Mini Stuffed Sweet Peppers

I think it is interesting to make something I once would snub. After I started this blog I knew that my journey would take me to crevices of the food world that would be uncomfortable and require great dedication to control my gag reflexes.

Wondering what I am even rambling on about? Yeah, I ask myself that all of the time. I have this weird way of being able to hear everything I’m saying during conversations, which is a nuisance especially when I am droning on and choose not to stop. For instance, I’m doing it right now. I could easily delete all of these words, yet instead I keep typing.

I need serious help.

Really, help me.

Anyway, where was I? Oh yes, gag reflexes. I am not sure many of you know this, but I am a picky eater. Seems odd that I would choose to start a food blog, eh? As a kid, my mom used to make meals based on what I liked. And while I appreciated it back then I am convinced it led to my obesity. Of course I am not blaming my mom, but I think there is something to be said about making a well-rounded meal for the entire family. If I did not like that meal and chose not to eat it, it would seem I would have eventually gotten the picture; hunger would ultimately set in and would have been forced to eat whatever was on my plate. But because my mom would make me another meal {separate from what she cooked and I did not like} I became spoiled… and incredibly picky.

Obviously I did not turn to vegetables and fruits. Nah, instead I became a connoisseur for fine fried food and eating out. You get the picture.

However, ultimately I completely overhauled my life and started this blog {fast forwarding through most of my life… you are welcome}. 

Now I find myself having to think about eating foods that still gross me out or don’t sound so appealing. One of those foods is stuffed peppers. I never liked the idea of a stuffed pepper. However, Nick loves them. I attempted making them once way back when I first started this little cooking blog but was ultimately not satisfied. {Still to this day I have to fight the urge to make another meal for myself when I don’t like what is on the table…sadly, sometimes I still revert back to my childhood habits.}

Still I wanted to give Stuffed Peppers a try. I’ve been looking for the right recipe for months. I have scoured the Internet, magazines and cookbooks but none of the recipes ever seemed good enough for me to try. That was until last week.

Something miraculous happened last week. I had 2 pounds of mini sweet peppers I had to use lest they go bad and I knew it was time to attempt stuffed peppers again. I found a recipe almost immediately that seemed worthy of an attempt. I knew it was divine intervention. Take a look!



Nutritional Information
Servings: 7
Serving Size: 2 whole peppers, 4 stuffed halves
Calories: 129.2
Fat: 5.6 g
Carbohydrates: 8.8 g
Fiber: 1 g
Protein: 10.4 g
Points+: 3



Recipe Adapted from Delish 

  • 5 ounces spinach
  • 2 slices sandwich bread, finely chopped
  • ¼ cup milk
  • 1 large egg
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • ½ tablespoon onion powder
  • 1 pound hot Italian sausage, cooked and finely chopped
  • Salt
  • Ground Pepper
  • 14 mini sweet peppers, halved lengthwise & cored
  • Cooking Spray, like pam
  • 1 (14 ounce) can tomato sauce
  • 1 cup chicken broth


  • In a large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all of the water. Coarsely chop the spinach. Set aside
  • In a large bowl, knead the chopped bread with the milk, egg and cheese to form a paste
  • Knead the onion powder, sausage and spinach. Then season lightly with salt and pepper
  • Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in
  • In a skillet, spray generously with cooking spray. Add the stuffed peppers, filling side down and cook over high heat until well browned, about 5 minutes
  • Turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer
  • Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is completely warmed through and the peppers are tender, another 6 to 8 minutes
  • Transfer to plates and serve with some rice!


{P.S. these were the best stuffed peppers I have EVER had. The spiciness of the sausage paired nicely with the sweetness of the peppers and tomato sauce. Not to mention I made some white rice and it all came together well. They also heat up nicely the next day!! No more gagging for this foodie!}