KETOSMASH STUFFED PEPPERS

Makes 2 servings
2 medium bell peppers
½ c ricotta cheese
4 whole eggs
½ c shredded mozzarella
½ c torn spinach
¼ grated parmesan
2 minced garlic cloves
S&P TT (Salt and Pepper to taste)

Preheat oven to 350 degrees.
Slice the tops off each bell pepper, and rinse out stem and seeds. Place upright in a baking pan. Combine filling ingredients (reserving 2 T of parmesan cheese for topping) and stuff to the rim of each pepper. Sprinkle remaining parmesan cheese on top and bake for 20 minutes

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