Low Carb Stuffed Peppers

• 5 Peppers (green, red or yellow)
• 2 lb. Ground chuck or lamb or pork
• 1 Medium Onion, chopped
• 1 Tbsp. Garlic, minced
• 1 Tsp. Basil
• 1 Tsp. Cilantro
• 2 Tsp. Parsley
• 4 C Shredded Mozzarella cheese
• 1 bag of shredded broccoli & cauliflower
• 1 14.5 oz. can of chopped Italian Tomatoes
• 1 28 oz. jar of Pasta Sauce

1. Finely chop the shredded broccoli & cauliflower to 1/4". A few spins of a food processor is often enough for this.
2. Combine ground meat, onion, garlic, broccoli/cauliflower, cilantro, basil parsley, tomatoes and two cups of cheese in a large bowl and set aside. Do not cook mixture.
3. Cut peppers in half, removing seeds. Thinly cover the bottom of a 9x13 pan with some of the pasta sauce and set aside. Stuff mixture into the peppers and place in pan.
4. Top the stuffed peppers with the remaining pasta sauce.
5. Place in a 350-degree oven for 90 minutes. Remove from oven and top peppers with remaining shredded cheese. Turn off the oven and place the pan back in the oven for approximately 5 minutes or until cheese is melted. Sprinkle with parsley and enjoy!

peppers, ground chuck, onion, garlic, basil, cilantro, parsley, mozzarella cheese, broccoli, italian tomatoes, pasta sauce

Taken from www.epicurious.com/recipes/member/views/low-carb-stuffed-peppers-50118308 (may not work)