This decadent dessert is labor-intensive but well worth the effort because it is packed with all kinds of wickedness. Chestnuts with marrons glace can be found in gourmet and specialty food shops.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- cooking spray (such as Pam®)
- 1 ½ pounds ground sirloin
- ½ pound bulk pork sausage
- 6 Roma tomatoes, chopped, divided
- 1 small white onion, finely diced
- 1 tablespoon butter
- 2 teaspoons crushed garlic
- 1 teaspoon dried oregano, or to taste
- ½ teaspoon fennel seed, or to taste
- seasoned pepper to taste
- 4 large green bell peppers, tops and seeds removed
- 6 ounces crumbled feta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (Optional)
Instructions
- Coat a casserole dish with cooking spray.
- Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until browned and bubbly, about 30 minutes.
- You can substitute 1/2 teaspoon garlic powder for fresh garlic.
- Alternatively, you can cut peppers in half vertically and stuff each half, making serving easier and speeding baking time.
Nutrition Facts
| Calories | 606 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 5 g |
| Protein | 54 g |
| Saturated Fat | 18 g |
| Sodium | 1315 mg |
| Sugars | 9 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
made it today and my husband loved it. recipe was easy to follow and had all ingredients on hand except for fennil so I used some chopped celery instead. Will defintely make again
no changes and it was amazing first low carb meal on my journey
These ate the BEST meatballs!!
Really good! I used Owens hot sausage and added a diced jalepeno.
Fantastic recipe! I much preferred this to the gummy texture of a rice filled pepper. As others have mentioned, red pepper flakes are a must. The flavors in these stuffed peppers are robust, particularly with feta cheese, so the pepper flakes add a welcomed punch. I happened to have everything on hand except pork sausage. I had some excellent uncured bacon, so I diced up a few strips and added it for the flavor, and to increase the fat content. The one thing that confused me about the recipe is that that is a LOT of food to stuff into 4 peppers. I think the amount could have easily filled 6. I used orange bell peppers, they were beautiful.
It was good, but I think I’ll add stewed tomatoes instead of roma tomatoes to give the filling a little more juice.
These were amazing
1 lb. burger and 1 lb. of italian sausage was the only change I made.
I love this recipe, we used impossible meat instead of beef, and used the cast iron skillet in the oven for that perfect bake. we love this meal.
Not a favorite. Thirty minutes at 350 degrees left me with peppers that were not much more than warm and still very crunchy. Not at all what I expected with all the good flavorings.
I used red, yellow and orange peppers instead of the green-personal choice! I also added 1/2 cup couscous and extra tomatoes for under the peppers while cooking to have more topping when serving.
I really wanted to like this recipe because I love stuffed peppers and have started on the Keto plan a month or so ago. It just didn’t taste right, the feta was too strong, the green peppers felt undercooked, it was dry and I couldn’t understand the high ratings. Just an all round disappointment. I don’t make modifications when I first try a recipe (Why rate it if you change it?) but this one needs serious changes to make it satisfying.
Excellent stuffed peppers. No changes to recipe needed.
Over seasoned. I prefer my simple recipe of ground sirloin, uncased Polish Sausage, a little rice and some onions. Some Salt and Black pepper. Put the filled peppers in a deep casserole dish, pour over condensed tomato soup (without diluting it) and bake. It’s the Polish way, simple and Delicious !
For my diet, this recipe sounds fine, but would not do since the changes are not a benefit but a tradeoff – the pork sausage and the cheeses would undo the good of dropping the rice. But it sounds so tasty I may try it one time, especially if I forgot to buy the rice. :-D. Thank you for sharing.
I like all the ingredients, especially the cheeses. I like to par boil the peppers before adding ingredients then I stuff them and refrigerate til Meal time then bake. The BIG PROBLEM is that the nutrition says 54.4 carbs which has to be wrong as there are not that many carbs or it could not be called low carb. All,the ingredients are low carb which, as a diabetic, I enjoy.
I split the peppers in half to make it easier to stuff. I cut the amount of meat down to 1/2 of what it called for and still had way more meat than I could stuff. Let the extra spill over into the pan, used a mix of cheeses instead of just the 1
Fast, easy, and tasty dish.
I’ve made this twice. The only thing I did differently the second time was add a little red pepper flakes and baked the peppers by themselves before stuffing for about 10-12 minutes. It softens up the peppers. Without it they remain crunchy.
Made it, was well received by everyone. Very tasty, will make again and probably add some hot peppers next time.
we loved it. was really good. I actually used venison vs beef. I would/ will make again!