While on our honeymoon, I was trying to eat healthy most of the time to balance the rest of the time when we were eating gelato, tiramisu, pizza, pasta and more gelato. One of my absolute favorite meals was stuffed peppers. It was one of the only healthy sounding vegetarian dishes on the menu at Chez Black, which happened to where we watched a few World Cup games.
4 large red bell pepper
1/2 small eggplant-
1 small zucchini-
1 small sweet onion
2-3 cloves minced garlic to taste
3 mushrooms of choice
2 TBS olive oil
2 Roma chopped & seeded tomatoes
1/2 jar organic tomato sauce (I used a very thin, marinara like organic sauce from a local market but any tomato sauce should work fine)
1 cup Mozzarella cheese to top
Oregano, Basil, Tyme pepper and crushed red peppers all to taste
Chop all veggies except for the peppers into small bits. Heat oil in a large pan. Add the fresh veggies to the hot oil and let saute for about 10 minutes. Remove top and seeds from the bell peppers. I use a spoon to scrape as much of the remaining core as possible. Add about 1/2 cup of the tomato sauce to the pan with the fresh veggies. Cover and let simmer for about 20 minutes on medium heat, stirring often. The veggies should be very soft when finished. When soft, start filling the peppers. I usually fill half way, add a little cheese and a little sauce. Then continue to fill and top with veggies and top with tomato sauce. Add 2 table spoons of water to bottom of the dish and cover with foil. Cook on 150C for about 30 min. Add more mozzarella cheese to the top and cook for 5 more min. I’ve also tried cooking the peppers longer on lower heat and the peppers turn out more tender… more like the very tender peppers I enjoyed so much in Positano.