Yesterday, I wrote about my trip to the Charleston Farmers Market. One of my favorite finds from my farmers market trip were some gorgeous yellow bell peppers. Typically my family and I eat bell peppers raw in salads or with dips such as hummus. When I’m feeling extra fancy, I add green bell peppers to my spaghetti sauce. I knew, though, that I wanted to try something different with the peppers I found at the farmers market.
As I researched recipes to use my peppers in, I constantly came across stuffed peppers. I’ve never made stuffed peppers before so I was up to the challenge.
I decided to go with a low-carb Italian inspired pepper. After washing and drying off the peppers, I cut the tops off and removed the seeds.
After cleaning the peppers, I first filled them with a small amount of meat sauce. I make my meat sauce with lean ground beef and Italian sausage. You can make your own tomato sauce or your use your favorite jarred sauce. After spooning some ricotta cheese I topped them with another layer of meat sauce and finished all of the peppers with a nice sprinkle of shredded mozzarella cheese.
To bake, I spread some meat sauce in the bottom of a baking dish and placed the peppers in the dish. I then baked the peppers in a 350 degree oven for about 25 minutes.
The end result was delicious. I will definitely be making this dish again, but with a few changes.
The next time I make this dish, I will try baking the pepper for about 10 minutes before stuffing them. This will help to get rid of some of the excess moisture found in the peppers. If you don’t want to pre-bake the peppers, adding rice or quinoa will help to absorb the extra water.
Has anyone else had any fails when it comes to stuff peppers? What did you do to fix them? What are some of your favorite variations of stuffed peppers? Let me know down below.