Never miss a recipe again

Sign up to our Newsletter to receive FREE Healthy World Cuisine Recipes and Fun and Easy Tips for Healthy Living.

  • We hate SPAM and promise to keep your email address safe.

Cheesy Stuffed Peppers with Rocket

Bright and colourful bell peppers stuffed with Italian sausage, arugula, mozzarella cheese, delightful spices and fresh herbs. This low carb, gluten free and egg free dish packs a punch of flavour that will keep your family and guests going back for seconds. Cheesy Stuffed Peppers with rocket_MG_4937

My boys are trying to lower their carbs and they also are in the middle of exams and that makes for the moodiest and grumpy teenagers you have ever come across. If you try to wake them from their slumber, they growl like a bear. If you ask them how their exam went they mutter..."Fine" and then storm off to their rooms.

Cheesy Stuffed Peppers with rocket_IMG_8735

Supplies were running low in my kitchen and that is when you have to think fast on your feet. I feel most accomplished when I can create a dish using up all of those little bits of this and that's, just before a new "inventory haul".

I found a package of Johnsonville Mild Italian Sausage in the bottom shelf of my freezer. Johnsonville sausages are very flavourful and just have a little bit of heat/spice and that makes this delicious without needed to add lots of extra seasonings. If you are diabetic and decide to use fresh ground plain pork sausage, you will need to add some ground cumin, paprika, salt, pepper and red chili flakes to get those flavours going.Cheesy Stuffed Peppers with rocket_IMG_8700

Now we are in business. How do we deal with the low carb dilemna? I found a package of tricolored bell peppers, otherwise known as the holding vessel.

Cheesy Stuffed Peppers with rocket_IMG_8692

Then, I stopped dead in my tracks. The only memory I have of stuffed peppers is my families overcooked stuffed peppers with ground beef, rice and left over tomato sauce and it made me cringe. In addition, my least favorite bell pepper is the green one as it is more bitter compared to the yellow and red ones . My recollection is my family always used to serve the nasty green one's with under seasoned meat filling and overcooked mushy green pepper. You know when you are a small kid textures play a big role in food likes and dislikes. Is it possible that they even cooked these in a pressure cooker? Oh the horror of it all! How can I change my impression of my childhood impression of stuffed peppers?

Cheesy Stuffed Peppers with rocket_IMG_8722

I was on a mission to make this dish flavorful, spicy, seasoned, with lots of veggies inside and make it kid friendly by adding a little melty mozzerella cheese inside and on top. You have to just love the melty cheese just dripping from the tops peppers when you take it out of the oven. For some reason just that keeps your whole mind off the fact that there is not any added carbohydrates in this dinner.

Cheesy Stuffed Peppers with rocket_IMG_4939

I will not, I repeat not, over cook my peppers to a mash but instead keep them aldente.  I did not parboil or blanch my peppers before stuffing them and putting them in the oven. I just stuffed my peppers to the brim and baked them for about 15 minutes and then added some extra cheese on top and baked them for another 15 minutes and they were perfect. Of course, as you can see from the photo, I had to leave the best part off for mine but this stuffing is so delicious I really did not miss it at all.

Instead of rice, I wanted a nice sparkle of a fresh green vegetable. Digging deep on the bottom of the crisper drawer I found some rocket or maybe some of you know this as arugula. Arugula is great cooked, Really! You just have to trust me on this. Arugula has a peppery taste and is a fun veggie sauteed just gently until it just starts to wilt. Spinach would have been nice in here too, but this was on a low inventory day.

Cheesy Stuffed Peppers with rocket_IMG_8696

You can feel free to use any vegetables you like stuffed in your peppers. Maybe you want to start by making a sofrito and then see what other veggies you have in your refrigerator. I had plenty of leeks, garlic chives, and even used the spare parts of the existing tops of the bell peppers. I had mozerella cheese on hand but feta, cheddar, or even a manchego cheese would be lovely in here.

This would be a great make a head dinner and it freezes well too. So feel free to cook once and eat twice. You gotta love that. I served my Cheesy Stuffed Peppers with Rocket with a nice tossed salad on the side.

Cheesy Stuffed Peppers with rocket_IMG_4934

It is just absolutely gorgeous today in Hong Kong. After about 6 straight weeks of rain and dull days we finally have sun. Maybe my boys will want to study by the pool today or at least take a good nap with their resting their heads on their Chinese books. We could only hope that this knowledge will transfer to their brains transdermally. Have a super day!

Hong Kong sunny Day_IMG_5116Cheesy Stuffed Pepper with Rocket - Bam's Kitchen

LESS THAN 30 MINUTE DINNERS

NEVER MISS A RECIPE

  • We hate SPAM and promise to keep your email address safe.

ABOUT HEALTHY WORLD CUISINE

Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Cheesy Stuffed Peppers with Rocket

By HWC Magazine  , , , , ,

May 25, 2014

Bright and colourful bell peppers stuffed with Italian sausage, arugula, mozzarella cheese, delightful spices and fresh herbs.

  • Cook: 45 mins
  • Yields: 4 Adults or 1 Hungry Teenager

Ingredients

olive oil - 1 tablespoon

leek - 1/2 cup chopped finely

onion - 1/4 cup chopped

celery - 1/2 cup chopped finely

Carrot - 1/4 cup grated

garlic - 2 cloves chopped finely

pork sausage - 5 links remove casing (I used Johnsville mild Italian sausages)

bell peppers - 5 assorted tri-colored peppers (red, green and yellow)

arugula - 3 cups chopped (also known as rocket)

garlic chives - 2 tablespoons

basil - 1 teaspoon

salt and pepper - to taste

dried red pepper flakes - to taste (optional)

mozzarella cheese - 1.5 cups grated (can use kind of cheese you like-save 3/4 cup for the topping)

Directions

1Preheat oven 10 190C (375 F).

2Cut the tops off of the bell peppers and remove the seeds and white pith inside. (Do not throw the tops away the tops as you can remove the stem and chop up the little bits of colourful pepper and add to the pork mixture later) Turn the pepper on it's side and just trim just a little bit off the bottom of the pepper with a knife so that it will set flat to bake in the oven. (Do not cut all the way through the bottom of the pepper just to make it even so that it balances)

3In a wok or frying pan, add olive oil and then add chopped leek, onion, celery,carrot and garlic and sautéed until vegetables are translucent about 3 minutes. Add the pork sausage that has been removed from the casing to the pan and break up with spatula or chopsticks. Stir fry for about 5 minutes or until the pork sausage is golden brown. Drain the pork mixture of extra oil and return to pan. Add the arugula, garlic chives, basil, salt and pepper and extra crushed red peppers if you like it spicy. Just toss until the arugula wilts just slightly. Turn off the burner. Add only 3/4 cup mozzarella cheese and toss-save the other 3/4 cup for topping. (Just as a reminder if you are using fresh pork sausage without any seasonings you will need to add ground cumin, paprika, salt, pepper and red chili flakes to get those flavours going.)

4Stuff each of the prepared bell pepper cups full and pack tightly as they settle a bit during baking. Place the peppers upright into a 8x8 greased baking sheet or lined with parchment paper so they do not stick.

5Bake the peppers for 15 minutes and then after 15 minutes add the 3/4 cup of mozzarella cheese on top and bake for another 15-20 minutes or until you can easily pierce the peppers with a knife and the cheese is nicely melted and slightly golden.

6Enjoy Cheesy Stuffed Peppers with Rocket hot out of the oven with a nice tossed salad on the side. You can also freeze these Cheesy Stuffed Peppers with Rocket for up to 2 months and enjoy on another busy weeknight.

00:00
  • I tried the ‘fall asleep on your books’ method of studying! I’m sure your boys enjoyed this 🙂

  • Very nice BAM. I like the idea of transdermal education. I could do with a bit of it myself.

  • Robyn

    My experience with stuffed peppers was the same as yours, Bam, lol. These look fantastic and I’ve never thought to saute arugula before but I’m sure it would be amazing. I don’t parboil my peppers either. They need to have some oomph! I would love this as an alternative to rice – thanks so much for a great recipe!
    Love that pic from your balcony – how do you leave it? Stunning!
    Pinned and stumbled. Have a great day.

  • Maureen

    You can study transdermally in Hong Kong? I think we’ll all come over for that. 🙂 The stuffed peppers I had as a youngster were just what you described. Awful! These are upmarket stuffed peppers for sure.

  • Eha

    That front red pepper is really calling out to me 🙂 ! Lovely recipe – I must admit that altho’ I use arugula often and have even cooked it, it has not been used as a vegetable stuffing – but it will be!!! Love the photo – how times have changed: the first few times I landed in HK [Kai Tak, naturally!] the harbour was full of red sails of all the junks and one went to Macao by a lumbering ferry 😀 !!!

  • I love stuffed peppers–these sound great! That photo you shared of Hong Kong with the boats is beautiful!

  • So colourful! I’ve also done some stuffed peppers this month, but this recipe looks so good I’m willing to make them again 🙂

  • kitchenriffs

    “My recollection is my family always used to serve the nasty green one’s with under seasoned meat filling and overcooked mushy green pepper.” Did we grow up in the same family? I’ve always disliked stuffed pepper for the same reason. And yes, rice was added for bulk in my mother’s stuffed peppers too. 🙂 Gorgeous recipe (both the pictures and the recipe itself). Like this, a lot — thanks.

  • I have so many arugula recipes – it’s hard to believe I’ve never cooked with it. Your stuffed peppers look like they hit the perfect note.

  • Great meal and way to deal with the low-carb dilemma. Going low carb during exam season does sound like a serious challenge! Good thing you are digging deep, stacking on protein, and keeping things delicious. I have always wanted to make stuffed peppers. I have never seen one without some type of rice or pasta and you are giving me great ideas. Thanks!

  • Pingback: Wordpress Blogs - Wordpress Blogs .NET()

  • hotlyspiced

    I’m so glad the sun has finally made an appearance. Your teenagers sound just like my uni students when they have their exams. I love the look of your stuffed capsicums (I don’t like the green ones, either). I think this is definitely a dish my fussy no-carb uni students would love xx

  • Looks like a great recipe! We have this new market basket that gets delivered, with tons of greens every week. This is a delicious way to use some of them up!

  • ohlidia

    I love it Bam! This is what I’m making for dinner tonight!

  • Kumar’s Kitchen

    Bam, we can completely relate to the unappetizing mouth feel of over cooked stewy green bell peppers…they are awful….but on the other hand…your beautiful food clicks,al dente peppers and that scrumptious filling and topping made us forget all that and look at this dish afresh….gorgeous,delicious and perfectly appetizing dish,thanks 🙂

  • Thankfully, mine haven’t reached that no/low carb thing yet, I think they enjoy their cookies too much! I’m sure it’s coming though. My recollection of stuffed peppers was similar, they were mushy but my mum spiced them up since they were Indian style. I love stuffed peppers though, even the ghastly green ones with the horrid tomato sauce 🙂
    These however are quite elevated! Love the freshness.

  • I really like the addition of the arugula in your stuffed peppers…they sound and look great.

  • Ohh my that’s so yum! and yes I don’t parboil them as well so it retains its crispness

  • I never liked nor would eat stuffed green peppers but yours changed my mind, like the arugula idea.

  • i love a deliciously roasted cap! i stuffed mine with leftover risotto one. so damn good!

  • I wouldn’t say no to a delicious and perfectly made stuffed pepper such as this one!

  • Joanna

    Wow, these look amazing! Making my mouth water!! Om nom nom… 🙂 xo

  • shashi @ http://runninsrilankan.com

    I love “cook once, serve twice” meals! These cheese topped, stuffed peppers sound delish!

  • Love your stuffed peppers recipe, BAM, so colorful and tasty!

  • Joyti

    Ooo, this looks delicious. Peppers stuffed with stuff and CHEESE (my favorite!). Yum!

  • Stuffed peppers are one of my favorite meals so I have got to try yours! YUM!

  • I love stuffed peppers a lot, they are so full of goodness 😀
    Yours look fantastic!

    Cheers
    Choc Chip Uru

    • Bams Kitchen

      Hi There CCU! I bet you are still on cloud 9 after meeting Heston. I think maybe in your case you may want to add some carbs such as rice or quinoa to replace the pork sausage in this dish to keep it vegetarian for you. Take Care, BAM

  • I love all the veggies in this! While I’m not really on a ‘low carb diet’ I do try to avoid eating a lot of starchy foods. Great recipe.

    • Bams Kitchen

      Hello Mary, thank you and it is the perfect season for using the harvest vegetables.Have a super week! Take Care, BAM

  • This is a great low carb meal! I’m with your boys, trying to cut some carbs, so this is going to be a perfect meal to try this week!

  • The stuffed peppers are so good! You made them into cheesy one, that’s even better! Your story about your boys remind me of my own studying time in school. Ugh. I definitely don’t want to go back to those exam days… Your home cooked meal is a very relaxing and positive factor for your boys… You are such a good mom. I wish to be able to provide good food that my kids look forward to despite their busy studying time. 🙂

  • I love stuffed peppers and I can imagine how kitchen smelled as you were cooking these!

  • Bam! Can’t help but drool. That moment when you see that lovely large photo of oozing cheese? It’s like hypnosis! LOL…

    Julie
    Gourmet Getaways

  • Love the colors!! I’ll have to make these for myself one night when my hubby isn’t home – he’s not a stuffed pepper fan (crazy, right?!)

  • These stuffed peppers look so yummy!

  • I’ve tried stuffed peppers before but not very successfully. These look fantastic and very teenaged boyish:D This kicks things up to a whole new level for a no carb meal! Your weather looks incredible.. and the views and just stunning! Your photo made me feel so happy.. I’m looking out at a downpour of rain but on the bright side.. it’s not snow:D xx

  • I believe that you achieved what you set out to do – these look marvelous and nothing like the childhood ones. I love greens cooked in something like this – they really brighten it up overall!

  • Wow Bam,
    These stuffed peppers look fantastic!

  • Why would your boys lower their carbs in the middle of exams! But I am sure this must have come to their rescue. Sounds delicious!

  • I love the ingredients in this recipe and I bet they are fabulous!

Simple Share Buttons