Low-Carb Pizza-Stuffed Peppers

I don't feel like it's very necessary to start out a blog post by writing, "I like pizza." Because of course everyone already knows that nobody doesn't like pizza.  (Nobody doesn't know how to use double -- or triple or quadruple -- negatives like I do, either......) 

Back in late March, I began eating according to the Trim Healthy Mama lifestyle in an attempt to lose some weight. (I could call it baby weight, but who would I be kidding ;) )   And I've stuck with it.  (wow!)   The fact that this "food plan" (as my kids call it) allows for pizza automatically makes it a very manageable and sustainable plan in my world.  

Even though I haven't been enjoying hearty crusts anymore, I'm still eating pizza.  Or at least, pizza-tasting food.  (Some pizza purists may argue whether or not pizza fixings without the crust can truly be called "pizza" but I don't really have time for that kind of philosophizing in my life.)

So far I've thoroughly enjoyed the Trim Healthy Mama Fooled Ya Pizza Crust, which is made from cauliflower, as well as pizza "boats" in zucchini and yellow summer squash (it's really good in the green zucchini; it's very medium in the summer squash...)

Yesterday my family was having pizzas put together on spinach flat bread, and I didn't want that, didn't have and spare zucchini, and wasn't in the mood to go through the trouble of the cauliflower crust (though it IS tasty enough to usually go through the trouble!)  So I threw together these pizza stuffed peppers - all most of the taste of a pizza in under 15 minutes, with negligible carbohydrates.  

If you're willing to forgo the crust for health benefits, than this is a very respectable alternative.  (I've personally found I'm able to forgo the taste of many wonderful things for the sake of this "diet" because there are so many "respectable alternatives.")  

Here they are:

Halve and de-seed a bell pepper.  Spread a tablespoon of no-sugar-added pasta sauce in each.  Finely chop your favorite pizza toppings.  Stuff toppings into peppers and top with part skim / low moisture shredded mozzarella cheese.  I sprinkled some fresh oregano and basil from our garden on top as well.  Bake at 350 degrees for 10 - 15 minutes, then broil for 2-3 minutes or until cheese starts to brown.  Enjoy!  

(If you're using this as a THM S meal, you may need to add some additional protein depending on your toppings.)