Most stuffed peppers have ground beef and rice. This stuffed pepper recipe is what I like to call “rustic Italian” stuffed peppers. They’re cheesy and gooey on the inside and crispy on the outside. They’re so ridiculously simple but so delicious. Make them meatless – simply with bread, cheese, onion and garlic – or add some spicy Italian sausage. Either way, lose the mushy rice and try these elevated stuffed peppers!

 

 

Prep time: 20 minutes

Cook time: 1 hour and 20 minutes

Total time: 1 hour and 40 minutes

Makes: 6 stuffed peppers

The Ingredients

6 green bell peppers

1 loaf sliced white sandwich bread (sub wheat for a healthier option!)

16 ounces shredded Italian cheese blend (i.e. provolone, parm, asiago)

1 large yellow onion, finely chopped

2 cloves garlic, minced

Extra virgin olive oil

Optional: 3 crumbled cooked Italian sausages (sweet or spicy) out of the casing

 

 

 

The Steps

Preheat oven to 325 degrees.

Cut the tops off each pepper and core the pepper, removing their seeds and any white membranes. Place peppers cut-side up in a 9x13in pan (or any large deep pan). Set aside.

In a pot, sweat onion and garlic with a small dash of olive oil for 3-4 minutes over medium heat. Remove from heat and chill in fridge until completely cooled.

Cut the crust off the white sandwich bread slices (the whole loaf). Cut the bread into little squares and place bread squares in a food processor or blender. Blend bread to a fine breadcrumb. Place breadcrumbs in a large bowl. Add cheese and toss. Add cooled onions and garlic and toss. Add sausage (optional).

Stuff peppers with bread mixture, packing the mixture and overstuffing each pepper until you can’t cram any more mixture into each pepper!

Drizzle bread mixture stuffing with olive oil. Bake peppers uncovered in the oven for 70 to 80 minutes until stuffing is golden and peppers are slightly charred.

 

 

 

The Steps with Pictures

Preheat oven to 325 degrees.

Cut the tops off each pepper and core the pepper, removing their seeds and any white membranes. Place peppers cut-side up in a 9x13in pan (or any large deep pan). Set aside.

In a pot, sweat onion and garlic with a small dash of olive oil for 3-4 minutes over medium heat. Remove from heat and chill in fridge until completely cooled.

Cut the crust off the white sandwich bread slices (the whole loaf). Cut the bread into little squares and place bread squares in a food processor or blender. Blend bread to a fine breadcrumb. A

Place breadcrumbs in a large bowl. Add cheese and toss. Add cooled onions and garlic and toss. Add sausage (optional).

Stuff peppers with bread mixture, packing the mixture and overstuffing each pepper until you can’t cram any more mixture into each pepper!

Drizzle bread mixture stuffing with olive oil. Bake peppers uncovered in the oven for 60 to 90 minutes until stuffing is golden and peppers are slightly charred.