Savory Stuffed Peppers

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while still providing protein.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories while maintaining creaminess.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a high-protein alternative, while bulgur is often less expensive.

Cut the tops off the bell peppers and wash them.

Clean out the membranes of the peppers and cut them into segments to create little boats for stuffing.

Dress the inside of the peppers with salt and olive oil.

Squeeze the milk out of the bread and add it to a bowl.

Add the egg to the bread and mix to bind everything together.

Chop the garlic and anchovies and add them to the mixture.

Chop the green olives and add them to the stuffing.

Add peperoncino for a kick and capers for flavor.

Dice the ripe tomatoes and add them to the mixture, removing as many seeds as possible.

Add chopped scallions and parsley to the stuffing mixture.

Add grated cheese to the mixture for flavor.

Lightly pack the stuffing into the pepper segments, leaving some space for the peppers to cook and relax.

Sprinkle a little more grated cheese on top of the stuffed peppers for a crust.

Preheat the oven to 375°F (190°C).

Place the stuffed peppers in a baking dish, cover them with foil, and bake for 20 minutes.

Remove the foil and bake for an additional 15 minutes until the tops are crispy.

Check the peppers to ensure they are soft and crispy on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens