Recipe: Italian Stuffed Peppers

Italian Stuffed Peppers

The other day, I got this craving for lasagna. Now, since we have ascertained that I am able to deal with my cravings like a reasonable human being, I contemplated this craving for a few days, trying to decide the best way to approach it. I realized that I didn’t need lasagna to satisfy this craving. Most of what I wanted was the sauce, ricotta cheese, and Italian sausage. Cool. I can work with that.

I looked into my heart, and then into my fridge and realized that those bell peppers I had overstocked on were the perfect vehicle for that saucy, cheesy goodness. I vaguely remembered a dish my dad used to make where you stuffed peppers with rice and cheese and other stuff, but I relized that I could do better. I could do healthier!

Suit up, Eventually Formers. We’re going to make something delicious tonight.


  • 4 Bell Peppers – I like the red, orange, and yellow ones for their natural sweetness and crunch.
  • ½ cup Fat Free Cottage Cheese
  • ½ bag frozen cauliflower
  • 1 ¼ cup Pasta Sauce (I used Tomato Basil)
  • 1/4 cup water
  • 1 cup ground Italian sausage (mild)
  • ¼ cup Quinoa
  • 4 tbsp McCormick Italian Seasoning
  • 1 tsp Kosher Salt


Preheat oven to 350 degrees.
Rinse your quinoa really well. Combine quinoa, 3/4 cup sauce, and water in a Rice Cooker or covered pot. Prepare according to package directions.

Brown Italian Sausage, seasoning with salt and 1 tbsp Italian seasoning.

Microwave cauliflower for 4 minutes. Combine cauliflower, cottage cheese, and remaining Italian seasoning in a Food Processor and pulse until ingredients are in manageable, rough, rice-sized chunks.

Mix Italian sausage, cauliflower mixture, and quinoa in a bowl.

Remove stems, seeds, and membranes of peppers. Slice in half (Either way, however I prefer lengthwise.) Stuff peppers with mixture. Top with sauce.

Bake 45 minutes. (or less if you like your peppers to be crunchier)

Nutrition info

This recipe makes 8 servings (1/2 pepper each). Nutrition data is presented per-serving.

  • Calories Per Serving: 136
  • Total Fat: 5.6 g
  • Carbs: 13.8 g
  • Protein 7.5 g

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