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    Home » Mains » Pork, Ham, Bacon » Cheesy Stuffed Peppers with Rocket

    Cheesy Stuffed Peppers with Rocket

    Published: May 25, 2014 · Modified: Feb 5, 2021 by HWC Magazine · 43 Comments

    Jump to Recipe Print Recipe
    Cheesy Stuffed Peppers with Rocket / https://www.hwcmagazine.com

    Cheesy Stuffed Peppers with Rocket are 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

    Why you are going to LOVE Cheesy Stuffed Peppers with Rocket

    Low Carb

    Cheesy

    Cooks up in 30 minutes

    Even picky Kids and Teenagers will eat

    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 mozzarella 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

    How long to cook stuffed bell peppers

    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.

    Keeping it Low Carb

    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 sautéed 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_5116

    More Low Carb Recipe Ideas

    Asian Beef Rollups

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    Low Carb Turkey Veggie Burger

    Low Carb Spicy Bulgogi Beef Stir Fry

    Asian Beef Roll Ups

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    Cheesy Stuffed Peppers with Rocket

    Bright and colourful bell peppers stuffed with Italian sausage, arugula, mozzarella cheese, delightful spices and fresh herbs.
    5 from 2 votes
    Print Pin Rate
    Course: Mains
    Cuisine: American
    Cook Time: 45 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4
    Calories: 609kcal
    Author: HWC Magazine

    Ingredients

    • 1 tablespoon olive oil
    • ½ cup leek
      chopped finely
    • ¼ cup onion
      chopped
    • ½ cup celery
      finely chopped
    • ¼ cup Carrot
      grated
    • 2 cloves garlic chopped finely
    • 5 links pork sausage - 5 links remove casing (mild Italian sausages)
    • 5 whole bell peppers
    • 3 cups arugula
      chopped (also known as rocket)
    • 2 tablespoon garlic chives
      optional - chopped
    • 1 teaspoon basil
    • salt and pepper
      to taste
    • red pepper flakes to taste (optional)
    • 1.5 cups mozzarella cheese (can use kind of cheese you like-save ¾ cup for the topping)
    US Customary - Metric
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    Instructions

    • Preheat oven 10 190C (375 F).
    • Cut 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)
    • In 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 ¾ cup mozzarella cheese and toss-save the other ¾ 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.)
    • Stuff 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.
    • Bake the peppers for 15 minutes and then after 15 minutes add the ¾ 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.
    • Enjoy 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.

    Notes

    Use Gluten free Italian sausage to keep gluten free. Can also use turkey sausage. If you want to make this vegetarian, you can substitute with mushrooms. 

    Nutrition

    Serving: 1g | Calories: 609kcal | Carbohydrates: 6g | Protein: 32g | Fat: 51g | Saturated Fat: 18g | Cholesterol: 135mg | Sodium: 1184mg | Potassium: 531mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2364IU | Vitamin C: 8mg | Calcium: 266mg | Iron: 2mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 2 votes

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      Recipe Rating




    1. Larry says

      December 10, 2021 at 5:32 pm

      5 stars
      An old favorite

      Reply
    2. Dana says

      December 06, 2021 at 1:09 am

      5 stars
      so simple and so good

      Reply
    3. dana says

      December 06, 2021 at 1:07 am

      How fun

      Reply
    4. Bernice says

      September 13, 2014 at 6:58 pm

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

      Reply
    5. Shumaila The Novice Housewife says

      June 14, 2014 at 5:48 pm

      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!

      Reply
    6. Asmita (@FoodieAsmita) says

      June 03, 2014 at 10:26 am

      Wow Bam,
      These stuffed peppers look fantastic!

      Reply
    7. Donalyn@TheCreeksideCook says

      May 29, 2014 at 8:23 pm

      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!

      Reply
    8. Barbara Bamber | justasmidgen says

      May 29, 2014 at 4:12 pm

      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

      Reply
    9. bentodays says

      May 29, 2014 at 12:04 am

      These stuffed peppers look so yummy!

      Reply
    10. ashley says

      May 28, 2014 at 7:27 pm

      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?!)

      Reply
    11. gourmetgetaway says

      May 28, 2014 at 1:35 pm

      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

      Reply
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