An Evening in Tuscany Stuffed Peppers

Stuffed Peppers are great, right?  Well, add a little of Milford Spice Company’s An Evening In Tuscany to the mix and these Stuffed Peppers are fantastic!  Meaty, cheesy, herby, and delicious!

INGREDIENTS

3-4 red bell peppers
2 Tbsp extra virgin olive oil
1 pound ground Italian sausage
1 zucchini or yellow summer squash, chopped
2 Tbsp Milford Spice Company’s An Evening in Tuscany
2 cups tomato sauce
1 1/2 cups whole milk ricotta cheese
1 cup shredded fontina cheese
1 cup shredded mozzarella or provolone cheese
1/2 cup pepperoni slices (optional)
fresh basil, for serving

DIRECTIONS

• Place the peppers over an open flame on a gas burner and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternately, you can place the peppers under the broiler for 2-3 minutes, watch closely.

• Put the peppers in a bowl and cover with a plate. Let steam 10 minutes, then slice the peppers in half and discard the seeds.

• Meanwhile, heat the olive oil in a large skillet over high heat. Add the sausage and zucchini, cook until the meat is browned, about 5 to 8 minutes. Reduce the heat to low, add tMilford Spice Company’s An Evening in Tuscany, and 1 1/2 cups tomato sauce. Simmer for 10 minutes or until the sauce thickens slightly.

• In a medium bowl, combine the ricotta, fontina, and pesto. Preheat the oven to 425° F.

• Spoon the remaining tomato sauce into the bottom of a 9×13 inch baking dish. Arrange the peppers in the baking dish and stuff with the meat sauce, then add a dollop of pesto ricotta. Add the mozzarella and pepperoni (if using).

• Bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Serve with fresh basil.