Parmesan Peppers

Ingredients

  • 4 bell peppers (a mix of yellow, red, and orange)
  • 1 clove thinly sliced garlic
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly gorund black pepper

Recipe Preparation

  • Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425° oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.

Nutritional Content

One serving contains: Calories (kcal) 78.4 %Calories from Fat 52.2 Fat (g) 4.5 Saturated Fat (g) 1.4 Cholesterol (mg) 5.0 Carbohydrates (g) 6.6 Dietary Fiber (g) 2.5 Total Sugars (g) 3.0 Net Carbs (g) 4.1 Protein (g) 4.1 Sodium (mg) 128.8Reviews Section

Low Carb Italian Stuffed Peppers

These Italian stuffed peppers are filled with lean ground chicken, fire roasted tomatoes, parmesan, fresh basil, and a beaucoup of veggies. Thanks to the chicken and veggie overload, these stuffed peppers are packed with fiber and protein, making this a great high volume recipe to keep you super full and satisfied. You&rsquoll find there are tons of customizations you can make to fit your nutrition and/or flavor profile needs. So let&rsquos dive in.

Warning: At first glance this recipe may look long and daunting. And while stuffed peppers recipes are all a bit labor intensive, the filling is actually quite easy to make. Everything gets cooked in one pan and you get to microwave frozen cauliflower rice. Pick up some pre-diced onion and carrots (I won&rsquot judge), and these Italian stuffed peppers will be a walk in the park.


A healthy veggie-packed garlic parmesan pasta with chicken and roasted bell peppers. Flavorful and easy to make for dinner!

A healthy veggie-packed garlic parmesan pasta with chicken and roasted bell peppers. Flavorful and easy to make for dinner! I can hardly believe it’s already February. But it’s also exciting because then I’ll no longer have to deal with blizzards that do this to my car. I’m not kidding I literally had to shovel snow with my scraper because hey, who keeps a shovel in their car? Not me. I figured before the snow melts, I’d bring you some warm comforting dishes that make your heart feel full (but not your bellies).

In an effort to stop going out to eat so much with Tony, I whipped up this easy and delicious pasta with all the ingredients in the I could find in the fridge. We’ve been doing date nights in more often lately and it’s been incredibly fun to come up with meals that are both healthy, creative, delicious and satisfying.

Do you ever do date nights in? Grab a bottle of wine and let’s get cooking!

It’s fairly easy to throw this meal together, especially when you take the liberty of cleaning out all the veggies from the fridge. Know that you can really put vegetable into this pasta and it would be exceptionally tasty. I think broccoli, corn and perhaps a little asparagus would be delicious. But hey, totally up to your imagination on what you can add!

Another great thing about this pasta is that you can make it gluten free by using gluten free pasta. They sell a couple great ones at Trader Joe’s and Whole Foods. I like a quinoa brown rice pasta, but any kind of GF pasta should be fine.

To make it vegetarian: Leave out the chicken and use vegetarian broth. Still lovely!

Best yet? This is a meal all on its own. Plenty of veggies and protein. Although I will admit that we love serving it with garlic bread I can’t get over how delicious Tony’s recipe is. Maybe I’ll get him to share it someday.

Hope you love this meal! If you make it or any other recipe, be sure to tag #ambitiosukitchen on Instagram so I can see your creations. xo!


Related Video

I'm always on the lookout for ways to get my picky eater to get her veggies. I adapted this recipe a lot to be more palatable for a preschooler that won't eat most veggies. I made this using a whole box of pasta so weɽ have leftovers to freeze for another dinner. It's a 4 fork recipe because it's easy, pretty, and tasty. I pureed 2 yellow peppers, a small onion, and garlic, and added in 1.5 c heavy cream. After pureeing, I added 15 oz ricotta, as well as some mozzarella and parmesan cheeses. Very happy with the result. As my child becomes a more adventurous eater, Iɽ definitely add in the other veggies as suggested.

I used yellow and orange peppers in the puree, then red, greena and orange along with the mushrooms because that's what I had. I added spinach in the last seconds of cooking the pasta and drained along with it. This is a keeper!

Recipe was easy and good enough for a weekday meal. I used 1C milk and 1/2C ricotta for sauce. I added shallots and basil to the yellow peppers and onions to boost the flavor. Also, I did not use mushrooms but I roasted the red and orange peppers in the oven while I made the sauce. I used whole wheat pasta.

What a copious dish! The sweetness of the peppers was a bit cloying, but otherwise worked well with the remaining flavours. Puree releases more of the sweetness, so experimenting with reducing the amount of peppers is recommended. The dish came out bit runny. I would reduce the cream to 1 cup and decrease the cheese to 1 1/2 cups. Be prepared for a rather large production.

This was so, so delicious! I LOVE THIS SAUCE!! I could have drank it all before my guests arrived. :) I used low-fat cream cheese and a little skim milk instead of cream to reduce the fat content. I added spinach, basil and red pepper flakes and omitted the mushrooms and green onion. I also roasted the peppers, onion and garlic in the oven, which gave it a nice smoky flavor. It was colorful, creamy and rich with flavor. I agree with another reviewer that the presentation is a bit rustic. I think next time for a nicer presentation, I will make the sauce and pasta, plate it, top it with parmesan and garnish with basil, instead of baking it.

First, my substitutes. Used both yellow and orange peppers for the sauce. Used whole milk and about 1/2 cup low fat cream cheese instead of cream. Also, dumped in the whole amount of parmesan by mistake, and then sprinkled some on top. Also, used whole wheat penne. The result was a yummy, cheesy and relatively easy pasta that can easily serve 8 and will be a hit with bell pepper lovers. Served it with a simple arugula and tomato salad with balsamic dressing. It is pretty time consuming for such a seemingly simple dish, but well worth it. This will be a repeat performer. I want to try it with garden fresh peppers when they become available.


Parmesan Peppers Recipe

I just returned home from a beautiful vacation on Long Island with my family. It’s always my favorite week of the year and I enjoy the time even more when the weather is perfection like it was last week (barring the crazy 30-minute quasi-tornado on Tuesday morning.) I try to visit my parents in August rather than earlier in the summer because my father’s vegetable gardens are much more abundant now. I think one of the best, most rewarding things in life is to be able to grow your own food. On so many levels it’s good for you and good for the earth.

It can be very confusing to know what’s in season these days since we can buy virtually anything at any time. But if you’ve ever gardened, you know that certain vegetables are planted during certain times of the year. When I was growing up, I knew strawberries were only around for a short time so I would eat as many as humanly possible to take advantage of nature’s little springtime gift. Same with tomatoes. In fact, my mother loves telling me the story of when I was little and I ate so many unripe green tomatoes out of my father’s garden that I made myself sick. I guess you can have too much of a good thing.

Here’s a newsflash for some people: bell peppers are a summer vegetable. Sure you can buy them all year, but they’ll be imported and likely not organic. Another newsflash is that bell peppers are usually on the Environmental Working Group’s “Dirty Dozen” list of most highly contaminated produce, so I always buy organic or not at all. Yikes. Now I look back and thank my lucky stars my father grew lots of peppers without pesticides.

Sweet bell peppers have a soft spot in my heart because they were one of Mr. Picky’s first “approved” vegetables. I can even remember the day he tried a stick of raw red bell pepper and said, “Hey, this is good! It’s juicy!” Munch, crunch. Then I went overboard trying to put sweet bell peppers in everything because I thought they were my ticket to broadening his limited palate. Well my strategy didn’t exactly work. But I’m glad I went pepper-crazy because I found this recipe for Parmesan peppers and it has become a favorite.

Parmesan peppers is one of the easiest and tastiest side dishes. It gets multiple flavor boosts from garlic, thyme, lemon and Parmesan cheese, although I often use Pecorino, a sheep’s milk cheese. It’s true that my son prefers his bell peppers raw (“juicy and crunchy”), I prefer the sweeter flavor and silky texture from roasted peppers. One sliver of these peppers wrapped around a bite of fish or roasted chicken is just delicious. And if you can find two (or even three) colors of peppers, this is a really beautiful side dish. And I repeat, easy!

So the big question is, does Mr. Picky eat this? And the answer is, almost. What does that mean? Like most kids, he’s slow to come around to vegetables and he likes to try things on his own terms. It’s annoying for sure, but it is pretty normal. So the first couple of times I made this, he was like “no way I’m eating that.” He did have the obligatory taste, but nothing more after that. More recently, he has eaten an entire piece and declared, “it’s pretty good, but I’m fine with one piece, thanks.” The last time he had one piece and said, “it’s good and I’m pretty sure I’ll eat more next time.” Welcome to my world!

While there are no guarantees in life, these peppers have always been a hit with everyone else who has tried them, including my two daughters. What I do know for sure is that summer and local peppers won’t be around forever, so do enjoy them while you can.


Recipe Summary

  • 6 green bell peppers, tops and seeds removed (reserve tops)
  • salt to taste
  • 1 pound ground beef
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 (16 ounce) can tomatoes, chopped and liquid reserved
  • ½ cup long-grain white rice
  • ½ cup water
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 dash hot pepper sauce (such as Tabasco®) (Optional)
  • 1 pinch ground black pepper
  • 1 cup shredded mozzarella cheese, divided
  • 1 (8 ounce) can tomato sauce, divided

Chop reserved green bell pepper tops and measure out 1/4 cup.

Bring a pot of water to a boil cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt.

Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes drain and discard grease.

Preheat oven to 350 degrees F (175 degrees C).

Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes.

Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.

Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.


Ingredients

  • 8 ounces uncooked rotini (whole grain preferred)
  • 2 large carrots, peeled sliced
  • 1 zucchini, chopped
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 3 tablespoons olive oil, divided
  • 4 tablespoons chicken broth, plus more if necessary
  • 4 garlic cloves, minced
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 pound chicken breasts, organic if available

Twisted bread with peppers, spinach and parmesan

When I made the pumpkin cinnamon rolls that I shared recently, it made me realize something. Not just that they were really good, but that I'd not used yeast in ages. Not since the beet and bacon pizza, I suspect. I think I might have had a slight mental block that anything using yeast takes forever to make. In reality, while you need to allow time for rising, the hands on part is relatively short and easy. Plus kneading is pretty therapeutic.

Of course I say all this before sharing this twisted bread with peppers, spinach and parmesan which is a bit more involved. However it's still really not difficult and the result is delicious. And to me at least, adorable-looking too.

The inspiration for this twisted bread

I have recently seen a couple of recipes that I thought were almost too pretty to eat - a pumpkin pie with a pastry turkey on top and a sweet star bread. They both had me a little inspired, then one night as I was trying to go to sleep the idea came to me. I had the idea of bread shaped like a turkey.

Of course, sleep was even more elusive as I thought about it, thinking through the details and getting excited. I thought a savory twisted bread might be a great thing to share on your Thanksgiving table and naturally a turkey design would be all the more fitting.

Not just for Thanksgiving

While I've made this twisted bread into a turkey design for Thanksgiving, it doesn't have to have a limited season. You could also easily make this a star by moving the uncut part to the middle rather than towards one side. Alternatively, change the 'face' to make it more like a peacock. The point is, this twisted bread with peppers, spinach and parmesan is adaptable in design. And it's certainly too good for you to only make it once a year.

How it's made

As I said, this bread is naturally a little more involved than a simple loaf, but it's not as difficult as you might think. The dough is very similar to a basic bread or pizza dough, apart from he fact that I've added an egg in. I felt it would probably help as you were twisting and I think that is true. Once the dough has risen, you roll half in three circles. Top one with the peppers, lay a dough circle over the top, spread over the spinach-parmesan mixture then the last dough circle on top.

Make cuts around the circle as in the picture above, starting with wide cuts then adding additional ones in between. Then twist each section, alternating the direction you twist. Make a little notch to make 'feet' then use the piece of dough to make little eyes and a beak. Allow to rise a bit more then bake and serve.

This twisted bread with peppers, spinach and parmesan is eye-catching, flavorful and perfect for sharing. It tastes a little bit like pizza, but without getting sauce all over you. It's a treat that will impress, and only you need to know it's really not that hard. Which is just as well, as you'll want to make it again.


  • 1 package Shishito Peppers (about 20 peppers)
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 1/2 cup Fat Free Half and Half
  • 1/4 cup Fresh Lime Juice
  • 1/3 cup grated Parmesan
  • 1/4 teaspoon Salt
  • a dash of Black Pepper
  • 1 teaspoon Olive Oil

First, prepare the parmesan lime sauce. Melt 1 tablespoon butter in a saucepan over medium heat. Once melted whisk in the flour. Continue whisking for one minute letting the flour cook a bit. Then whisk in the half and half.

Bring to a slow and steady bubble and whisk constantly for one minute while the mixture thickens. Then whisk in the parmesan and lime juice. Season with salt and pepper. Keep warm over low heat.

Next you want to blister the shishito peppers. Heat the olive oil in a skillet over medium high heat. Add the peppers and sprinkle with salt. Keep the peppers on the heat, rotating them as necessary so that they become blistered. This will take about 5 minutes.

Pour the Parmesan Lime Sauce into a bowl, and then serve beside the warm shishito peppers.


Making the Appetizers

These appetizers begin with the shortcut of using a couple of the tubes of refrigerated crescent rolls. Each package of crescent rolls is separated into four rectangles (pressing the diagonal perforated seam together a bit to form the rectangle).

Next you mix together a block of cream cheese and some pre-grated parmesan. This mixture is spread onto the rectangles which you then top with some chopped red pepper and chopped parsley. Fresh parsley is nice, but I’ve also used dried parsley if that’s all I have.

You then bring each long end of the rectangle up toward the middle, folding it over the goodies inside, and creating a “log” of sorts.

Each of these logs is then cut into four or five pieces, depending on how big you want your appetizers.

To bake the appetizers, you put each piece (seam side down) on a baking sheet, give them one more little sprinkling of parmesan, and pop them in the oven at 350 degrees for 15 minutes.

All of this can be done ahead of time too! I often get my parmesan bites all assembled and placed on the baking sheets, and then I put the baking sheets in the refrigerator until later. Then when it’s time for the company to arrive, I can just pop them in the oven. Another nice way to have a little shortcut!