I came up with a low carb version of this recipe after seeing Laura Vitale’s version.  I’m not a fan of using rice or any bread in my stuffed peppers even when I’m not eating low carb.   The fresh basil, mozzarella and tomato reminds me of a caprese salad.  You must roast the peppers it adds unbelievable flavor!

Caprese Stuffed Peppers

Serves 4

Ingredients 

4 large red bell peppers, organic if available

1 lb grass fed ground beef

1 cup fresh mozzarella, chopped in small pieces

1 large organic egg

2 cups campari tomatoes, seeds removed and diced

3/4 cup fresh grated Pecorino Romano

3 Tbs. fresh organic basil, chopped fine

3 Tbs. fresh organic parsley, chopped

1/4 cup extra virgin olive oil

4 organic garlic cloves, finely chopped

fresh ground sea salt and fresh ground pepper

Instructions

If you have a gas stove you can roast your peppers over the flame of your burner, or you can broil them on a sheet pan in the oven, making sure you are turning them and blackening them on all sides. Once the peppers are blackened, place them in a paper bag and roll the bag up tight and let them sit until slightly cool or place in a glass bowl and cover tightly so the steam will soften the skins. Once the peppers have come to room temperature, you can remove the skins (over a bowl to collect any juices and set aside for meat filling) by lightly scraping with a knife making sure not to rip apart the pepper.  With a sharp paring knife cut around the stem and gently pull out stem and the seeds making sure not to pull apart the pepper.

Preheat oven to 375 degrees.

In a medium bowl place 1 cup of the diced tomatoes, garlic, olive oil and salt and pepper to taste. Mix and set aside.

In a large bowl,  mix meat, any extra roasted pepper juice, egg, basil, parsley,  grated pecorino romano cheese, mozzarella, the other cup of diced tomatoes and pinch of ground sea salt(remember the cheese is salty) and about 4 grinds of pepper.  Mix together well.

Either with your hands or a small spoon (I find I can pack the meat mixture better by hand ) fill each pepper stuffing mixture in until its well packed.  When all the peppers are stuffed well, place into a 9 inch pan. Pour the tomato garlic mixture over everything.

Bake approximately 60 to 65 minutes until cheese is melted and everything golden and bubbly.