Stuff it . . . #recipe

Baking cookies, cakes and bread infuse your home with mouth watering scents, turning your kitchen into a five-star bakery, add to that the essence of roasted vegetables and your kitchen will accelerate all
your senses into high gear.

Here’s a recipe that will do just that.

Stuffed Bell Peppers


1/2 lb. lean ground beef

1/2 lb. Italian sausage (sweet or spicy, your choice)

1/4 cup of dry red or white wine (the good stuff that you would drink, not the cooking wine)

1 stalk celery, diced

4 sweet peppers (red, orange or yellow)

3/4 cup COOKED white rice (I cook the rice in chicken broth, to give it that much more flavor)

1 TBSP freshly grated Parmesan cheese

1 TBSP freshly grated Romano cheese

1 tomato, diced

handful of fresh basil, chopped

10 Kalamata olives, pitted and sliced

1/3 cup mozzarella, shredded or sliced thinly

1/2 cup tomato sauce (click here for my marinara sauce recipe)

salt and red chili flakes to taste


  1. Heat oven to 350F
  2. Cook rice and set aside.
  3. Wash and dry the peppers, slice in half, and remove the seeds and set aside.
  4. Chop the tops you removed from the peppers into small pieces
  5. Heat up a skillet, add the wine, sausage and ground beef, chopped celery and cook for about 5 minutes.
  6. Then add the chopped pieces of peppers and stir, lower heat to medium and cook until meat is brown and done.
  7. Once the meat is done, remove from heat and add: Parmesan, Romano cheeses, tomato, olives, basil and rice, and stir well until it’s all mixed.
  8. Taste the mixture, so you can season with salt and red chili flakes.
  9. Line a baking dish with parchment, or spray with a non-stick spray
  10. Fill each half of the peppers with equal amounts of the meat/rice mixture.
  11. Arrange peppers in baking dish.
  12. Top each pepper with tomato sauce and mozzarella cheese.
  13. Cover dish and bake for 45 minutes.
  14. Remove cover and bake an additional 5 – 10 minutes, until mozzarella on top is melted

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