Meatball Stuffed Peppers

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  Bell Pepper
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  Olive oil(15g)

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

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  Yellow Onion(180g)
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  Garlic(180g)
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  Egg, Whole, Large
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  Worcestershire Sauce(10g)

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

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  Mustard, Dijon(10g)

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

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  2 teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Garlic powder(5g)
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  Onion powder(5g)
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  90/10 Ground Beef(680g)

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

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  Italian Pork Sausage(227g)
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  Bread Crumbs, Dry, Plain(240g)
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  Mozzarella Cheese(480g)

  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. Scrape out seeds and white pith. Slice the peppers in half to create 8 rings about 2 inches high. Finely chop the trimmed tops and bottoms.
2. 2Heat the olive oil in a medium skillet over medium-high heat until glistening, about 1 minute. Add the chopped bell pepper and onion, cook 4–5 minutes, stirring occasionally, until softened. 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, salt, and 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 rings into a 9×13 baking dish.
5. 5Divide the filling evenly among the bell pepper rings, 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 6 airtight containers while still warm. Refrigerate for up to 4 days.