Low Carb Stuffed Pizza Peppers
How to Make It
Step 1
Preheat the oven to 395 degrees Fahrenheit.
Step 2
Slice the peppers in half length ways and remove the core and seeds. Arrange the peppers on a shallow oven tray, drizzle with a tablespoon of olive oil and roast for 10 minutes until tender.
Step 3
Whilst the peppers are roasting, roughly chop the olives, tomatoes and salami and set aside.
Step 4
Add the grated cheddar to a mixing bowl and combine with the dried oregano.
Step 5
Remove the peppers from the oven, keeping them on the tray, and dividing evenly, spoon the herby cheese mixture into the base of each pepper.
Step 6
Toss the olive and tomato mixture together to combine and divide between each pepper, layering on top of the cheese.
Step 7
Sprinkle the sliced salami over the top of the peppers and scatter over the parmesan. Drizzle with the remaining olive oil.
Step 8
Return to the oven for a further 10-12 minutes until cooked through, the peppers are tender and the cheese has melted. Scatter with fresh basil to serve.
Ingredients
- Hard Salami Deli Slices by Market Pantry – 4 slices
- Sundried Tomatoes In Oil by Pastene – 3 pieces
- Oregano, Dried – 2 teaspoon
- Basil – 2 tablespoon, chopped
- Red Bell Peppers, Raw – 1 large – 3″ diameter x 3 3/4″
- Green Bell Pepper – 1 large – 3″ diameter x 3 3/4″
- Shredded Cheddar – ¾ cup, grated
- Black Olives – ⅓ cup, sliced
- Parmesan Cheese, Dry (grated) – ¼ cup, grated
- Olive Oil – 2 tablespoon