Stuffed Bell Peppers
We have an healthy recipe that is easy to put together and effortless to make. Stuffed bell peppers. Yes, there are many varieties of stuffed bell pepper recipes out there already, but we want to create a simple and basic recipe with minimalist ingredients.
We like to use red bell peppers because it’s sweeter than the green kind, but you can use any color bell peppers you like. Adding fennel brings a nice hint of sweetness. We love the smell and taste of caramelized fennel! If you want the meat filling to have more hold, add 1-2 more eggs. This dish is pretty easy to make on a weeknight. We made extras to pack for our lunches the next day and it was still perfectly good! We served this dish with a side of roasted carrots.
Let us know what you think of this recipe! Be sure to leave a comment below.
Stuffed Bell Peppers
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Stuffed bell peppers recipe is packed with ground Italian sausage, onion, fennel to make a quick and easy meal any day of the week.
4 small or medium red bell peppers
1 pound ground Italian sausage
1 tablespoon coconut oil
1/2 medium onion, diced
1 fennel bulb, diced
2 garlic cloves, minced
3 tablespoons tomato paste
2 eggs, lightly beaten
1/4 cup chopped parsley
Preheat the oven 350 degrees F.
Cut the top section of the bell peppers and removed the seeds. Then cut the bell peppers in half.
Boil the bell peppers for 4 minutes in a large pot of boiling water. Remove the peppers from the pot and set aside on a paper top side down.
In a sauté pan or skillet over medium-high heat, cook the ground sausage until browned and broken up into small bits. Remove from the pan and set aside in a bowl.
Add a tablespoon of coconut oil to the pan. Cook the onion and fennel until soft, about 3-5 minutes. Add the garlic and cook for another minute.
Add the ground sausage back to the pan along with the tomato paste. Stir until the tomato paste softens and covers the meat. Remove pan from the heat.
On a baking sheet, arrange the peppers open side up. Spoon in the ground sausage mixture.
Carefully drizzle the beaten eggs over the ground sausage.
Cook in the oven for 15 minutes until the egg is set.
Garnish with chopped parsley, and enjoy!