I am back from my short blogging hiatus, and I come back with a new recipe that I came up with. If you were to think of lasagna with out the noodles stuffed into a pepper half, that is essentially what this is. The ingredients can vary depending on your taste. This recipe is one that is meant to be played with. I hope you enjoy it as much as my wife and daughter did, and yes, even my granddaughter smiled after tasting it and her review was “nummies”. I hope you try it. If you decide to change it up I would love to know. Let me know what you did and how it was.
You will need:
2 bell peppers ( I prefer red)
Sweet Italian sausage
Ricotta cheese (about 1/2 a cup depending on the size of your peppers)
Shredded cheese of your choosing
Mushrooms (or any other veggie you fancy)
Your favorite tomato sauce (We like to make our own. If you would like that recipe feel free to comment and I will post it)
2-3 tbs olive oil
Preheat your oven to 350 degrees Fahrenheit. Remove the sausage from the casing, crumble the meat into a frying pan and brown off with a little olive oil. Set aside your sausage for later use. Cut your bell peppers length wise to form a boat of sorts. Remove the seeds, the ribs and the stem. Be sure to rinse your peppers after you do this to remove any left over seeds. Spoon enough ricotta cheese in the bottom of the pepper, spoon in enough sauce to just cover the ricotta, place a layer of mushrooms on top of that. Put your browned sausage to fill out the rest of the pepper, you can heap the sausage a little in the pepper. Spoon some more sauce onto the sausage. Place in the oven for about 30 minutes or until the peppers are soft. Remove from the oven and cover with the shredded cheese of your choice, I think the pizza blend or mozzarella works best. Place back into the oven for 10 to 15 minutes until the cheese is melted and just starting to brown.
Remove from the oven, plate, and enjoy.
Your Perfect Burn 
We just had stuffed bell peppers the other day (the way we make it in Croatia) and although I planned to have it for two days it was gone in one day! Also, Frank was looking for a tomato sauce from scratch recipe for his spaghetti which he made and it was gone too. He made a whole story out of it.
We use a really simple and quick tomato sauce recipe. 1 can of crushed tomatoes, 3 cloves of garlic (grated or minced) about 1 tbs of Italian seasoning, and 1 to 2 tbs of olive oil. sweat the garlic in the bottom of the pot until it is translucent, add the Italian seasoning to the bottom of the pot and cook for about one to two minutes. add the crushed tomatoes and cook it for about 45 minutes. salt to taste. Now I do have a good recipe for tomato sauce from scratch but that takes a VERY long time to cook.
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I love this take on stuffed peppers. Finally something I can eat that won’t kill my stomach! I can’t wait to make them.
I figured it was about time to give the sweeter peppers their due. This recipe was a huge hit with everyone.
Looks absolutely delicious! And easy. That is a win-win in my book!
it took about 45 min to make from start to finish and it was really good.
Sounds like another great recipe. Off topic: can you/have you frozen jalapeños? I have a lot and I don’t want to waste them.
Yes you can freeze them. You can also pickle them.
Even though I’m a vegetarian, I think these peppers look fantastic! Loving all the photos included on this post. If you have a minute, I’d love your thoughts on my stuffed veggies 🙂 http://goodfoodmarsh.wordpress.com/2014/08/31/les-petits-legumes-farcis/
Loved your post. My daughter is a vegetarian. I replaced the sausage with mushrooms for her and she loved it. Give it a try and let me know if you like it.