Stuffed Bell Peppers
I don’t know why I never make stuffed bell peppers because they are so delicious and super easy to make. Kory rarely requests specific recipes, but last week he kept asking for stuffed bell peppers and I’m honestly so glad because I feel like I’m going to make these all the time now! The filling alone is so good - I ate the extras right out of the cast iron when making these. If you don’t feel like actually stuffing the peppers I would serve it over rice or with some black beans. So many options!
For this recipe I used zucchini, yellow onion, the tops of the bell peppers, and tomato. If you have other vegetables on hand feel free to mix it up. I also used Belcampo Tuscan style sausage which I definitely think added a nice flavor, but you can use regular sausage or add your own spices.
Stuffed Bell Peppers
Ingredients
- 3 orange bell peppers
- 1 large (or 2 small) zucchini
- 1/4 yellow onion
- 1 heirloom tomato
- 8 oz. tuscan style sausage
- 1/3 cup shredded mozzarella cheese
- 1.5 tbsp. avocado oil (or EVOO)
- Topping (optional) - micro greens
Instructions
- Preheat oven to 350°F
- Cut off the top of each bell pepper and remove the seeds. Place in a pan that they can stand up in. Remove stem from the tops and chop up the tops to add to the veggie mix
- Chop zucchini, onion, and tomato, and set aside for later use
- In a large skillet heat 1 tbsp. avocado oil over medium heat. Chop up sausage and add it to the skillet to sauté for 8-10 minutes or until fully cooked and browned
- Remove sausage from the skillet and drain the grease. Place back on the heat and add 1/2 tbsp. avocado oil back to the pan
- Add chopped bell pepper, onion, and zucchini. Let sauté for about 5 minutes, and then add tomato. Let cook 2 -3 more minutes. Mix in shredded cheese and remove from heat
- Stuff each pepper. Place ~3tbsp. of water in the bottom of the pan and cover with foil
- Bake for 30 minutes
- Top with micro greens for an added nutrient boost!