Uncle Joe's stuffed peppers from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 206) by Tieghan Gerard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute poblano chiles or banana peppers for bell peppers.

  • Buttercups on February 27, 2026

    Changed this up based on what i had available to me. Used poblano peppers and parbaked them. Used all mild italian sausage. I had red enchilada sauce so that went on instead of marinara. Measured shredded mozzerella with my heart. This turned out really tasty! Definitely will make again with different peppers (poblanos were a bit zippy for me)

  • averythingcooks on September 23, 2022

    I used long red carmen peppers and after halving & seeding, put them in a 350 oven with olive oil, salt & pepper for around 20 minutes and then proceeded with the dish. I also used frozen spinach and this time some olive oil braised grape tomatoes in place of the canned. I had a home made marinara on hand and used of mix of mozzarella & parmesan and yes.....this was absolutely delicious.

  • anya_sf on June 24, 2022

    I used red bell peppers and, like others, precooked them since I wanted them soft. For the filling, I used mild pork Italian sausage plus a pinch of red pepper flakes, about 8 oz frozen spinach instead of fresh, then a mixture of mozzarella, monterey jack, and mild fontina on top. Assembled ahead of time and refrigerated, baked about 5 min longer. Absolutely delicious with garlic bread to mop up the sauce.

  • Devons on June 05, 2022

    Delicious and flexible. Used poblanos. Cut them in half and lightly grilled (both sides) prior to stuffing per tip from southerncooker to precook peppers so they're not tough. Used 1 lb. mild pork Italian sausage and 1/2 lb. ground turkey. Substituted King Arthur pizza seasoning for the garlic, oregano, basil and pepper flakes. 1-1/2 C (not 2-3 C) Rao's marinara sauce was more than enough and kept it from being too soupie. Next time will serve over something like cooked farro or barley. All in all, a winner.

  • southerncooker on May 26, 2022

    Hubby, son and I all enjoyed this. The only thing I'd do different next time is precook the peppers some before stuffing, since they were to tough for hubby to chew, but he loved the flavor and the stuffing. I chose pobolanos for the Peppers. I had a coupon for a free jar of Mids Marinara sauce so used that. It's delicious. We loved the meat mixture of Spicy Italian Chicken Sausage and lean ground beef. I couldn't find the chicken sausage in spicy, so used mild and added a little cayenne, and some extra red pepper flakes.

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