Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. To cut a long story short, we had been invited to a Christmas Day BBQ next to Bondi Beach, Sydney, Australia, and it was too much of a cool opportunity to pass up. Off we went and happily paid the suggested $20 to support the BBQ hosters. As I went to grab my food, I realised what we’d been invited to. A seafood BBQ! Even in my meat-eating days (why I gave up meat) I was no fish fan, and shrimps on a barbie certainly held no appeal. The only item that wasn’t slathered in fish was…you guessed it – a stuffed bell pepper. So I ate it. And another. And that, was Christmas Day dinner. It was a great day. The $20 also covered as much beer as I wanted. ‘Nuff said, really. Anyway, back to the bell peppers, and how to make them. They’re EASYYYYYY!
How to make easy stuffed bell peppers
Lop the top off and you’re good to go. Pretty much everything else gets chopped up and thrown inside. One memory that stayed with me strongly from my first eating of stuffed bell peppers was that they can get very dry (even with unlimited beer). We’re going to cook our bell peppers in a simple yet tasty tomato sauce that keeps the peppers moist and elevates this recipe from being merely good, to fantastic.
Anything else I should know?
A stuffed bell pepper is a packed nutrient bomb! Peppers themselves are full of vitamins like A, B and C. Zucchini and tomatoes bring the potassium and manganese, the vitamin K and the antioxidant benefits. Mozzarella, olives, and pine nuts bring healthy fats, complete proteins (see our high-protein meal plan) and a whole lot of taste. We prefer rice as the perfect side-kick to these lovely peppers, though you can use whatever you fancy (or have to hand). Roast potatoes, fresh baguette – pick your fave! And finally – you can freeze these easy stuffed bell peppers if you want to make a bigger batch and save time in the future! Cook any you want to freeze without the tomato sauce. When you’re ready to reheat the frozen bell peppers, simply make the sauce, pop in the peppers and reheat in the oven until hot through (about twenty minutes). PS. Breakfast in Six is now out! All exclusive, all vegetarian – 30 amazing recipes you can’t find anywhere else. Take the power back at breakfast.
title: “Easy Stuffed Bell Peppers In Mediterranean Tomato Sauce” ShowToc: true date: “2024-10-29” author: “William Garcia”
Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. To cut a long story short, we had been invited to a Christmas Day BBQ next to Bondi Beach, Sydney, Australia, and it was too much of a cool opportunity to pass up. Off we went and happily paid the suggested $20 to support the BBQ hosters. As I went to grab my food, I realised what we’d been invited to. A seafood BBQ! Even in my meat-eating days (why I gave up meat) I was no fish fan, and shrimps on a barbie certainly held no appeal. The only item that wasn’t slathered in fish was…you guessed it – a stuffed bell pepper. So I ate it. And another. And that, was Christmas Day dinner. It was a great day. The $20 also covered as much beer as I wanted. ‘Nuff said, really. Anyway, back to the bell peppers, and how to make them. They’re EASYYYYYY!
How to make easy stuffed bell peppers
Lop the top off and you’re good to go. Pretty much everything else gets chopped up and thrown inside. One memory that stayed with me strongly from my first eating of stuffed bell peppers was that they can get very dry (even with unlimited beer). We’re going to cook our bell peppers in a simple yet tasty tomato sauce that keeps the peppers moist and elevates this recipe from being merely good, to fantastic.
Anything else I should know?
A stuffed bell pepper is a packed nutrient bomb! Peppers themselves are full of vitamins like A, B and C. Zucchini and tomatoes bring the potassium and manganese, the vitamin K and the antioxidant benefits. Mozzarella, olives, and pine nuts bring healthy fats, complete proteins (see our high-protein meal plan) and a whole lot of taste. We prefer rice as the perfect side-kick to these lovely peppers, though you can use whatever you fancy (or have to hand). Roast potatoes, fresh baguette – pick your fave! And finally – you can freeze these easy stuffed bell peppers if you want to make a bigger batch and save time in the future! Cook any you want to freeze without the tomato sauce. When you’re ready to reheat the frozen bell peppers, simply make the sauce, pop in the peppers and reheat in the oven until hot through (about twenty minutes). PS. Breakfast in Six is now out! All exclusive, all vegetarian – 30 amazing recipes you can’t find anywhere else. Take the power back at breakfast.
