Italian Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 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
Description
This recipe for Italian Stuffed Peppers begins by cooking fine bulgur wheat until tender. The filling is built in a skillet by sautéing onion and garlic in olive oil, then adding mild Italian turkey sausage seasoned with salt, pepper, oregano, basil, thyme, and crushed red pepper flakes for layered herb flavor. Cooked sausage is mixed with canned tomatoes including their juices, bulgur, fresh spinach, and chopped parsley, then cooked a few minutes to integrate flavors and reduce excess moisture.
The mixture is spooned into hollowed bell peppers of any preferred color. The peppers are topped with shredded Fontina or mozzarella cheese, aiming for a melted cheesy top after baking. The dish is baked at 400°F until peppers are tender and the filling is heated through.
These stuffed peppers provide a hearty and wholesome meal option, integrating grains, meat, vegetables, and cheese into a portable baked dish. The added herbs and mild heat from crushed red pepper flakes add depth without overwhelming the other flavors.
Using fine bulgur adds fiber and body to the filling, but it can be substituted with rice for gluten sensitivities. Bell peppers offer a crisp, slightly sweet vessel that softens in the oven, balancing the savory filling.
Ingredients
- 4 bell pepper any color, large
- 1/2 cup bulgur wheat fine
- 2 teaspoons extra virgin olive oil
- 1 yellow onion diced, medium
- 4 garlic minced, large cloves
- 1 pound turkey sausage casing removed, mild Italian
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon oregano dried
- 1/2 teaspoon basil dried
- 1/4 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes crushed
- 1 diced tomatoes 15-ounce can
- 4 ounces spinach fresh baby
- 1/4 cup parsley chopped, fresh
- 3/4 cup fontina cheese shredded, or mozzarella cheese
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
- Any bell pepper color—green, red, yellow, or orange—can be used according to preference as all provide a tasty shell.
- Fine bulgur wheat adds fiber and bulk to the filling but can be replaced with rice for those avoiding gluten.
- This recipe pairs well with Mediterranean ingredients like quality olive oils and spices for authentic flavor enhancement.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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