Chris' Recipes

Bon Appetite!

Italian stuffed Peppers

Written By: Chris - Apr• 24•12

Peppers can be stuffed with just about anything that you have on hand to create a delicious, rich dinner.  This looks so rich and cheesy that you might assume it’s really bad for you?  Well it’s not!  Just check out what’s in it as it is actually a pretty light dinner!  You may choose light cheese, or use less.  I recently posted my lighter Lasagna and when I originally began preparing that dish, I had made a little too much of the layer ingredients – leaving me left overs!  Since I had a variety of kinds of peppers in the fridge and also had the left over layer ingredients, I was inspired to assemble these stuffed peppers!

The mild cheese filling and simple sauce goes well with the variety of peppers.  You get a bite from the jalapeno and also some sweetness and crunchy texture from the other peppers.  This pairs perfectly with the Merlot wine shown below!


2 Cups (roughly) Cream Cheese mixture:

3 oz. part skim Ricotta Cheese
2 oz. 1/3 less fat Cream Cheese
3 oz. light Sour Cream
1 Tablespoon grated Parmesan Cheese

1 can Tomato sauce
1/2 can prepared Pasta Sauce, plus 1/2 Cup
1 1/2 Cups cooked White Rice
2 Cups cooked ground turkey/beef and onions
2 Garlic cloves
2 Tablespoons Italian Seasoning

1 1/2 Cups shredded Colby Jack cheese

1 Bell Pepper
6 medium Jalapeno Peppers
8 sweet Yellow, Red & Orange Peppers

Clean and core peppers.  Remove all stems, centers and seeds.  To par cook the peppers, microwave them on high for two minutes or so in an oven safe dish that has been sprayed with non stick cooking spray.

Combine all ingredients above including the 1/2 cup of prepared pasta sauce.  (Reserve tomato sauce, Italian Seasoning and pasta sauce and cheese)

Stuff peppers with the cheese mixture and return to baking dish

Pour tomato sauce over peppers and sprinkle with Italian seasoning.  Gently pour the half can of prepared pasta sauce over top.

Cover with foil and Bake at 350 for about 45 minutes until hot and bubbly.


Add cheese and broil uncovered until cheese is hot and browned.

We enjoyed this with a delightful Joseph Phelps Merlot.  It is a magnificent wine… I wish I could have a glass right now!





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