Ingredients:

  • 3 large bell peppers, halved lengthwise and deseeded (approx. 600g)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.5 lb lean ground beef (90/10)
  • 0.5 lb Italian sausage, casings removed
  • 1 small yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1.5 cups marinara sauce (no sugar added)
  • 1 tsp dried oregano
  • 1 cup whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tbsp fresh basil, chiffonade
  • 0.25 tsp black pepper
  • 1.5 cups low-moisture shredded mozzarella
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Place halved bell peppers in a 9x13 inch baking dish cut-side up. Drizzle with olive oil and salt. Bake for 15 minutes until softened. Remove and drain any excess liquid from the peppers.
  2. In a large skillet over medium-high heat, brown the ground beef and Italian sausage, breaking it into crumbles until no pink remains. Add diced onions and minced garlic; sauté for 5 minutes until translucent. Stir in marinara sauce and oregano, then simmer on low for 10 minutes.
  3. In a medium bowl, whisk together the ricotta cheese, beaten egg, Parmesan, fresh basil, and black pepper until uniform and creamy.
  4. Reduce oven temperature to 375°F (190°C). Layer the peppers by spooning a thin layer of meat sauce into each half, followed by a dollop of the ricotta mixture, and another layer of meat sauce. Top with shredded mozzarella.
  5. Cover the dish with tented aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown. Garnish with fresh parsley before serving.