italian stuffed bell peppers

italian-stuffed-bell-peppers-recipe
i have to say, i have never done stuffed bell peppers before. 
which is dumb, because it’s fun, and really yummy and fast!

 

we used some naughty pork sausage {sage flavor} for these and left over brown rice from chipotle actually… cause that’s about how our week was. #sorrynotsorry
{aaand cause i was out of quinoa-dang it! it will be so much better next time!}
it stretches em out and adds some really great texture,
and i thought they were so tasty!

 

a little freshly grated mozzarella and green onion and these guys sing.
AND, they travel well to work the next day, AND little man loved it in pieces.
{he’s so avant garde like that ;) }
i love meals that work for everyone and are healthy.
winner winner – not a chicken dinner.

 

 

yes, i used pork sausage, but you could use any ground meat too obviously…
just don’t not use it on account of the fat.
that’s dumb. we need fat,
and it tastes SOOOOO much better, so do it.
 

italian stuffed bell peppers

italian stuffed bell peppers

Ingredients

  • 6 large peppers, tops cut off and cleaned out
  • 1 lb Italian sausage, {we used Jimmy Dean’s sage}
  • 1 cup onion, chopped
  • 1 cup bell peppers, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1 cup cooked quinoa or brown rice
  • 1/4 cup chopped green onion
  • salt & fresh ground pepper (to taste)
  • 1 cup shredded mozzarella cheese
  • note: you can add chopped tomato, zucchini, squash…really anything you have in the fridge. i would also add sage if you didn’t use the sage-infused meat, it definitely adds!

what to do

1. place prepared pepper “cups” on a sprayed cookie sheet and place in the over at 350 degrees for 5-8 minutes or until the edges begin to curl.

2. saute chopped onion and bell pepper in a skillet on medium heat until they start to soften. add garlic, seasoning, and meat, and combine and keep moving until cooked and crumbled.

3. add in rice/quinoa, green onion and salt and pepper to taste. then fill peppers.

4. top filled peppers with shredded mozzarella and return to oven for a few minutes to warm through and melt the cheese. remove from oven and let cool for a few minutes before eating.

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