Bariatric Lasagna Stuffed Bell Peppers
Bariatric Lasagna Stuffed Bell Peppers is a quick, wholesome meal that’s ideal for your winter weeknight dinner rotation. Paleo, flavorful, and prepared quickly. You’ll adore the way the aromatic rosemary and tangy cranberries combine in this dish, which is grounded with a white wine sauce because, well, why not? Low carb and Whole30 friendly.
Bariatric Lasagna Stuffed Bell Peppers Ingredients
- 1/3 cup fresh cranberries
- 2 tablespoons of coconut aminos or soy sauce
- 2 tablespoons of maple syrup
- 3 cloves of garlic
- 1 teaspoon of fresh rosemary
- 1/4 cup of dry white wine.
- three pounds of skin-on
- bone-in chicken thighs about 6 chicken thighs
- 1 tablespoon avocado oil or olive oil, salt to taste
- 1/2 cup fresh cranberries
- 4 fresh rosemary sprigs
- additional sprigs for garnish, if preferred.
Instructions
- Bring olive oil and a pinch of salt to a boil in water.
- Slice ringer peppers down the middle to shape chime pepper boats.
- Remove the white pits and empty the seeds. Remove after four to five minutes in boiling water.
- Bake at 375 degrees F.
- In a skillet, brown the ground beef, add the onions, and season to taste. When done deplete off abundance oil and spot back in the skillet adding pureed tomatoes.
- Using a spoon, combine one egg and the ricotta cheese. Add one teaspoon of dried parsley to the mixture.
- Fill the peppers with the beef and sauce mixture, then top with cheese. Spoon a layer of ricotta and wrap up filling the pepper with the meat sauce blend. Put them in the oven for 30 minutes, then top them with cheese.
- After it’s done, sprinkle with parsley and enjoy!
Nutrition information
Serving Size: 2 halves | Calories: 412 | Fat: 27g | Total Carbs: 10g | Net Carbs: 8g | Fiber: 2g | Sugar: 5g | Protein: 30g
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