Ready in 30 minutes.

Low Carb Stuffed Peppers with Natural Heaven Hearts of Palm Asian Rice

Ingredients

1 pouch of Natural Heaven Hearts of Palm Asian Rice
4 large bell peppers (any color)
1 lb (450 g) ground beef or ground turkey
2 cloves garlic, minced
1 small onion, diced
1 cup shredded cheddar cheese, divided (¾ cup for filling + ¼ cup for topping)
½ cup shredded mozzarella cheese (for topping)
1 tsp Italian seasoning
1 can (8 oz / 227 g) tomato sauce
1 can (14.5 oz / 411 g) diced tomatoes, with juice reserved
Salt and black pepper, to taste
Cooking spray or olive oil, for greasing the baking dish

Directions	20 minutes prep and cook time.
	Serves: 2

Stuffed peppers have always been everyone’s favorite – they are delicious and require minimal cooking time and effort. This low-carb recipe with Natural Heaven Hearts of Palm Asian Rice is an excellent choice for a quick dinner fix, keeping in mind the calorie count.

It’s time to get in the chef mode – wear the chef hat and your favorite gloves; it’s all you need for an amazing cooking experience!

Instructions:

Start off by preheating the oven to 365 degrees.
Once done, brown the ground beef or turkey in the minced garlic and diced onion and drain the grease.
In a large bowl, combine the cooked meat, 3/4 cup of shredded cheddar cheese, diced pepper, Italian seasoning, tomato sauce, and diced tomatoes. Mix well. Add in salt and pepper to taste.
Slice the tops of the pepper and scoop out the insides.
Pour the reserved diced tomato juice into the bottom of an 8×8 or 9×9 baking dish.
Sprinkle the top of each pepper with mozzarella cheese and the remaining cheddar cheese.
Bake for 20 minutes or until the peppers have softened. It's ready! To make the dish even tastier and more delicious, serve with the Natural Heaven Hearts of Palm Asian Rice as a side dish.

Chef's Tip!

These Stuffed Peppers are a recipe everyone has enjoyed in their grandma's kitchen for years and years – undoubtedly, it's the comfort dish! To ensure a great low-carb recipe with crisp peppers, place them in boiling water and frequently stir for two to three minutes.

Left with any extra filling? Add it to tomato soup or make a new dish out of it – stuff it in zucchini.