submitted by Sara on June 22, 2019
contains animal productscontains dairy productscontains eggscontains meatcontains pork


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2  (ea. 4.20 oz) Bell pepper, sweet, green
2  (ea. 4.20 oz) Bell pepper, sweet, yellow
2 lb Beef, ground or minced, 20% fat
contains animal productscontains meat
¼ cup Parmigiano Reggiano, Parmesan cheese, grated
contains animal productscontains dairy products
1  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
2  (ea. 0.11 oz) Garlic, raw
⅔ cup Pork Rinds, Scratchings, Greaves, Cracklings
contains animal productscontains meatcontains pork
2 tsp Italian Seasoning Spice Mix
½ tsp Pepper, black, ground
½ cup Tomatoes, raw, chopped
½ cup Mozzarella, cheese, whole milk, shredded
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57.25 ozaltogether (view nutrition facts)


  1. Serving size:
    14.30 oz (calculated)
    Notes: 2 stuffed bell pepper rings
  2. Temperature: 350 °F (preheated, circulating air)

    The bell pepper rings

  1. Wash and dry the bell peppers.
  2. Slice a bit off from the top and bottom, then cut out the seeds.
  3. Cut the rings in half crosswise.
  4. The filling

  5. Remove the stem from the tops of the pepper by simply pressing them from the top through.
  6. Chop the tops and bottoms from the bell pepper.
  7. Mix together with the ground beef, grated parmesan, egg, minced garlic and crushed pork rinds.
  8. Season to taste. We use Italian seasoning and pepper only, as the parmesan and pork rinds are salty already.
  9. Bringing it all together

  10. Line a baking tray with parchment paper or lightly grease an oven-safe dish.
  11. Spread the bell pepper rings and generously fill them with the meat mixture.
  12. Top with some tomatoes - I like to use sliced cherry tomatoes - and sprinkle with grated mozzarella.
  13. Bake until the meat is done and the cheese has melted and browned, about 25 minutes.
  14. Meal Prep Tip

  15. 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 in the fridge. Reheat in the microwave, in the oven or on the stovetop.

Nutrition Facts

  • Calorie count
    713 kcal
  • % of calories by macros
    Fat68.0 %485 kcal53 g
    Net Carbs3.8 %27 kcal6.7 g
    Dietary Fiber0.6 %4 kcal2.1 g
    Protein27.6 %197 kcal49 g
  • Approx. WW SmartPoints™
  • Cholesterol 223.7 mg
  • Sodium 334.6 mg
  • Fat 53 g
    • Saturated Fat 21.1 g
    • Trans Fat 2.7 g
  • Carbohydrates 8.8 g
    • Dietary Fiber 2.1 g
    • Total Sugars 2.2 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 48.6 g
  • Calcium 220.2 mg
  • Iron 5.6 mg
  • Magnesium 63.3 mg
  • Potassium 945 mg
  • Zinc 10.5 mg
  • Vitamin A (Retinol Equivalents) 107 mcg
  • Vitamin B12 5.4 mcg
  • Vitamin C 160.7 mg
  • Folate 48.9 mcg
    • Folic Acid 0.4 mcg