| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| 7.06 oz | Sausage, Italian pork, raw | |
| 8⅝ tsp | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 11.96 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6 oz (calculated)Notes: 1/2 bell pepper, stuffed
- Temperature: 347 °F (preheated, circulating air)
- Wash and cut open the bell pepper. Press out the stalk and remove the seeds.
- Stuff each half with sausage meat.
- Top with some grated mozzarella, pressing it in, so it does not fall off.
- Bake in the oven until the meat is done and the cheese has melted and nicely browned, about 30 minutes.
- Enjoy, optionally sprinkled with some freshly chopped parsley.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count396 kcal
- % of calories by macros
Fat 78.5 % 311 kcal 34 g Net Carbs 3.5 % 14 kcal 3.4 g Dietary Fiber 0.5 % 2 kcal 1.2 g Protein 17.4 % 69 kcal 17 g - Approx. WW SmartPoints™13.4
- Cholesterol 84.9 mg
- Sodium 804.4 mg
- Fat 34 g
- Saturated Fat 12.8 g
- Trans Fat 0 g
- Carbohydrates 4.6 g
- Dietary Fiber 1.2 g
- Total Sugars 2.7 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 17 g
- Calcium 79.7 mg
- Iron 1.5 mg
- Magnesium 23.2 mg
- Potassium 386 mg
- Zinc 2.2 mg
- Vitamin A (Retinol Equivalents) 113.1 mcg
- Vitamin B12 1 mcg
- Vitamin C 78 mg
- Folate 36.2 mcg
- Folic Acid 0 mcg