Sunday, September 12, 2010

Recipe for Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com
My favorite version of stuffed peppers, with turkey Italian sausage!

I've been a long-time fan of stuffed bell peppers, but what inspired me to create this new stuffed peppers recipe was the gorgeous large green bell peppers my grocery store had last week for only $.50 each. (Well, that and the fact that my dad loves stuffed peppers and I hadn't made them for him for quite a while.) I planned to make a meatless stuffed pepper but then I found two links of turkey Italian sausage in the fridge. I couldn't resist adding that to the mix, but you could easily make this vegetarian by substituting sauteed mushrooms for the sausage. I enjoyed a couple of these flavorful stuffed peppers with my dad, who gave them a very enthusiastic thumbs up!

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comStart by cooking one cup of long-grain brown rice. I used my beloved Zojirushi Rice Cooker with Uncle Ben's Brown Rice, but you can also just follow package directions and cook the rice on the stove.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.com
I don't remember where I learned this trick of barely slicing off the bottom of the bell pepper to make a flat spot for the pepper to stand on, but I always do this now when I'm hollowing out the peppers.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comCut off a fairly generous amount of the stem end of the pepper, because you'll be chopping that up to add to the stuffing mixture. Then remove seeds and stand the peppers up in a baking dish you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comRemove the stems, then chop up the pepper tops along with one large onion. I made this fairly small dice because I wanted it well-distributed in the rice.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comHeat olive oil, then saute the peppers and onions for 3-4 minutes, until they are starting to soften but aren't browned.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comRemove the peppers and onions, add a bit more olive oil, then squeeze the sausage out of the casings and saute until browned, breaking apart with the turner as you cook.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comAdd the onions and peppers back to the sausage, add dried spices and saute 2-3 minutes to blend the flavors.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comThen mix in the cooked brown rice and Parmesan cheese and cook 1-2 minutes to warm the mixture.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comStuff the filling mixture into the peppers, pushing down with a spoon so the peppers are tightly stuffed. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have peppers that are smaller than I did, you might have a bit of filling left. You can bake it in a small ramekin along with the peppers. Cook the stuffed peppers at 375 F/190C for about 30 minutes.

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comAfter 30 minutes, remove from oven and put a generous pinch of grated mozzarella on top of each pepper. (The filling might have shrunk down a little, making it easy to add the cheese.)

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comPut peppers back in the oven and bake 10-15 minutes more, or until cheese is melted and lightly browned. Serve hot.


Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan found on KalynsKitchen.comStuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
(Makes 4 large stuffed green peppers, recipe created by Kalyn when her market had a great sale on peppers!)

Ingredients:
1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Instructions:
Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
Green and red bell peppers are low-glycemic and very nutritious, and stuffed bell peppers like this made with brown rice are a great main dish for phase 2 or 3 of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight using The Glycemic Index partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas for Stuffed Bell Peppers:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Southwestern Stuffed Peppers from Kalyn's Kitchen
Stuffed Peppers with Turkey Italian Sausage, Ground Beef, and Mozzarella from Kalyn's Kitchen
Stuffed Peppers with Cabbage from Kalyn's Kitchen
Couscous and Feta Stuffed Peppers from Smitten Kitchen
Goat Cheese and Olive Stuffed Peppers from The Perfect Pantry
Gluten-Free and Grain-Free Stuffed Peppers from Elana's Pantry
Feta Stuffed Peppers from Seriously Good
Stuffed Peppers with Ground Turkey from Gluten Free Goddess
Classic Stuffed Peppers from What's Cooking Chicago?
Pizza Stuffed Peppers from Healthy. Delicious.
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
counter customizable free hit

99 comments:

  1. Josh peeked over at the screen and said, those look good:) They sure do!

    ReplyDelete
  2. Thanks Maria (and Josh!) And you could make some vegetarian and some not, so these would be perfect for you guys!

    ReplyDelete
  3. These look delicious, Kalyn! I luv stuffed peppers and have several peppers ripening in the garden right now so this will be great. Your recipe looks wonderful. Sometimes I like to slice my peppers in half lengthwise before stuffing them. You get more cheese on the stuffing that way :) Thanks for the great recipe!

    ReplyDelete
  4. Patrice, I'm jealous that you have ripening peppers. My peppers are puny this year. Glad you like the sound of this; my dad loved it and so did I.

    ReplyDelete
  5. Kalyn,
    I see you included a link to my feta-stuffed pepper appetizer (Thanks!), did you see this recipe for Spanish Stuffed Peppers?

    ReplyDelete
  6. Green peppers and kale are about the only veggies that grew in abundance in my garden. Your healthy stuffed peppers will make good use of them.

    ReplyDelete
  7. I just made stuffed peppers using millet instead of rice. Thought I'd give it a try and it was terrific.


    I really like the additional fennel and oregano with the Italian sausage idea. They look fantastic!

    ReplyDelete
  8. Kevin, so many good variations for stuffed peppers.

    Mother Rimmy, glad you like the recipe. (And my peppers are puny, so you're doing something right.)

    CJ, I've never tried millet, but it sounds interesting. I need to get some!

    ReplyDelete
  9. Hated, hated, hated stuff peppers growing up but am inclined to try some now. How do you eat them? Do you eat the filling first, then the pepper? Or remove the filling, cut up the pepper and eat it all together? Sounds yummy!

    ReplyDelete
  10. Lidna (or is that supposed to be Linda?)

    I hated them when I was a kid too! I remember when my mom made them I would eat the filling and not touch the pepper.

    Now I slice into them and eat a bite of pepper with some filling on it. Love them!!

    ReplyDelete
  11. hey, you can stuff the bell peppers with a variation of potato,pea,and onion mixture.
    nice photographs,made my mouth water.
    thanks for the recipe.

    ReplyDelete
  12. I'm of the opinion that everything tastes better with sausage! So I adore the stuffing in this...the vehicle as well can't be beat. Gotta love peppers!

    ReplyDelete
  13. Yum, stuffed peppers sound so good right now! They're like the transition from summer (peppers) to fall (rice and sausage and melty cheese).

    ReplyDelete
  14. Maya, that would be good (but not South Beach Diet friendly with potatoes and peas!)

    Joanna, agreed! Sausage makes everything taste good.

    Amerarab Wife, I like that thought!

    ReplyDelete
  15. I've been longing to make stuffed peppers, but the ones from the farm can be a little "creative" in shape. Guess I'll just have to go for the full-figured variety in the store! I like the option of turkey sausage or mushroom.

    ReplyDelete
  16. TW, I know just what you mean. My own peppers in the garden are not only puny, but they're kind of long and skinny. These peppers from my market were beauties!

    ReplyDelete
  17. Stuffed peppers are always a treat. And I love brown rice in the stuffing.

    ReplyDelete
  18. How do you get away with not precooking the peppers? Aren't they almost raw?
    I usually drop them in boiling water for 10 minutes before stuffing - haven't tried skipping this step.
    Going to try these after I figure out about the pre-treatment!

    ReplyDelete
  19. Thanks Karina, me too! I really like the Uncle Bean's Brown Rice for this kind of thing, it's not sticky at all so the rice is nicely separated into grains.

    ReplyDelete
  20. Hi Michelle,

    We must have been commenting at the same time. No, the peppers are completely cooked, with maybe the tiniest bit of crunch, but not much. After all, they are cooking at 375F for 40-45 minutes, which is about as long as you'd cook roasted veggies of most types. I've tried it both ways (and you can certainly pre-cook if you want) but I greatly prefer stuffed peppers without the peppers being pre-cooked.

    ReplyDelete
  21. I just made these tonight. I have a guest staying with me, so I did half and half; meat and mushroom. It was perfect!
    -Brianna

    ReplyDelete
  22. I love stuffed peppers but prefer red, yellow or orange ones as I find green ones harder to digest. When I did use them I always did parboil them first. Will have to try this recipe!

    ReplyDelete
  23. Thanks! That sounds easy & delicious! :)

    ReplyDelete
  24. Healy, you're welcome. Hope you have fun making them.

    ReplyDelete
  25. Delicious Kalyn...a complete meal with a small salad on the side, what could be better?
    ronelle

    ReplyDelete
  26. Thanks Ronelle. I agree, this is my kind of meal.

    ReplyDelete
  27. I prepared these stuffed peppers for last Monday's dinner - they are delicious. Next time I'm going to try different color peppers - as I'm sure they will be equally good. This is my new favorite stuffed pepper recipe - much better than the beef, white rice, tomato sauce version I've been making for years.

    ReplyDelete
  28. Kate, so glad you liked it. Yes, I'm sure red or yellow peppers will be fantastic (I just couldn't resist the green ones for $.50 each!)

    ReplyDelete
  29. Hi

    I haven't made this for about 40 years. And when I did, I put tomato sauce over each one while baking.

    Thanks for the trip down memory lane. We are so often chasing whatever is food du jour that we forget simple and familiar.

    ReplyDelete
  30. So so glad you enjoyed the memory.

    ReplyDelete
  31. Kalyn, thanks for such a wonderful recipe. I made these stuffed peppers tonight ... they are absolutely wonderful!!!! This is a keeper recipe ... will be sharing on my blog, everyone should make these.

    ReplyDelete
  32. Glor, thanks. Always glad to hear the recipe was a hit.

    ReplyDelete
  33. Susan, you're welcome. Glad you like it.

    ReplyDelete
  34. I cannot stand the taste of cooked green bell pepper, so make stuffed peppers with red or yellow bell pepper. I like hot pepper too so sometimes make stuffed pasilla peppers - they need to be sliced lenthwise and are a bit messy but flavorful. My father was a chef and he always blanched the peppers for a minute before baking, and he added a slice of cheese on top.

    ReplyDelete
  35. I think stuffed pasilla peppers sound wonderful.

    ReplyDelete
  36. those look great! peppers were on sale this week for us too so I bought a bunch. Great timing!

    ReplyDelete
  37. Tia, I love it when my timing is spot-on like that!

    ReplyDelete
  38. I really liked this but I couldn't resist serving it with a little pasta sauce drizzled on top. I'd never had stuffed green peppers before (yes, it's true). I've always intended to try them and it was your recipe that gave me the final boot. ;)

    ReplyDelete
  39. Melissa, I'm so glad you tried stuffed peppers, and I think a little tomato sauce served over it sounds great!

    ReplyDelete
  40. I am not sure what Greek or Turkish oregeno is...would regular oregeno work or where can I buy Greek or Turkish Oregeno?

    ReplyDelete
  41. Danette, Greek or Turkish oregano is probably what you have unless it's labeled "Mexican Oregano." It's often labeled just oregano, I probably didn't need to be so picky about it!

    ReplyDelete
  42. Hi Kalyn - just wanted to say thanks for a great recipe - I made an almost vegan version - just a little cream cheese and some leftover nut roast - it was wonderful - it is posted on my blog today if you want to see how it looks

    ReplyDelete
  43. Johanna, was just thinking about you the other day! Glad this worked, will go check your version now.

    ReplyDelete
  44. I found this recipe via Pinterest. I made them today and they were YUM!!

    ReplyDelete
  45. Jamie, so glad you enjoyed them. And I love Pinterest!

    ReplyDelete
  46. I found your recipe on Pinterest and tried it myself. It was amazing. I just blogged about it and linked back to you. http://sarahdawndesigns.blogspot.com/2011/10/pinterest-recipes-stuffed-bell-peppers.html

    ReplyDelete
  47. Sarah, glad you enjoyed it. I'm addicted to Pinterest!

    ReplyDelete
  48. i stumbled upon your blog from pinterest. made this a couple of weeks ago and even i thought it was delicious and i'm not a big fan of meats and sausages! super simple, yummy, and healthful. thank you!

    ReplyDelete
  49. Glad you liked it. And this is two comments in a row for this recipe from Pinterest; interesting!

    ReplyDelete
  50. Hi Kalyn! I really loved your recipe. Everyone kept asking me 'where is the red sauce?' but I personally loved it without! The parmesan really brought everything together nicely and I appreciate this recipe. I am suggesting it in my own blog today. I made a few small changes (I could not find the fennel) and I used an extra sausage for a little bit more meat, but it was delicious! I added that to the 'yes' list of dinner ideas for me and the boyfriend! :D I plan on slicing up some mushrooms next time and adding them in with the mix!

    ReplyDelete
  51. Brittney, so glad you enjoyed it. I think mushrooms would be great in this!

    ReplyDelete
  52. I just made these, and to keep my awkwardly-shaped peppers upright, I sat them in a muffin pan for baking. I don't have a ramekin (new cook). Worked like a charm!

    ReplyDelete
  53. Annie, sounds like you're a very smart new cook! Great idea.

    ReplyDelete
  54. Looks wonderful, can't wait to try it!

    ReplyDelete
  55. Thanks for sharing this Stuffed Green Peppers recipe. I found it on Pinterest. Hubby and I had them for dinner last night. It is our new fav stuffed green pepper recipe. I give it 5 stars!

    ReplyDelete
  56. Reecea, so glad you guys enjoyed them. (And I love your name!)

    ReplyDelete
  57. These look great. I freeze ahead meals for my dad that lives alone. Would u suggest freezing before baking or baking then freezing?

    ReplyDelete
  58. MaryEllen, what a great daughter you are. I would definitely bake before freezing, but for best results I would cook the stuffed peppers for a shorter time and then re-heat them by baking the rest of the time. You'd have to experiment a little to see how long they take to re-heat and then bake them that much shorter of a time. (I would thaw in the microwave on low or thaw in the fridge and then reheat.)

    ReplyDelete
  59. I cannot wait to make these tonite, but have a a question first...is it a cup of brown rice before cooking the rice, or a cup of cooked brown rice?? thanks

    ReplyDelete
  60. Measure one cup of brown rice and then cook it following the directions on the package or using a rice cooker.

    ReplyDelete
  61. Love the recipe and thanks so much for sharing. I stumbled upon your site via Pinterest. I'm making 12 of these tonight and definitely using brown rice and the mozzarella on top. Thanks for the inspiration. Merry Christmas! socalMom

    ReplyDelete
  62. For those of you a bit more health-conscious, I used chicken instead of the sausage. I also used black beans as a sub for some of the rice. Cutting off the bottom to make it flat is a great idea.

    ReplyDelete
  63. I'm trying to think of a way to have this in Phase One, but can't think of what to substitute for the rice.

    ReplyDelete
  64. You could use Cauliflower Rice (there is a recipe on the blog, use the search bar.) Or, this is a Phase One Version of Stuffed Peppers.

    ReplyDelete
  65. Found this on pinterest & they look/sound amazing! I've never tried stuffed peppers before & am a tad new to cooking...quick question (might be weird!)...for the sausage links...do you have any idea about how much 2 links would translate to oz. or lbs.? My store only seems to have 1 lb. packages :/

    ReplyDelete
  66. I buy packages with 5 links that weight 19.5 oz, so two links would be just a little less than 1/2 pound. Good question, I will add that to the directions.

    ReplyDelete
  67. Thank you SO MUCH for this recipe!! I absolutely love green peppers, and forwarded this to my husband (the household cook) when you posted back in December. He has never liked stuffed peppers and put off making it until last week, and it was the biggest hit! We all loved them, and my one-year-old couldn't get enough of the filling, which is great since it has all the veggies in it. Thank you thank you thank you!!

    ReplyDelete
  68. Christy, I am especially happy to hear that the one-year-old would eat it!

    ReplyDelete
  69. Just want to tell you that I LOVE your recipe!! I tried it for the first time tonight and my husband and I thought it was delicious. I'm just learning how to cook, and the directions for your recipe were very well laid out. Thank you so much!

    ReplyDelete
  70. Melissa, so glad you liked it, and I love that my recipes are helping you learn to cook!

    ReplyDelete
  71. Do you know the calorie count per stuffed pepper?

    ReplyDelete
  72. Ashley, I talk in the FAQ at the top of the blog about why I don't provide calorie counts.

    ReplyDelete
  73. Kalyn,

    I found this recipe on pinterest and my boyfriend has been watering at the mouth for them. I made them tonight and they were so incredibly delicious, he even ate two :) And I really loved that I could feel good about eating them seeing as how overall they are healthy!! Thank you!

    ReplyDelete
  74. Kelly, so glad you guys enjoyed the recipes!

    ReplyDelete
  75. Found this on Pinterest and thought I would give it a try. I didn't have the fennel so I used a combo of greek oregano and basil. I also added an 8 oz can of tomato sauce to keep the mixture together....my kitchen smells divine! I hope that by keeping the peppers raw before stuffing them turns out becauseI usually parboil them first to soften before stuffing.

    I will definitely let you know the outcome! And oh, I must have purchased smaller peppers because I have another pepper's worth of stuffing left over! But no worries....it's good enough on its own! ;)

    ReplyDelete
  76. Mina, thank you so much. I left a comment asking them to remove it, and if they don't I will file a DMCA complaint. (And after that I will probably delete your comment so it doesn't send any traffic to their site.)

    ReplyDelete
  77. I make something smiliar to this. I boil the peppers instead of having them raw, i also use spanish rice instead of regular rice. I also add salsa to the rice and also use ground beef or sausage. Than for on top i just use hunts tomato sauce and than i bake them

    ReplyDelete
  78. These sound AWESOME! if I slice the peppers vertically into fours and lay them like boats (similar to a potato skin boat) how long do you think I should cook them for?

    ReplyDelete
  79. Kristy, I really don't know how that would impact the cooking time, but just guessing I think it would not be that much shorter, maybe 10 minutes less. I do wonder if the filling will dry out if you stuff the peppers that way, let me know if you try it.

    ReplyDelete
  80. I will be making them sunday :) I guess the other option could be slicing them after I cook them but I just figured that would be more of a mess....I will be sure to let you know how they turn out!

    ReplyDelete
  81. Does anyone happen to know how many WW points these are? I made them before and love them but now I'm doing Weight Watchers and I need the nutritional information.

    ReplyDelete
  82. I don't know about ww points, but in the FAQ there is a link for a site I recommend that will calculate the nutritional information if that helps.

    ReplyDelete
  83. Thank you so much for the recipe! I've made this one several times for friends and family and it's always a huge hit! I actually have some friends coming over who requested I make these but I recently chose to become a vegetarian. Do you have any suggestions to what I could put in mine instead of meat? I don't like mushrooms and that seems to be the only replacement I've seen.. Thank you again for the fantastic recipe!

    ReplyDelete
  84. Sarah, small cubes of browned tofu, sauteed zucchini, chopped and sauteed cabbage?

    ReplyDelete
  85. I added a head of cabbage to stuffing and used ground turkey in lieu of beef. C'est bon!

    ReplyDelete
  86. These look fantastic. I always make extra stuffing, put stuffed peppers in pan, then put extra stuffing in pan around peppers. This way you don't need to trim the bottoms.

    ReplyDelete
  87. I think that's a fantastic idea. And everybody always likes the filling, even if they don't like peppers! Thanks for sharing.

    ReplyDelete
  88. Making these tonight can't wait to try them !!! Thanks Kalyn !! =)

    ReplyDelete
  89. Can you please tell me if the rice measurement is cooked or uncooked? I think the directions are telling us to cook 1 cup of rice according to the package directions, which would mean the recipe yields more than 1 cup of cooked rice. Many thanks.

    ReplyDelete
  90. The recipe uses 1 cup of UNCOOKED rice. It seemed clear to me, since the first instruction is to cook the rice; sorry if it was confusing for you.

    ReplyDelete
  91. AMAZING. I made this last night and added a can of tomatos to the recipe. I had so much extra mixture left over that I went ahead and baked it in a corningware dish as a casserole. In the future, we will probably just cut up all the peppers and add to the mixture and bake as a casserole. YUM YUM. The usage of pork rather than beef added such a richness to the dish. Going in our menu planning rotation frequently!!

    ReplyDelete
  92. Amanda, so glad you liked it. My version uses turkey Italian sausage, but I'm sure pork would also be delicious.

    ReplyDelete
  93. Wow made these tonight for my boyfriend and I, they were absolutely delicious. Used bratwurst for the meat and threw in some italian bread crumbs. A perfect light and delicious summer dinner! Thanks a million!

    ReplyDelete
  94. Meg, so glad you enjoyed the recipe!

    ReplyDelete
  95. Love this recipe, I can't wait to make it for my mom because she is just so healthy and was yelling at me because I made a fattening Chicken recipe yesterday -_-"

    ReplyDelete
  96. Can i bake in the morning and keep on the counter and reheat at night for dinner?

    ReplyDelete
  97. The peppers will be best baked right before you serve them. If you need to cook ahead, I would bake slightly longer than the recommended time, put the dish (covered with foil) in the fridge, then let come to room temperature and finish baking when you eat.

    ReplyDelete
  98. Made these tonight and they were so delicious!! I served marinara sauce on the side and it was great. Thanks for the recipe!

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips