Italian Stuffed Peppers
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
8
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Calories
1939 kcal
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Course
Main Course
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Cuisine
Italian
Italian Stuffed Peppers
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This Italian stuffed pepper recipe is loaded with sausage, spinach, tomatoes and bulgur wheat for a filling and complete weeknight meal. Finish with a little melted cheese and dinner is served!
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Ingredients
- 4 large bell peppers, any color
- 1/2 cup fine bulgur wheat
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion, diced
- 4 large cloves of garlic, minced
- 1 pound mild Italian turkey sausage, casing removed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 (15-ounce) can diced tomatoes
- 4 ounces fresh baby spinach
- 1/4 cup chopped fresh parsley
- 3/4 cup fontina or mozzarella cheese, shredded
Instructions
- Preheat the oven: Place the rack in the middle of the oven and preheat the oven to 400°F. Set out a large casserole dish or a 9x13 baking dish.
- Cook the bulgur: In a medium saucepan set over medium high heat add 1 ¼ cups of water. Bring to a boil, then stir in the bulgur wheat. Reduce the heat to medium low, cover the pan and cook until tender, about 12 minutes. Remove from heat and set aside.
- Make the filling: In a large skillet set over medium heat add the olive oil. Once it begins to shimmer add the diced onion and garlic. Saute for about 5 minutes. Add the ground Italian sausage, breaking it up as you cook. Add the salt, pepper, oregano, basil, thyme, and crushed red pepper. Continue breaking up the sausage as it cooks. When the sausage is almost done cooking, about 6 minutes, stir in the canned tomatoes (juice and all) bulger, spinach and chopped parsley. Stir together and cook for another 3 to 5 minutes just to let some of the moisture evaporate. You still want the filling to have some moisture.
- Prepare the peppers: Slice the peppers in half through the stem. Remove the seeds, but don’t pierce the flesh. Stuff each pepper half with the filling. Top with shredded cheese and bake, uncovered for 35 minutes, until the peppers are tender, but still have structure. The cheese should be melted and browned in spots.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
- Mix it up: Use your favorite bell pepper for this recipe — green, red, yellow or orange — they will all be delicious.
- I use fine bulgur wheat in this recipe to add fiber and bulk up the filling. If you have gluten sensitivities go ahead and swap it for rice.
Nutrition Information
Show Details
Calories
193.9kcal
(10%)
Carbohydrates
17.1g
(6%)
Protein
13.6g
(27%)
Fat
8.7g
(13%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
2.8g
Cholesterol
38.3mg
(13%)
Sodium
903.5mg
(38%)
Potassium
483.6mg
(14%)
Fiber
4.5g
(18%)
Sugar
5.3g
(11%)
Vitamin A
1947.1IU
(39%)
Vitamin C
78mg
(87%)
Calcium
118.5mg
(12%)
Iron
7.2mg
(40%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1939 kcal
% Daily Value*
| Calories | 193.9kcal | 10% |
| Carbohydrates | 17.1g | 6% |
| Protein | 13.6g | 27% |
| Fat | 8.7g | 13% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 2.8g | 14% |
| Cholesterol | 38.3mg | 13% |
| Sodium | 903.5mg | 38% |
| Potassium | 483.6mg | 10% |
| Fiber | 4.5g | 18% |
| Sugar | 5.3g | 11% |
| Vitamin A | 1947.1IU | 39% |
| Vitamin C | 78mg | 87% |
| Calcium | 118.5mg | 12% |
| Iron | 7.2mg | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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