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

3/4 cup basil pesto 

1 cup shredded mozzarella or provolone cheese

1/2 cup pepperoni slices (optional)

fresh basil, for serving


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 Milford 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.

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