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Mary Beth

Low Carb stuffed peppers

2 tablespoon olive oil
2 onions - chopped
2 garlic cloves - chopped
3 small ripe tomatoes - peeled, seeded,
and chopped
(or 1 1/2 cups canned chopped tomatoes,
Salt - to taste

Sauté the onions, garlic until wilted, add tomatoes and sauté until reduced. Set aside.

4 assorted bell peppers - roasted, peeled
1/2 cup frozen chopped Kale or Collard greens or Spinach - thawed,
squeezed dry
1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound smoked mozzarella or Swiss cheese – (can use vegetarian brand)
1/4 cup grated Parmesan cheese (can be vegetarian)

To roast the peppers, place in brown paper bag and put in oven or if you have a gas stove, fork one, hold over flame and rotate. (Peppers do not have to be roasted. It just brings out the flavor. Peel before using.

Cut peppers in half. Mix together greens, basil, salt, pepper. Lay the pepper in casserole dish with outside down. Fill the scooped out pepper with a piece of the Mozzarella or Swiss. Fill the Half with the Green mixture. Top with the Sauce mix and Sprinkle with parmesan cheese.

Bake at 350 degrees for at least 30 minutes. Let the peppers sit for a few minutes before serving.