Low Carb Stuffed Peppers

Ingredients

• 4 Large Bell Peppers (Seeded & Cored)
• 1 Tablespoon Fresh Dill (Minced)
• 1 19/64 Pound Lean Ground Beef
• 43/64 Cup Mozzarella Cheese (Shredded )
• 1 Large Egg (Beaten)
• 1 Large Tomato (Diced)
• 1/2 Cup Tomato Sauce
• 1 1/2 Tablespoons Extra Virgin Olive Oil
• 1 1/2 Teaspoon Italian Seasoning
• 19/64 Teaspoon Garlic Powder
• 1/4 Teaspoon Salt & Freshly Ground Black Pepper
• 19/32 Cup Mushrooms (Diced)
• 19/32 Cup Celery (Diced)
• 19/32 Cup White Onions (Diced)
• 2 Cloves Garlic (Minced)

Directions

1. Preheat oven to 375 degrees. In a medium cast-iron skillet, heat oil and saute mushrooms, celery, onions, and garlic for 6-8 minutes or until tender. Remove from heat and set aside.
2. In a medium mixing bowl, combine the beef mixture, 1/2 of the mozzarella cheese, egg and seasoning and mix until well combined. In another bowl, combine tomato sauce, sauteed vegetables, and diced tomatoes.
3. Carefully stuff each pepper and arrange in a casserole dish. Top with sauce mixture.
4. Cover the casserole dish and bake for 40 minutes. Uncover and sprinkle the surface of the peppers with the remaining mozzarella cheese, and bake for another 10 minutes, or until the cheese has melted.
5. Allow the peppers to rest for 5 minutes before serving. Garnish with the minced dill.