Pulled Pork Stuffed Peppers without Rice
Servings: 8 people
A favorite recipe for using up extra leftover seasoned shredded pork. And, it bakes up quickly for a fast keto friendly meal any time.
Lightly brush bell peppers with olive oil. Place in a slightly greased baking sheet. Roast bell peppers in preheated oven at 375°F for 5 minutes. Cool for a few minutes for easy handling.
In a lightly greased skillet over low heat, wilt spinach for a few minutes.
Reserve 2 tablespoon spinach. Transfer the remaining spinach to pulled pork. Mix well.
Fill each bell pepper halves with mixed pulled pork. Top with the reserved spinach. Sprinkle parmesan cheese and mozzarella.
Bake in preheated oven at 375°F for 5 to 10 minutes or until cheese has melted and slightly golden.
Calories: 65 | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 80mg | Potassium: 190mg | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 45.3mg | Calcium: 62mg | Iron: 0.5mg
[calories] => 65
[carbohydrates] => 2
[protein] => 6
[fat] => 3
[saturated_fat] => 1
[cholesterol] => 16
[sodium] => 80
[potassium] => 190
[sugar] => 1
[vitamin_a] => 1335
[vitamin_c] => 45.3
[calcium] => 62
[iron] => 0.5
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