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UnStuffed Bell Peppers
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Un-Stuffed Bell Peppers

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Sarah Fragoso

Ingredients

  • 1 lb. ground beef
  • 1 lb. mild Italian sausage casings removed
  • 3-4 red and/or yellow bell peppers
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 zucchini – grated about 1 cup
  • ½ cup fresh basil roughly chopped
  • 15 ounces tomato sauce
  • 1 tablespoon dried oregano
  • 2 tablespoons balsamic vinegar
  • Sea salt and black pepper to taste
  • 1 cup shredded cheddar cheese optional
  • 1 tablespoon bacon grease or butter

Instructions

  1. Preheat oven to 500.
  2. Place the whole bell peppers on a baking sheet and roast for 15-20 minutes, turning often until the peppers are tender and the skin starts to blacken.
  3. Let the peppers cool until they are cool enough to handle and then cut them in half, scrape out the sides and slice length wise into strips, about 1 inch wide and set aside.

  4. In a large oven safe skillet, cook the onions in bacon grease or butter over medium heat until soft; add the ground beef and Italian sausage and brown, and then add the garlic and cook for just another minute or two. 

  5. Add the shredded zucchini, basil, and tomato sauce and stir well, bring to simmer.
  6. Add the oregano, vinegar, and salt and pepper to taste and simmer together until the zucchini shreds are soft, about 3-5 minutes.
  7. Layer the sliced roasted bell pepper on top of the meat and serve immediately or if using cheese, sprinkle with cheese and warm under broiler until the cheese is melted.
  8. Garnish with fresh chopped parsley if desired.