- 1 tablespoon Italian seasoning
- 14.5 ounce can diced tomatoes drained
- 1 pound ground pork 80% lean
- 1 pound ground pork 90% lean
- 1 cup pork panko
- 4 bell peppers green for lowest carbs
- Parmesan grated, optional
Instructions
- Preheat oven to 400ºF.
- Heat the oil in a large pan over medium-high heat and when the oil is hot, add the onions. Cook, stirring often until they soften but do not brown, 5-10 minutes. Add the garlic and Italian seasoning and cook until fragrant, another minute. Add the tomatoes and stir to combine. Continue cooking until the tomatoes break down and little to no liquid remains. Season with salt and pepper. Add in the ground pork and pork rinds, stirring to combine and remove from heat.
- Cut the bell peppers in half and remove the seeds. Bring a large pot of water to a boil. Add the pepper halved and cook for 8 minutes, or until they soften slightly. Remove them from the water (I like to pour them out into a colander) and place them skin side down on a greased baking tray. You can also microwave the halves on high for 4-5 minutes to soften, if you’d prefer.
- Fill the peppers with the pork mixture, drizzle with olive oil, and sprinkle with Parmesan. Bake for 40 minutes, or until cooked through and golden on top.
Notes
Add 2g carbs/serving if you use red or yellow bell peppers instead of green.
Nutrition
Calories: 614kcal | Carbohydrates: 13g | Protein: 48g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 344mg | Potassium: 779mg | Fiber: 4g | Sugar: 7g | Vitamin A: 561IU | Vitamin C: 109mg | Calcium: 71mg | Iron: 3mg