It snowed here this weekend.
Yes, I said the S word- SNOW.
Thankfully it was not much and it didn’t stick to the ground but the fact that I saw flakes in the air gently falling into my pool which is now open in the middle of May was strange. On top of that I have already planted a bunch of my container pots which I had to pull indoors. The weather has been nice around here so this little burst of cold has been a real bummer.
With a chill in the air this past weekend it gave me a chance to catch up on some indoor projects since I’ve been outdoors a lot lately and work on my menu planning for the next couple weeks. Oddly I find menu planning fun. I know some people that dread it but I enjoy it. I’ve got it down to almost to a science although Mr. Mother Thyme thinks I obsess over it a little too much. I love putting together menus with a combination of some of my go-to family favorites along with some new recipes I like to try that I find on Pinterest or in my cookbooks. Some weeks I also have a night or two during the week that are deemed for recipe testing if I have dinner ideas I’ve come up with.
One of my favorite go-to recipes this is on our dinner menu a lot is Italian sausage with peppers and onions. I usually make it with chopped Italian sausage mixed with tender and juicy peppers and onions. My secret to this delicious recipe is adding a splash of balsamic vinegar at the end and cranking up the heat to really infuse the flavors. It can be served over rice, noodles or I like it alone. It’s so good!
So I took all the yumminess of that dish and combined it into these amazing peppers that are not only stuffed but roasted too. Yes, roasted! Roasting the peppers make them fork tender to eat and really brings out the sweetness of the peppers. If you love stuffed peppers and never had them roasted it’s almost life changing. You may never want to make stuffed peppers any other way again.
And if this recipe couldn’t get any better, it’s low carb too! I omitted the rice for a healthier low carb option but trust me you won’t miss it if you usually like stuffed peppers with rice. As much as I like chicken and turkey Italian sausage for some reason I prefer using regular pork sausage for this recipe but you could totally use Italian turkey or chicken sausage if you really wanted to be real good.
The finishing touch to this recipe is the Balsamic Glaze. It adds the final touch to this delicious recipe. I like to garnish it with more rosemary and basil for a super yummy and flavorful dinner.
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- 4 bell peppers, cut in half, seed and stems removed
- 2 tablespoons olive oil, divided
- ¼ teaspoon salt
- 1½ tablespoons balsamic vinegar
- 1 small sweet onion, diced (about 1½ cups)
- 2 cloves garlic, minced
- 1½ pounds mild Italian sausage, casing removed
- 1 teaspoon freshly chopped rosemary plus additional for garnish
- ½ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chiffonade basil for garnish
- ¼ cup balsamic vinegar
- Preheat oven to 425 degrees.
- Brush pepper skins with 1 tablespoon olive oil and season with salt.
- Place skin side down on large baking sheet.
- Roast for about 20 minutes until peppers are tender and skins are lightly charred.
- Remove from oven and set aside.
- Reduce oven temperature to 350.
- Meanwhile heat remaining olive oil in a large skillet over medium heat.
- Add onions and cook until just tender, about 8-9 minutes.
- Add garlic and cook for about a minute longer until fragrant.
- Add Italian sausage and rosemary and cook, breaking up the chunks until sausage is cooked and crumbly, about 10 minutes.
- Increase heat to high and add 1½ tablespoons balsamic vinegar. Cook on high for 1-2 minutes until bubbly and balsamic absorbs into sausage mixture.
- Lightly spray a 9x13 baking dish with cooking spray.
- Add sausage mixture into pepper halves and place in baking dish.
- Sprinkle each pepper with mozzarella and Parmesan cheese.
- Bake at 350 degrees for about 20 minutes until cheese is melted.
- Remove from oven. Garnish with additional chopped rosemary, basil and drizzle with balsamic glaze (see below).
- Serve immediately.
- Pour balsamic vinegar in a small saucepan.
- Cook on medium low heat for about 10 minutes until liquid reduces by half.
- Remove from heat and set aside until ready to serve.