If you are anything like me.. you’re normally not the biggest stuffed bell pepper fan. That’s totally fine, you don’t have to be completely head over heals with the original ones to be in love with these beauties! I came to the realization that it isn’t the pepper I don’t care for, it was what was being stuffed inside the original stuffed peppers that most others actually adore. If any of you Diamonds are familiar with “Halupki” (A traditional Polish dish), I was never crazy about that either. Which is quite ironic since I am a member a family packed with Italians and Pollocks, so stuffed peppers and Halupki were dishes that were served very frequently to me. The filling in both of these meals are extremely similar which is what I discovered I didn’t enjoy as much as everyone else did. If you aren’t familiar, traditionally the main ingredients for stuffing bell peppers consist of cooked white rice and seasoned ground beef. It was then topped with marinara and baked in the oven until the peppers begin to soften and the flavors become one. Unfortunately, for some odd reason I have never found this rendition of a stuffed pepper to be that flavorful at all. Being that I absolutely loved bell peppers otherwise and actually wanted to enjoy the dish, I decided to concoct something luxuriously amazing that I would really be happy about sitting down with a nice glass of wine to and digging in!
- The traditional way to cook the original stuffed peppers is to bake them for a while inside the oven, but with these.. I wanted a really caramelized texture and flavor, so I decided to do the entire process in a large sauté pan!
- I first seasoned these beautiful red bell peppers with sea salt, cracked black pepper, garlic powder, onion powder, and roasted garlic chipotle seasoning pretty heavily. I cooked them in 3 tablespoons of vegetable oil on medium-high heat while flipping them back and fourth the entire time. Once they developed a nice char on them, I lowered the heat a bit and put a lid on them for another half hour.
- Remove the lid and smear a small chunk of Boursin cheese inside each of the peppers.
- Then layer with two slices of each meat that you choose. I used ham, salami, pepperoni, and roast beef.
- Lastly, top with a generous spoonful of marinara sauce and sprinkle with shredded mozzarella and parmesan cheese. Pop the lid back on just until the cheese is completely melted on top.
- When it comes to plating these babies.. I really felt like they would look amazing garnished with more marinara sauce and crumbled with even more Boursin cheese. I also thought some sesame seeds would add a bit of flair to them being that occasionally whenever you order a cold cut sandwich or sub.. there could possibly be seeds on the bun!
You really can’t go wrong with these peppers at all! They’re great for any week night dinner or Friday night dinner Parties with friends. I know I’d be super happy seeing these being served at Sunday dinner as well. They’re really just incredibly perfect for any day, anywhere! I really hope you Diamonds give this one a try! You will definitely fall in love with them just as my boyfriend did.