Real Recipes From Real Home Cooks ®

stuffed pepper quarters

(1 rating)
Recipe by
Jennifer Bass
Richmond, KY

I love stuffed peppers and these are a great light and filling lunch.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min

Ingredients For stuffed pepper quarters

  • 1 lg
    red bell pepper
  • 1 lg
    orange bell pepper
  • 1 lg
    yellow bell pepper
  • 5 slice
    bacon, cooked & crumbled
  • 1 sm
    onion, chopped
  • 4 Tbsp
    butter
  • 8 kg
    baby portobello mushrooms, coarsely chopped
  • 1/2 c
    ricotta cheese
  • 1/4 c
    mozzarella cheese, shredded
  • asiago cheese, optional
  • balsamic vinaigrette dressing, optional

How To Make stuffed pepper quarters

  • 1
    Preheat oven to 350 degrees. Cut peppers in half, scrape out the seeds, carefully remove the membrane with a knife, remove stems and rinse with cold water. Pat dry. Cut the halves in half (cutting the peppers into quarters). Turn upside down on a paper-towel lined plate for about 5 minutes to let any excess fluid drip out.
  • 2
    On a baking sheet lined with aluminum foil and lightly sprayed with non-stick cooking spray, place the peppers, cut side up, in the oven and bake for 20 minutes.
  • 3
    While the peppers are baking, saute the onions and mushrooms on medium high heat in a small skillet with about 4 tablespoons of butter. Once the onions are soft and translucent, remove from heat and let cool.
  • 4
    Combine the ricotta, mozzarella, bacon, onions and mushrooms in a small bowl. Stuff the peppers with the cheese mixture and gently sprinkle more garlic salt and Italian seasoning over the peppers.
  • 5
    Bake for approximately 5-10 minutes, or until cheese has melted. Drizzle with balsamic vinaigrette dressing and freshly grated Asiago cheese, if desired.

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