Best Basic Stuffed Peppers Recipe by ChrisB.

6 red bell peppers
3 TBS olive oil, plus more for brushing
1 red onion, chopped
2 yukon gold potatoes, peeled and cut into 1/4 inch cubes
2 jalapenos, seeds and ribs removed, roughly chopped
1 cup tomato sauce
1 TBS fresh oregano or marjoram, chopped
1 large egg
2 TBS ricotta cheese
1/2 cup Parmesan cheese, grated

you can substitute 1 eggplant, cut into 1/2 in cubes if you want to make this a vegetarian dish. Or, crumble in hot sausage or ground turkey along with grains and herbs.

1. Cut the top off the peppers and remove the seeds and ribs and discard. Brush the peppers inside and out with the olive oil and set aside. Reserve the tops.
2. Brown the meat and drain if needed and set aside to cool.
3. Heat the 3 TBS olive oil in a large saute pan over medium-low heat. Add the onion and potatoes and cook until golden, about 10 minutes. Add the jalapenos, half of the tomato sauce and oregano and saute until the potatoes are tender and cooked through, another 10 minuets. Set aside to cool.
4.To make the filling, combine the egg, ricotta cheese and reserved potato-onion mixture in a large bowl. Divide the filling between the bell peppers.
5. Arrange the peppers upright in a 9x13 baking dish. (a sheet pan will do but they may fall over, so use some foil to keep them in place) and top with the remaining sauce and sprinkle each generously with the Parmesan. Place the lids on top and bake at 350 degrees until the peppers are tender and the filling is cooked through about 40-50 minutes.


Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TIGGER9706.