Stuffed Peppers | Cooking Italian with Joe

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

More nutritious or a cheaper alternative.

Preheat the oven to 350°F.

Cut the red bell peppers in half and clean out the seeds.

In a large bowl, add 3 cups of breadcrumbs.

Crack 3 large eggs into the bowl.

Add 3 tablespoons of butter to the bowl.

Cut the small tomato into quarters, then cube it and add to the bowl.

Chop the parsley and add it to the bowl.

Fold all ingredients in the bowl together.

Grate the lemon rind and add about a tablespoon to the mixture.

Chop the garlic and add it to the bowl.

Slice the puto and add it to the mixture.

Grate the Kacio Cavallo cheese and add it to the bowl.

Grate the Parmesan cheese and add it to the bowl.

Add the ricotta cheese to the mixture.

Chop the basil and rosemary, then add them to the bowl.

Add about a tablespoon of cracked pepper and a half teaspoon of salt to the mixture.

Add about a third of a cup of extra virgin olive oil to the bowl.

Taste the mixture before stuffing the peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens