This recipe puts an Italian twist on stuffed peppers, using Italian sausage, herbs and staple summer vegetables. The light char from the peppers gives these all the flavor of a summer BBQ with very little hassle. Next time you’re looking for a creative dinner option, give these a try.
4 red and yellow bell peppers, lightly charred and halved
1 lb ground Italian sausage
1 zucchini, chopped
2 tbsp. olive oil
2 garlic cloves, minced
2 sprigs fresh thyme
1 ¾ cups ricotta cheese
1 cup shredded mozzarella
½ cup fontina cheese
2 cups tomato sauce
Fresh basil or chives (garnish)
Red pepper flakes to taste
Salt and pepper to taste
Lightly char peppers over an open flame, rotating for about 3-4 minutes. Let steam for 10 minutes in a covered bowl to the side. Slice in half and remove seeds.
Add Italian sausage and zucchini to a hot skillet with olive oil and cook for 6-8 minutes. Add herbs, garlic, 1 cup tomato sauce, thyme, red pepper flakes, salt and pepper and simmer until slightly thickened.
Preheat the oven to 425 degrees. In a bowl, mix ricotta, fontina, salt and pepper to taste. Add the remaining tomato sauce to a baking dish, placing the peppers on top. Fill with your meat sauce, then add a dollop of ricotta mixture to each. Add shredded mozzarella on top, as well. Bake until the cheese has melted, about 15-20 minutes. Garnish with fresh basil or chives and serve!