Stuffed Bell Peppers

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef or turkey
• 1 cup cauliflower rice (or regular rice if not strictly low-carb)
• 1 cup marinara sauce (low-carb or sugar-free)
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until onion is softened, about 3-4 minutes.
3. Add ground beef or turkey to the skillet, breaking it apart with a spoon, and cook until browned.
4. Stir in cauliflower rice (or regular rice), marinara sauce, salt, and pepper. Cook for another 5 minutes until heated through.
5. Spoon the mixture evenly into the hollowed-out bell peppers, packing it down gently.
6. Place stuffed bell peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes until peppers are tender.
7. Remove foil and sprinkle shredded mozzarella cheese over the tops of the peppers. Return to the oven and bake for an additional 5-10 minutes until cheese is melted and bubbly.
8. Garnish with chopped fresh basil leaves before serving.