Spicy Pesto Cheese Stuffed Roasted Red Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted red peppers stuffed with spiced chicken, zucchini, and melted cheese create an Italian-inspired, healthy main dish. It's summery, colorful, and packed with flavor. Serve with a simple salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3-4 red bell peppers
- 2 tablespoons extra virgin olive oil
- 1 pound ground spicy Italian chicken sausage
- 1 zucchini or yellow summer squash, chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon fresh thyme leaves
- 2 cups tomato sauce
- red pepper flakes
- kosher salt and black pepper
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded fontina cheese
- 3/4 cup basil pesto
- 1 cup shredded mozzarella or provolone cheese
- 1/2 cup pepperoni slices ((optional))
- fresh basil, for serving
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1791mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 616mg
- Calcium
- 442mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.