Stuffed Pepper Quarters

Jennifer Bass


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

★★★★★ 1 vote
10 Min
35 Min


1 large
red bell pepper
1 large
orange bell pepper
1 large
yellow bell pepper
5 slice
bacon, cooked & crumbled
1 small
onion, chopped
4 Tbsp
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


  • 1Preheat 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.
  • 2On 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.
  • 3While 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.
  • 4Combine 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.
  • 5Bake for approximately 5-10 minutes, or until cheese has melted. Drizzle with balsamic vinaigrette dressing and freshly grated Asiago cheese, if desired.

Printable Recipe Card

About Stuffed Pepper Quarters