Miss Cindy's Stuffed Peppers (low carb)

Miss Cindy's Stuffed Green Peppers

These wonderful stuffed peppers are stuffed with ground beef, onion, mushrooms, zucchini, and topped with cheese!! SO tasty! And low carb,and gluten free!

Miss Cindy's Stuffed Peppers

Ingredients:

6 green, orange, red or yellow bell peppers

2 lbs. ground beef

1/2 red onion, chopped

2 8 oz. cans crushed tomatoes (reserving 1/2 can)

1 teaspoon dried oregano

1 tablespoon fresh basil, chopped finely

1/2 cup dry red wine

1 zucchini, chopped

8 oz chopped mushrooms

2 gloves garlic

2 tablespoons olive oil

salt and pepper to taste

2 cups Velveeta Shreds (reserving 1 cup for topping)

Instructions:

Preheat oven to 350 degrees. Cut the tops off the peppers and remove all the seeds and white stuff. Blanch peppers in a pan of boiling water for about 3 minutes. Remove and set aside.

In a large skillet, brown ground beef, drain. Add onion and cook until onion is tender. Add 1 1/2 cans of crushed tomatoes (reserving remaining 1/2 can for later), oregano, basil, red wine and a little salt and pepper to taste. Let simmer on medium low heat for about 15 minutes. While sauce is simmering, in a separate skillet, heat olive oil to medium heat, then add garlic, zucchini and mushrooms. Saute vegetables until tender. Add vegetables and 1 cup Velveeta Shreds to the meat mixture. Mix well. Simmer for 5 more minutes, or until cheese melts. In a medium baking dish, pour remaining 1/2 can tomatoes into the bottom, spreading out evenly.

Stuff peppers with meat mixture. Place in baking dish and bake for about 20 minutes. Top with remaining Velveeta and bake for about 10 minutes more. Serve immediately.