Pizza-Stuffed Poblano Peppers

This delicious and satisfying low carb pizza alternative really hits the spot. It features mildly spicy Poblano peppers filled with sautéed mushrooms, chunks of pepperoni, and melted Mozzarella cheese for a classic pizza taste without all the carbs.

Tip: For an easy lunch-to-go option, double this recipe for plenty of leftovers over the next few days.

Prep time: 15 minutes
Cook time: 30-35 minutes
Serves: 6

Ingredients:

½ c. sugar-free tomato sauce, divided
3 T. unsalted butter
1½ c. portobello mushrooms, chopped
½ t. garlic powder
1 t. dried oregano, divided
Sea salt and black pepper, to taste
4 oz. pepperoni, outer casing removed and chopped
1½ c. Mozzarella cheese, divided
3 medium Poblano peppers, cut in half lengthwise, seeds removed
¼ c. Parmesan cheese, freshly grated

Place top oven rack in the centre position and pre-heat oven to 350°F. Pour half the tomato sauce into a medium baking dish and spread into a thin layer. Set aside.

Melt the butter in a large skillet over medium heat. Add the mushrooms and sprinkle with garlic powder and oregano. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the mushrooms develop some colour and release their liquids, approximately 5 minutes.

Remove from heat and stir in the remaining tomato sauce, pepperoni, and one cup Mozzarella cheese. Carefully spoon the pepperoni-mushroom mixture into the Poblano pepper halves and arrange them in the baking dish once filled.

Divide the remaining Mozzarella cheese and Parmesan cheese on top of the stuffed peppers and sprinkle the remaining oregano on top.

Place the baking dish in the pre-heated oven and bake for 25-30 minutes, or until the peppers are fork tender and the cheese topping is nicely browned. Remove from oven and cool for several minutes before serving. Enjoy!

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