Stuffed Peppers

 

 

INGREDIENTS

4 Poblano Peppers or 10 Small Peppers Pitted and Split Down the Middle

6 Bacon Slices Cooked and Crumbled

8oz Full-Fat Plain Cream Cheese

½ Cup Shredded Cheddar Cheese

½ Cup Shredded Mozzarella Cheese

½ Cup Grated Parmesan Cheese

½ Cup Green Onions Diced

ASSEMBLY

1. In a medium sized mixing bowl combine bacon, cream cheese, cheddar, mozzarella, parmesan and onions.
2. Mix well and stuff each pepper with the cheese filling.
3. Place peppers in a medium sized baking dish.
4. Bake at 400° Fahrenheit for 40 minutes or until the cheese turns golden brown and begins to bubble.

MAKES 8 Stuffed Poblanos or 20 Small Peppers

All Cheese Types:  The high fat and low sugar content makes these ingredients an EXCELLENT Ketogenic choice.

Peppers:  Contain a large number of carotenoids which are plant-based antioxidants that reduce the damage that oxidation causes on your cells.  Foods high in carotenoids have been shown to help reduce the risk of cancer and free radical activity.

Bacon:  A source of choline, which is important for liver function, brain development, nerve function and muscle movement.