I seem to have a recipe problem you guys. I always end up making something that takes 20+ ingredients, special trips to the grocery store, and produces 500 dirty dishes. Well times are a changin’ around here. Convenience and simplicity need to start taking over. Except for special occasions, and parties, and times when we’re just feeling fancy for the heck of it.
Kev and I seem to have a constant battle going on to cut the carbs or at least reduce them during our weekday meals. (Free for all on the weekend!!) These stuffed peppers are a perfect way to get your pizza fix without the carb part of things. You’re also welcome to add anything to the mix that you would normally put on your pizza – just to suit your fancy…
Our favorite classic pizza is sausage (not pictured), pepperoni, tomato sauce, onions, peppers, and mushrooms. I started the recipe by cooking some hot italian sausage in a skillet, then chopping up onions, mushrooms, and pepperoni and adding it to saute until the veggies started to soften. There’s no need to cook them completely, as they spend about 30 minutes simmering away inside the green pepper.
Did you catch how easy this is?? 7 ingredients, about 10 minutes of prep time, then let them simmer away in the oven for about 35 minutes. Think of what you can do with all your extra time now! Read a book, play with your cat, orrr watch more episodes of Friends because Parenthood just ended and you literally feel like your entire family just died.
I really don’t even know how to function right now without the crazy Bravermans — can the show just please be miraculously resurrected?? I never knew how to answer the question of “If you could choose 1 person to have lunch with, who would it be? Now I know. One night at a Braverman family dinner would do the job. I may choose to be there on a night where things aren’t falling apart, but then again, that’s when things become interesting! RIP Parenthood.
Voila! Pizza stuffed peppers! Once these little guys got stuffed, I put their pepper cap on top and threw them in the oven for 30 minutes. They then got a healthy dose of Italian blend cheese (and I mean reaaalllly healthy) and then went back in the oven for 5 minutes until things were melty and gooey and roasty toasty.
These peppers are cute as a button and so so so yummy. If you’re my husband, you also like to eat the leftover filling mixed with your scrambled eggs in the morning. I’m not sure about that one yet, but he’s also the guy whose specialty breakfast recipe is 3 fried eggs, spread with peanut butter and topped with a healthy dose of ketchup!! Crazy man.
We’ll stick with our current roles of me as the chef, Kev as my best assistant/chief dishwasher and Sir Percival as head taste tester.
- 1 lb hot italian sausage
- ¼ lb diced pepperoni
- 1 onion, chopped
- 2 cups mushrooms, chopped
- 1 cup tomato sauce
- ¾ cup italian cheese blend
- 4 green peppers
- Preheat oven to 375 degrees.
- Saute sausage in skillet until starting to brown. Add onions and mushrooms, saute until starting to soften, about 3 minutes.
- Add tomato sauce and pepperoni. Stir to combine.
- Slice the tops off of green peppers, fill with sausage/veggie mixture. Put tops back on peppers and place in baking dish.
- Bake for 30 minutes.
- Take out of oven and remove pepper top, sprinkle cheese on pepper and put back in oven for 5 minutes or until cheese is melted and bubbly.