These beautiful stuffed bell peppers turned out better than I had hoped. The flesh was juicy and flavorful and the filling was garlicky, melty, and satisfying.
I always get the best inspiration from my local farmstand. When I saw the generous size and perfect shape of these peppers I knew they were for stuffing.
These Farm-Fresh Peppers Make a Wonderful Low-Carb and Grain-Free Meal!
After shopping around the farm stand I also found some gorgeous chard, crisp yellow onions, and a huge bunch of fresh parsley to use in the filling.
I’m a big fan of getting extra leafy greens into every meal, so pairing some succulent cooked chard with the peppers seemed like a fine idea. I wasn’t wrong. The chard cooked perfectly with my homemade sausage and made a wonderful savory filling for the peppers.
Once they are all full they will look like this.
Bake the peppers for 30 to 45 minutes at the center of your oven. When done the peppers will be tender and the filling will have melted and browned on top.
Sprinkle the peppers with a little fresh parsley and serve them hot from the oven.
If you are lucky enough to have a pepper or two left over, reheat them for breakfast the next day and serve them with a fried egg on top! YUM!
- 4 large bell peppers
- 1 pound bulk sausage
- 1 small yellow onion
- 2 to 3 tablespoons minced garlic
- 1 large bunch chard or other dark leafy green
- 8 ounces (about 2 1/2 cups) grated cheddar cheese
- 1/2 cup chopped fresh parsley
- In a large skillet brown the sausage lightly over medium-high heat. Meanwhile small dice the onion and mince the garlic.
- When the sausage has browned slightly, turn the heat down to medium and add the onion and garlic and sauté for 5 minutes.
- Use this time to wash and chop the chard into uniform pieces approximately 1 inch square.
- Add the chard to the pan and continue cooking for another 5 to 10 minutes, stirring occasionally.
- Remove the pan from the heat and transfer the filling to a bowl to cool.
- Preheat your oven to 375°F.
- Prepare the peppers by washing and drying each one. Cut them lengthwise and remove the seeds, membrane, and stem.
- Grate the cheese and add it to the filling mixture along with the chopped parsley. Stir gently.
- Arrange the peppers on a baking sheet and using a spoon, scoop the filling into each one. Gently press the filling into all the crevices of the peppers.
- Bake the peppers for 30 to 45 minutes at the center of your oven. When done the peppers will be tender and the filling will have melted and browned on top.
- Sprinkle the peppers with a little fresh parsley and serve them hot from the oven.
Cook's Tip: If you are lucky enough to have a pepper or two left over, reheat them for breakfast the next day and serve them with a fried egg on top! YUM!