Instead of bothering with a low carb dough, try this recipe using bell peppers on the outside as well as in! Much easier and you’re getting in another serving of vegetables! A salad would make a great compliment.
2 green bell peppers
Olive oil for pan
¼ red bell pepper
¼ yellow bell pepper
1 lb Italian chicken sausage or portobello mushrooms
8 oz can tomato sauce
Oregano, to taste
Crushed red pepper, to taste
Rosemary, to taste
Ricotta or nut ricotta
Mozzarella (omit for vegan)
Parmesan or nutritional yeast
Halve each green pepper lengthwise and clean out seeds and membranes. Steam until al dente.
In skillet, heat enough olive oil and saute red and yellow peppers, onions and sausage. Add tomato sauce, oregano, crushed red pepper, rosemary and a splash of balsamic. Add salt and pepper to taste.
Place a spoonful of ricotta into the bottom of each pepper half and spread around. Fill the rest of the pepper half with the sausage mixture. Top with mozzarella (if using) and parmesan. Bake at 350 for 20 minutes. If you let it cool long enough, you can even eat with your hands like a traditional calzone.
You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!