I’m craving stuffed Bell Peppers but also trying to reduce the use of grains in my diet.  Here’s a tasty and low carb/grain free version of an old favorite that I created tonight.

1 lb. ground buffalo

1/4 bell pepper finely chopped

1/2 small onion finely chopped

3/4 cup shiitake mushrooms finely chopped

1 large clove of garlic

1/2 c of strained tomato sauce plus 1/2 cup

salt to taste

2 tbsp. of extra virgin olive oil

Chop onion, bell pepper,mushrooms and garlic and place in skillet along with 1 TBSP of olive oil and saute .Add buffalo to mixture in skillet, salt to taste and brown.  After meat has browned add 1/2 cup of  tomato sauce and simmer for 10 minutes.

Cut the tops off of  3 Bell peppers and cut in half. Discard seeds and membrane.  Place in baking dish with a couple of TBSP (the other 1/2 cup) of tomato sauce under each pepper along with 1/4 cup of water.  Salt each bell pepper and place a little extra virgin olive oil into each pepper to prevent it from drying out. Spoon meat mixture into each pepper  and bake for 20 minutes at 4oo degrees.  Remove from oven and place a handful of mozzarella cheese on each pepper and put back into the oven for 5 minutes. Viola! A low carb and healthy dinner that’s delicious.