Meatball Stuffed Peppers

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  4 Bell Pepper(476g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.8 cup Yellow Onion
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  3 Garlic(9g)
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  2 Egg, Whole, Large(88g)
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  2 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tsp 2 teaspoons sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1.5 lbs 90/10 Ground Beef

  90% lean ground beef. Good middle-ground for flavor and macros.

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  0.5 lbs Italian Pork Sausage
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  1 cup Bread Crumbs, Italian Seasoned, Dry
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  2 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Fresh Flat-Leaf Parsley Or Basil, Chopped (Optional)

Instructions

1. 1Trim ½ inch off the top and bottom of each bell pepper, then slice the peppers in half lengthwise to create 2 flat-bottomed halves. Scrape out seeds and white pith with a spoon. Finely chop the trimmed tops and bottoms and set aside.
2. 2Heat the olive oil in a medium skillet over medium-high heat until shimmering, about 1 minute. Add the chopped bell pepper and onion, cook 4–5 minutes stirring occasionally, until softened and translucent. Add the garlic and cook 1 minute more until fragrant. Remove from heat and let cool 5 minutes.
3. 3In a large bowl, whisk together the eggs, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until combined. Add the ground beef, Italian pork sausage, bread crumbs, cooled bell pepper-onion mixture, and half of the mozzarella. Mix with your hands until just incorporated, being careful not to overwork the meat.
4. 4Preheat the oven to 350°F with a rack in the center position. Nestle the bell pepper halves skin-side down into a 9×13 baking dish.
5. 5Divide the filling evenly among the bell pepper halves, pressing gently to mold each portion into the center of the pepper.
6. 6Bake uncovered for 15 minutes. Top each pepper with the remaining mozzarella and bake for 15–20 minutes more, until the cheese is bubbly and melted and an instant-read thermometer inserted into the thickest part of the filling reads 165°F.
7. 7Let cool for 5 minutes. Divide evenly into 8 airtight containers while still warm. Top with fresh parsley or basil if desired. Refrigerate for up to 4 days.