Stuffed Peppers....Atkins Diet





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 teaspoon salt

1/4 teaspoon pepper

metric







1. Heat oven to 350º F. In large bowl, mix ground beef, ricotta cheese, 1/2
cup mozzarella, salt, pepper and half the tomato sauce until well combined.

2. 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).

3. 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.

4. Spray a large piece of aluminum foil with nonstick cooking spray. Place
sprayed side down over peppers. Bake, covered, 30 minutes. Uncover, and bake
50 minutes more, or until meat is cooked through and cheese has browned.