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. 1Preheat the oven to 350°F with a rack in the center position.
2. 2Prepare the bell peppers. Trim ½ inch off the top and bottom of each bell pepper. Set the bell pepper tops and bottoms aside for now—you'll need them to make the filling. Scrape any seeds or white pith from each bell pepper. Slice the bell peppers in half to make 8 rings, about 2 inches high. Nestle the bell pepper rings into a 9x13 baking dish.
3. 3Make the filling. Remove the bell pepper bottoms and tops from the stem and discard the stems. Finely chop the bell peppers. Heat the olive oil in a medium skillet set over medium-high heat. Once the oil is glistening, add the finely chopped bell pepper and onion and cook, stirring, until tender, about 4-5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute longer. Remove from heat and let the mixture cool.
4. 4In a large bowl or stand mixer, whisk the eggs, Worcestershire sauce, Dijon, salt, pepper, garlic powder, and onion powder until combined. Add the ground beef, Italian sausage, breadcrumbs, the cooled bell pepper-onion mixture, and ½ cup of the shredded cheese to the bowl. Mix with the paddle attachment in a stand mixer or with your hands until the ingredients are incorporated.
5. 5Divide the filling evenly between the bell pepper rings, pressing the “meatball” into the center of each pepper.
6. 6Place in the oven to bake for 15 minutes. Then, top the stuffed bell peppers with the remaining cheese and bake for another 15-20 minutes, until the internal temperature of the filling reaches 165°F on an instant-read thermometer and the cheese is bubbly and melted.
7. 7Sprinkle with fresh parsley or basil if using.