Italian Style Stuffed Peppers

Italian Style Stuffed Peppers

Looking for a 30 minute meal, so you can spend a bit of extra time outdoors enjoying this beautiful weather?  These Italian stuffed peppers are quick, and easy to make plus they are full of flavor and low carb.   You can bake them in the oven, or stuff them and pop them on the grill while you play outside.   I made doubled the batch, and then froze them, so I had a quick meal handy later in the month.  Italian style stuffed peppers are quick fresh meal that everyone in your family is sure to love!

Ingredients:

3 Bell Peppers any color, halved and cleaned

1 Tablespoon Coconut Oil or Olive Oil

1/2 Large Onion, diced

4 Cloves Garlic, chopped

1 Pint Cherry Tomatoes, chopped in half

1 LB of your favorite Italian Sausage or Turkey Sausage

1 Tablespoon Fresh Rosemary, chopped or 1 Teaspoon dried Rosemary

1 Handful of Fresh Basil, chopped or 1 Tablespoon dried Basil

1 Bunch Fresh Oregano, chopped or 1 Tablespoon dried Oregano

Salt and Pepper to taste

2 Cups Fresh Baby Spinach (if desired)

 

PreHeat the oven to 375* or fire up the BBQ

In a skillet heat the coconut oil or olive oil over medium heat.  Saute the onions adding the sea salt and pepper to taste, until they are translucent and slightly browned on the edges (the caramelization adds flavor).  Add the sausage to the pan, and cook until browned breaking it apart with the spatula.

Italian Style Stuffed Peppers

Once the sausage is browned add the garlic, tomatoes and one chopped bell pepper (I used half of a red and a yellow), and simmer for about 2-4 min.  Mix in all of the herbs, and remove from the heat.

Italian Style Stuffed Peppers

Spoon the stuffing into each of the peppers.  Put the peppers into a casserole dish, and bake for 15-20 min to allow the flavor from the bell pepper and the mixture of the meat to blend together and the pepper to soften.  You can bake longer to get the desired tenderness of the peppers.  If you are using the BBQ you can just wrap the peppers in tin foil, or place them onto the grill until they are as soft as you like.  I prefer to leave mine a bit more crunchy 🙂

Italian Style Stuffed Peppers

This is the perfect way to use all of those beautiful bell peppers fresh out of the garden this summer.  You can freeze the pre made Italian stuffed peppers up to 3 months.  Also if you are looking to sneak a bit more vegetable goodness into your kids or your big kids diet feel free to add some sautéed baby spinach 😉

*adapted from Practical Paleo

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Italian Style Stuffed Peppers
Author: 
Recipe type: 30 min meals
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Looking for a 30 minute meal so you can spend a bit of extra time outdoors enjoying this beautiful weather? These Italian suffer peppers are quick and easy to make plus they are full of flavor and low carb. You can bake them in the oven or stuff them and pop them on the grill while you play outside. I made doubled the batch and then froze them so I had a quick meal handy later in the month.
Ingredients
  • 2 Bell Peppers any color, halved and cleaned
  • 1 Tablespoon Coconut Oil or Olive Oil
  • ½ Large Onion, diced
  • 4 Cloves Garlic, chopped
  • 1 Pint Cherry Tomatoes, chopped in half
  • 1 LB of your favorite Italian Sausage or Turkey Sausage
  • 1 Tablespoon Fresh Rosemary, chopped or 1 Teaspoon dried Rosemary
  • 1 Handful of Fresh Basil, chopped or 1 Tablespoon dried Basil
  • 1 Bunch Fresh Oregano, chopped or 1 Tablespoon dried Oregano
  • Salt and Pepper to taste
  • 2 Cups Fresh Baby Spinach (if desired)
Instructions
  1. PreHeat the oven to 375* or fire up the BBQ
  2. In a skillet heat the coconut oil or olive oil over medium heat. Saute the onions adding the sea salt and pepper to taste, until they are translucent and slightly browned on the edges (the caramelization adds flavor). Add the sausage to the pan and cook until browned breaking it apart with the spatula.
  3. Once the sausage is browned add the garlic and tomatoes, and simmer for about 2-4 min. Mix in all of the herbs and remove from the heat.
  4. Spoon the stuffing into each of the peppers. Put the peppers into a casserole dish and bake for 15-20 min to all the flavor from the bell pepper and the mixture of the meat to blend together and the pepper to soften. You can bake longer to get the desired tenderness of the peppers. If you are using the BBQ you can just wrap the peppers in tin foil or place them onto the grill until they are as soft as you like. I prefer to leave mine a bit more crunchy 🙂 This is the perfect way to use all of those beautiful bell peppers fresh out of the garden this summer.
  5. You can freeze the pre made Italian stuffed peppers up to 3 months. Also if you are looking to sneak a bit more vegetable goodness into your kids or your big kids diet feel free to add some sautéed baby spinach 😉

 

3 comments

  1. Sassysouthernyankee says:

    Thank you! I’m so happy you happened to stumble upon the site and are enjoying it. I love feedback, so if you ever have suggestions let me know. Have a great holiday!

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