cheese stuffed sweet peppers with sauce

★★★★☆ 6 Reviews
lynnsocko avatar
By Lynn Socko
from San Angelo, TX

I found these cute little peppers and had to create a recipe around them, this is what I came up with. This is a low carb version of stuffed manicotti.

Blue Ribbon Recipe

I have been eyeing those little peppers in the produce section and now I know just what to do with them! We love this recipe and look forward to preparing it again. Next time we may try par-boiling the peppers as well.

— The Test Kitchen @kitchencrew
★★★★☆ 6 Reviews
serves 4-6
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For cheese stuffed sweet peppers with sauce

  • SAUCE
  • 2 lb
    ground white turkey
  • 5 clove
    garlic, minced
  • 1/2
    sweet onion, chopped
  • 2 tsp
    italian seasoning
  • 1 tsp
    dried basil
  • 1 tsp
    mrs. dash tomato and basil
  • 1 tsp
    granulated onion
  • 1 tsp
    cracked black pepper
  • 2 can
    (15oz) diced tomatoes w/oregano, basil and garlic, no salt added
  • 4 oz
    tomato paste, no salt added
  • 2 c
    fresh tomatoes
  • 1 Tbsp
    white sugar
  • 1 tsp
    lemon juice
  • salt and pepper to taste
  • STUFFED PEPPERS
  • mini bell peppers
  • 16 oz
    light ricotta and/or greek yogurt
  • 8 oz
    provolone
  • 6 oz
    asiago or parmesan
  • 1
    egg

How To Make cheese stuffed sweet peppers with sauce

  • 1
    These cute little peppers are great for this recipe, but any sweet pepper would work.
  • 2
    Place garlic, onion, turkey in soup pot with about 1 tbsp. of olive oil. Cook on low till almost done, add canned tomatoes, tomato paste, and fresh diced tomatoes. Also add dry seasonings, sugar and lemon juice.Simmer 30-40 min. Taste and reseason if necessary. Add salt & pepper at this point. NOTE: I like to put my fresh and canned tomatoes in the food processor and pulse them to remove some of the chunks.
  • 3
    NOTE: To reduce the fat and sodium, you can sub some or all of the ricotta with greek yogurt. Mix together ricotta, provolone and most of asaigo or parm and egg. (Reserve a little parm to garnish after cooking). Cut stems off of peppers and remove seeds. Stuff peppers.
  • 4
    Laddle a small amount of sauce in bottom of baking dish, lay peppers on top, then top with sauce. Bake 375° for about 35-45 min. till bubbly. Serve and garnish with grated asaigo or parm.
ADVERTISEMENT
ADVERTISEMENT