This recipe must be good, I've made it three times

last year

I know there are a few here who enjoy Half Baked Harvest. I stumbled across this recipe 3 weeks ago when I had an overabundance of red peppers in my fridge. I have made it weekly since.

https://www.halfbakedharvest.com/spicy-pesto-cheese-stuffed-roasted-red-peppers/

I did stay true to the original recipe. I didnt use the pepperoni which she said was optional, and I did use less meat, which she also said was fine.

The recipe says 3-4 peppers, I made 4 or 5. I used 2 chicken Italian sausages probably 1/3 of a lb each time. I used broccoli, onion and carrot as the veg. It's very tasty. You could easily omit the meat all together and up the spices.

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Kswl

last year

last modified: last year

That dish does look good, and seems that it could lend itself to a variety of seasonal ingredients. Thanks for posting it!

adding …. I clipped the recipe for my digital file and looking through my pantry have decided to make it a meatless dish by stuffing the peppers with Royal Blend rice and reconstituted sun dried tomatoes and leaving off the pepperoni.

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Comments (10)

mtnrdredux_gw
last year
yum!
Funkyart
last year
This sounds wonderful-- and I can totally see riffing on it based on what I have.

Thanks for sharing!
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Bestyears
last year
last modified: last year
oh that looks so good. I'll try that for sure. I just made two of their recipes over the last few weeks. Very similar to each other, both excellent.

https://www.halfbakedharvest.com/one-pan-caprese-pesto-orzo-bake/

https://www.halfbakedharvest.com/spinach-and-artichoke-orzo-bake/
localeater thanked Bestyears
Lars
last year
last modified: last year
That does look good, and I like all of the ingredients. I buy lots of red bell peppers (I also like orange) because I use them so frequently.

Lately, instead of red chili flakes, I've been using Aleppo chili flakes, which is easier to use. It's not as spicy, and so I have to use twice as much, but this gives it extra chili flavor, which I like.
localeater thanked Lars
localeater
Original Author
last year
@Bestyears Those look great, I do have artichokes in the pantry that it would be nice to use up.

@Lars Thanks for reminding me I want to pick up Aleppo pepper!

@Kswl Hope you enjoy it. I actually like that the stuffing was grain-free, it felt like it balance the cheesiness better.
lascatx
last year
Looks good. And DS would like a pesto variation. Only problem for me is that we tend to have too many green peppers rather than red ones. I'm sure I could sub, but I like red even better. Maybe I can make a request of the farmer we get out box from to leave some of the peppers on longer. We also have gotten a lot on anchos the last couple of summers and those make good stuffed peppers.
nicole___
last year
I'm trying to cook more vegetarian dishes...I can leave out the chicken..and it would still have enough substance to be a meal! YUM!
LynnNM
last year
last modified: last year
i found this great recipe site quite a while back and love it! Tieghan is a genius when it comes to creating great dishes, and I’ve made lots of them. I haven’t tried this one yet, though, so thanks for mentioning it here!

Lars, do you get your Aleppo chili flakes locally? I can only find them on Amazon. Perhaps Whole Foods carries them. Tieghan seems to use them in a number of her recipes, but so far I’ve just been using our local variety.
Funkyart
last year
I agree-- so many variations with and without meat!

I have red peppers stuffed with veggies, quinoa and brown rice for dinner tonight. I didn't make them-- they are fresh but ready-to-cook from Wegmans. Perfect for a busy work day and only 220 calories. I like the recipe above for when I do have time to prepare/cook.. still very easy. I am very lactose intolerant but I don't seem to have a problem with ricotta. I definitely see this going into my rotation.