Italian-Style Stuffed Bell Pepper


Italian-Style Stuffed Bell Pepper

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving


Veggies Serving

  • 1 large bell pepper (contributes 4-5 oz to veggie weight)
  • Any or all of the following veggies to reach veggie weight, diced:
    • Mushrooms
    • Onions
    • Peppers
    • Zucchini
    • Shredded dark greens like spinach, kale, or chard

Protein Serving

  • 4 oz veggie sausage, diced (I like Tofurkey Italian sausages and Apple Field Roast sausages, both are compliant)

Β Fat Serving

  • 0.5 oz (or 1 TBSP) olive oil

Condiments & Spices

  • Fresh basil
  • 2 cloves garlic, minced
  • 2 oz marinara sauce
  • Dried Italian herbs (oregano, thyme, etc)
  • Salt & pepper to taste
  • Nutritional yeast (optional)

Maintenance Modifications

  • Grain Additions: Serve on a bed of cooked quinoa or other grain.
  • Protein Additions: Add pine nuts!
  • Fat Additions: Add pine nuts or increase the amount of oil.


  1. Preheat oven to 400 degrees.
  2. Cut the bell pepper in half, remove the seeds, and brush or spray the cut side lightly with oil.
  3. Weigh it at this point, just to get a rough idea. If you want, you can weigh them again after cooking and they will weigh slightly less, but it will be pretty close.
  4. Roast, cut side face down, on parchment paper for 15-20 minutes, or until the rim is browning. Flip over with tongs and bake a little longer, about 10 more minutes.
  5. Meanwhile, chop and weigh out the rest of your veggies for the filling.
  6. SautΓ© the veggies and sausage in your oil serving. Add greens, garlic, marinara, and dried Italian herbs at the end.
  7. Remove the bell pepper from the oven and fill it with the filling. If there’s too much filling, just add it on the side.
  8. Roast the filled pepper for a little bit longer, 5-10 minutes (optional step)
  9. Garnish with fresh basil and nutritional yeast (optional).
  10. Appreciate the nice presentation, then mash it all up and enjoy!


Rate This Recipe:


  1. Made this using green peppers it was wonder

  2. Pingback: Stuffed Delicata Rounds w/ Tahini Sauce & Hazelnuts – Katie's Bright Kitchen

  3. Made these tonight and they are really yummy!! Thanks for another winner of a recipe.