What seems like a million years ago, but maybe it was only three or four, I was working on getting my kids to love the taste of bell peppers. They were young and bell peppers were something I wanted them to be familiar with and enjoy. This way I could add it to salads and other foods I loved to make for the family.
One day I decided to make stuffed bell peppers that mimicked pizza (crust and all) and things started looking up. They really enjoyed the pepper stuffed with pepperoni, cheese and homemade croutons. Drizzled in pizza sauce it was a familiar and taste. I can now report they eat them, especially when I make them like this!
Here are the stuffed peppers before they go into the oven. They bake up so easily and are a great way to get a serving of veggies into your family’s meal.
Here are some other pepper recipes around the web you might enjoy…
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Stuffed Bell Pepper-oni
Ingredients
- 1 lb loaf rosemary & olive oil bread or other crusty bread
- 3/4 cup butter
- 4 large red, yellow or orange bell peppers
- 1 cup coarsely diced pepperoni (not the thinly sliced kind but from a stick)
- 2 cups finely shredded mozzarella cheese
- 3 cups pizza sauce
- 1/2 cup finely shredded Parmesan cheese
- 1 Tablespoon fresh herbs, chopped (rosemary, thyme or basil)
Directions
- Cut off tops of peppers. Remove seeds and membranes. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
- Slice bread into 1/2" (crouton sized) cubes (need about 3-1/2 cups). Toast in the oven on a large, rimmed baking sheet at 400 degrees F for 10-15 minutes. Melt butter in a skillet over medium heat. Working in two batches, toss toasted croutons in the butter, until fully coated and all butter is absorbed. Place croutons in a large bowl and add pepperoni to the skillet still coated with butter. Fry pepperoni over medium heat for about two minutes. Add the pepperoni to the bowl of croutons along with mozzarella cheese and toss well.
- Add pizza sauce to the bottom of a 9 x 9 baking dish. Stuff peppers with crouton-pepperoni mixture and place in the baking dish standing up. Cover tightly with foil and bake at 375 degrees F for 45 minutes.
- When done, place each pepper in a bowl and divide pizza sauce evenly over peppers. Top with Parmesan cheese and fresh herbs.
Enjoy!
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