Pizza Stuffed Bell Peppers
User Reviews
5
Pizza Stuffed Bell Peppers
Description
Pizza Stuffed Bell Peppers begin with hollowed bell peppers, which serve as edible containers for a hearty sausage and vegetable filling. The filling combines browned Italian sausage with sautéed onions, diced bell pepper flesh, mushrooms, and a tomato paste base infused with garlic, oregano, and Parmesan cheese. After filling the peppers, they bake to soften and marry the flavors. Mozzarella cheese tops the peppers near the end of baking to melt into a golden, gooey layer.
This recipe replicates pizza essence in a more portable form while introducing the texture of tender baked bell peppers. The rich sausage mixture adds umami and protein, while the layering of cheeses contributes a creamy and slightly sharp finish. The dish can serve as a main course with a side salad or steamed vegetables to balance the meal.
Ingredients
- 1 pound Italian sausage
- 6 bell pepper any color, I used red, green and yellow
- 1 onion diced
- 4 garlic minced, cloves
- 8 ounces cremini mushroom diced
- 3 tablespoons tomato paste
- 1 teaspoon oregano dried
- 1/2 cup Parmesan Cheese fresh grated
- 6 ounces mozzarella cheese grated
- salt
- black pepper
Instructions
- Preheat oven to 375°F.
- Cut the top 1/4 off the bell peppers and remove the seeds and membranes, place bell peppers in a large baking dish and set aside. Dice and reserve the extra flesh from the tops, discarding the stem.
- Heat a large saute pan over medium high heat. Brown the sausage, then remove sausage from pan.
- Add the onions, the diced parts of the bell peppers, and mushrooms, season with salt and pepper. Sauté for 10-15 minutes, until they have released their water and water has evaporated from pan.
- Once water has evaporated and pan is starting to get dry, add the tomato paste and garlic, stir together until mixed and becoming fragrant, 1-2 minutes.
- Add the meat back to the pan, stir in oregano and parmesan cheese. Stir until fully mixed.
- Fill bell peppers with sausage mixture and bake for 30 minutes.
- After 30 minutes, remove from oven and top peppers with mozzarella cheese, return to the oven for 15-20 minutes, or until peppers are cooked and cheese is browning and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 14g | 5% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 87mg | 29% |
| Sodium | 929mg | 39% |
| Potassium | 760mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 4110IU | 82% |
| Vitamin C | 157.2mg | 175% |
| Calcium | 280mg | 28% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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