Arrabbiata Stuffed Pepper Casserole
This Arrabbiata Stuffed Pepper Casserole is easy and hearty with just the right amount of spice from the Arrabbiata sauce but you can easily swap regular sauce too. Made with mushrooms in place of rice keeps it low carb but every bit as satisfying and delicious!
Ingredients
- 4 Thunderbolt (Marconi) or bell peppers cut in half and seeded- see note
- Avocado spray
- 1 tsp Salt
- 1 teaspoon Pepper
- 1 lb Ground Beef
- 18 oz Arrabbiata Tomato Sauce or sauce of choice
- 8 oz Mushrooms cleaned and diced
- ½ cup Onion diced
- 1 cup Mozzerella shredded, omit for paleo or whole30
- ¼ cup Basil, fresh for garnish, if desired
Instructions
- Preheat oven to 350˚ and line a baking pan with parchment
- Place peppers on pan and spray with avocado oil and sprinkle with salt and pepper
- Bake till the peppers begin to soften, about 25-30 minutes
- Meanwhile, spray skillet with avocado oil and heat pan
- Add onions and mushrooms and cook till onions are translucent
- Add beef and cook till no longer pink
- Add tomato sauce and stir well and remove from heat
- Remove peppers from the pan to an oven proof casserole dish
- Stuff the peppers with the meat mixture
- Sprinkle with mozzarella, if using
- Return to oven for 20-25 minutes
- Garnish with basil
- Enjoy!
Notes
Thunderbolt (Marconi) peppers are an elongated bell pepper having the same flavor and texture as a green bell pepper.
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