Italian Stuffed Peppers

I’m sure you’ve heard of stuffed peppers. Many of us have had them. They are really a super great way to incorporate some veggies into a meal and keep it simple. What’s great about stuffed peppers is that you can go any direction with them. I came up with this recipe simply by looking around my kitchen and seeing what needed to get used. #tryingnottowastefood

I had three bell peppers, a pack of ground sausage, and some zucchini to use up. Cue the ideas…and then I came up with some really delicious Italian Stuffed Peppers. Since I loved them so much, I figured you might too, and I should share. PS: Even my kids liked these, which is a BIG deal.

*Note: Theses are the ingredients I had on hand. Feel free to change it up. No bruschetta mix from Trader Joes? Use spaghetti sauce. Change up the cheese. Go crazy! 

Ingredients:

  • Bell peppers (3 – 4)
  • 16 ounce ground pork (you can also use turkey, beef, or any choice of ground meat/meat alternative)
  • 8 ounce pack of cream cheese
  • Shredded Parmesan cheese for sprinkling on top
  • 1 jar trader Joes Bruschetta mix
  • 1 zucchini- chopped into small pieces 

Seasonings: (I don’t usually measure seasonings when I cook, I just eyeball it and adjust according to taste/smell.)

  • Italian OR basil and oregano (I only have the two, so that’s what I used)
  • Onion
  • Garlic
  • Paprika
  • Salt

Directions:

  • (Pre-heat oven to 375 degrees Fahrenheit)
  • 1. In a baking dish big enough to fit 6-8 pepper halves, spread a small amount of the bruschetta mix on the bottom of the dish. (Only use about 1 -2 tbsp)
  • 2. Cook up the ground meat in a large pan until cooked throughout. Be sure to season according to your liking with the seasonings listed above. 
  • 3. Add the zucchini to the pan.
  • 4. When the zucchini looks tender (about three minutes), add the rest of the bruschetta mix to the meat mixture. 
  • 5. Let the meat mixture simmer on the stove to allow the flavors to mix. During this time, cut your bell peppers in half, top to bottom, and scoop out the seeds. When finished, stick them in the baking dish, cut side up.
  • 6. Add the cream cheese to the meat pan and turn the heat up to med/med-high to get that to soften. Stir the cream cheese in until it’s mixed in well.
  • 7. Spoon the meat mixture while it’s hot into the bell peppers until they are full. You can pack leftover meat mixture in some Tupperware for another day. This can definitely be eaten on its own or with some pasta. 
  • 8. Top the bell peppers with a little parmesan cheese and stick in the oven for 20 mins. 
  • 9. When time is up, enjoy these delicious peppers. 

And there you go! Now get in that kitchen and make you some peppers. Be sure to share your creations with me on social media! Tag me or else I won’t see it, lol. (@emburr on Instagram) I can’t wait to see your pics and if you get a little creative yourself and make something different. I’m looking for new recipes too!