Fresh bell peppers, oven-roasted and stuffed full of a delicious Pepperoni Pizza-inspired filling and topped with ooey-gooey melted cheese.

When the Moon Hits Your Eye, Like a Big Pizza Pie…

Do you know what I miss the most whilst doing low-carb? Pizza. I could write a love song for pizza. Frozen or fresh, cheap or expensive, thin crust or thick, it doesn’t matter to me. All pizza is different and delicious in its own right. I could eat it morning, noon, and night. I never tire of it. Truly.

That being said, I will allow myself a low carb “Cheat Day,” here and there, and when I do, I can promise you that my mistress will be that by the name of: Pizza.

Although nothing can replace pizza, these Pepperoni Pizza Stuffed Bell Peppers are a scrumptious substitute.

That’s Amore.

I come to you with these low-carb recipes, not as an expert, but as a real human being who loves food (especially carbs); and also one who, through trial and error, has found several low-carb recipes that are so good that, once you try them, you will barely miss the carb-heavy dishes full of pasta and bread that we are often used to.

When the Stars Start to Shine…

When I started a low-carb diet for the first time several years ago, I did a lot of research. If I am being completely transparent, I found that I had a lot to learn. I think we all know that sweets, white bread, and pasta have a lot of carbs. However, I also discovered that so many of my favorite things are full of sugar (and therefore, carb-heavy), that I never would have suspected. Prego brand tomato sauce, Catalina/French salad dressing, even ketchup– they all contain inordinate amounts of sugar!

So, I made some minor adjustments, & you can too. Rao’s makes a pretty decent tomato sauce that is completely acceptable on a low carb diet. Or, you can buy the canned tomato sauce (from brands such as Hunt’s or Contadina–& no, they are not paying me for these endorsements), and add Italian seasoning and other spices, to your liking. Caesar, Ranch, and Vinaigrette salad dressings are absolutely allowed on a low-carb diet.

If you’re not me, you can substitute ketchup for ranch dressing, Heinz 57, or mustard. I, on the other hand, eat like a picky 7-year-old, at times. And as such, will continue to enjoy my Heinz ketchup, if the meal situation warrants it. Carbs, be damned!

Like You’ve Had Too Much Wine, That’s Amore.

On tonight’s Kitchen Playlist: Dean Martin’s, “That’s Amore.” This 1953 song, written by Harry Warren & Jack Brooks, has been covered by a multitude of artists. For me, Dean Martin’s version is the best, & it became a major hit for the famed singer, who first recorded it that same year. There is nearly nothing that gets me in the mood for cooking food (hey, that rhymed), like the classics sung by Dean, Ol’ Blue Eyes, Rosemary Clooney, & the like.

Ingredients for Pepperoni Pizza Stuffed Bell Peppers:

• 6 whole bell peppers (I like to use an assortment of red, green, yellow and/or orange)
• 2 Tbsp. Extra Virgin Olive Oil (EVOO), divided
• 1 lb. lean ground chuck or ground turkey
• 1 c. pepperoni slices
• 2 1/2 c. shredded mozzarella cheese
• 1 c. cooked rice (white or brown, according to your preference)
• 2-3 c. Rao’s Marinara Sauce (or other low carb-friendly tomato sauce)
• 2 Tbsp. white/yellow onion, finely diced
• 2 Tbsp. fresh minced garlic
• 1 tsp. onion powder
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. black pepper

Instructions for Pepperoni Pizza Stuffed Bell Peppers:

1. Preheat oven to 350 degrees Fahrenheit.
2. Wash and dry the bell peppers. Slice the tops off of each pepper and set aside. Then, remove the ribs and seeds from the interior of each pepper and discard. Note: If needed, you may trim the base(s) of the bell pepper(s) in order to create an even base, allowing the pepper(s) to stand upright on its own.
3. Place the hollowed-out peppers into a large casserole dish and drizzle with 1 Tbsp. of EVOO. Bake in preheated oven for 10-15 minutes, until the peppers begin to soften. Set the casserole dish on a baking rack to cool while you prepare the Pepperoni Pizza filling.
4. Meanwhile, dice the tops of the bell peppers, disposing of the stems. Heat the remaining 1 Tbsp. of EVOO in a large skillet over medium-high heat.
5. Add the diced onion and cook for 1-2 minutes, until the onion begins to soften. At that point, add the minced garlic and cook for 1-2 minutes more, until fragrant. Now, add the diced bell peppers and cook for an additional 2 minutes.
6. Dump the ground chuck/ground turkey into the pan and continue cooking over medium-high heat for 10-15 minutes, until fully-cooked, breaking up the ground chuck/turkey with a spatula or wooden spoon.
7. Pour at least 2 c. of the tomato sauce into the meat mixture and stir well. (If you like things extra saucy, like we do here at Sauced, you may add more tomato sauce, in accordance with your preference.)
8. At this point, you will add the pepperoni and all of the spices/seasonings, stirring well to fully-incorporate all of the ingredients. Bring the sauce mixture to a boil, then reduce heat to low. Cook over low heat for at least 10-15 minutes. You may taste the sauce at this point, and add any additional seasoning as needed, according to your taste.
9. Remove the sauce from heat and add the rice and 1 c. of shredded cheese. Stir well to combine.
10. Divide the mixture evenly among each bell pepper, stuffing each with the meat and rice mixture. Top the peppers with the remaining cheese.
11. Bake uncovered at 350 degrees for 20-25 minutes, until the cheese on top is melted and begins to brown. Let cool for 5 minutes before serving.

I Save My Carbs for Wine

In the words of Carrie Bradshaw: “I save my carbs for wine. It’s called priorities.” If you’re looking for a wine pairing that won’t undo all of the work you’ve done to go low carb, stick to reds and whites on the dryer side. After all, alcohol is made from sugar, and sugar is a carb. However, you don’t need the extra sugar in those syrupy-sweet wines to add to your daily carb count.

My favorite red wine is a Pinot Noir. It’s a good “starter wine,” for those who aren’t used to a dry red wine. Pinot Noirs are smooth, but less sweet; without the oakiness of a Merlot or the full tannins of a Cabernet Sauvignon. Some of my favorite Pinot Noirs to try: Meiomi, Mark West, and A to Z Winery.

If you prefer white wine, you can pair this recipe with a Sauvignon Blanc. It’s dry and versatile enough to pair with any dish; and at approximately 2g of carbs per serving, it’s a perfectly acceptable indulgence on a low carb diet.