October 1, 2013 by Sam
Did you know that bell peppers have significantly more Vitamin C than oranges? Yellow & orange peppers have more than green peppers, and red peppers have the most. If you’re in need of a Vitamin C boost, put down that glass of orange juice & give these stuffed peppers a try instead!
Stuffed peppers are one of my favorite dishes to make & eat. My recipe has evolved over time and this version is my absolute favorite! There’s so much flavor & seasonings in the Italian sausage that there isn’t a need to add any salt – not even in the tomato sauce.
This dish is fairly easy to create & is sure to impress!
Italian Stuffed Peppers
5 bell peppers
1.5 lb. Italian sausage
3 garlic cloves, minced
3 tbs. chopped basil
1 red onion, diced
28 oz. tomato sauce
1/2 cup ricotta or cottage cheese
6 oz. fresh mozzarella, sliced
Pre-heat oven to 350 degrees.
Remove the stem, core & seeds from the bell peppers. Slice in half lengthwise.
Bring a large pot of water to a boil & carefully submerge the peppers. Cook in boiling water for 4 minutes. Drain the water and place the peppers open side up in an oven safe dish.
In a large skillet, cook the sausage over medium heat. Once the sausage is browned, add the garlic, basil & onions. Cook for 3 minutes.
Next, add the tomato sauce and turn the heat to medium-low. Let the sauce simmer for about 10 minutes.
In each bell pepper half, add a spoonful of the ricotta or cottage cheese then fill the pepper with the sausage sauce. Top with a slice of fresh mozzarella.
Bake for 20 minutes & broil for 2 minutes to give a golden crust to the mozzarella.