3. Make the sauce by adding the whole San Marzano Tomatoes to a medium pot. Use a potato masher to mash the tomatoes. Add the garlic flakes, the onion flakes, the dry parsley, the salt and the olive oil. Stir to combine. Bring to a light simmer and cook for 5 minutes. Set aside
5. Weigh out 142 g (5 oz) portions of the ultimate keto burger meat preparation. Stuff each half bell pepper with one portion of the meat. Press the meat into the inside of the bell pepper. Pat the top of the meat to form a smooth, compressed surface
6. Use an ovenproof casserole dish with a lid, and pour about 3/4 of your prepared tomato sauce into the bottom of the dish. Place the stuffed half bell peppers snuggly into the pan. Pour the remaining tomato sauce, a bit on each of the bell pepper halves. Cover with the lid
7. Bake in the medium position of the preheated oven for 45 minutes. Serve by pouring most of one seventh of the tomato sauce on the bottom of the plate, place the half bell pepper or two on the plate and drizzle the rest of that serving’s sauce on top. Enjoy!
Leftover stuffed peppers and the sauce should be placed in a glass container with a lid and stored in the refrigerator. The stuffed peppers will keep well for 3-4 days.