Mozzarella Stuffed Peppers in Sundried Tomato Cream Sauce
Try this Mozzarella Stuffed Peppers in Sundried Tomato Cream Sauce recipe.
Try this Mozzarella Stuffed Peppers in Sundried Tomato Cream Sauce recipe.
- 1 tbsp olive oil
- 1/4 cup parmesan cheese shredded
- 12 mini peppers
- 3-4 mozzarella string cheese sticks-regular or low cal
- 1/2 cup sour cream light or regular
- 3-4 sundried tomatoes chopped
- 1/4 cup water to thin the sauce-you could also use milk
- 1 tbsp italian or mediterranean seasoning
- 2 fresh basil leaves torn, to garnish
- Carbohydrate 3.95450000342936 g
- Cholesterol 39.1375000354435 mg
- Fat 15.5195250124751 g
- Fiber 0.0160000002384186 g
- Protein 4.97100000520644 g
- Saturated Fat 7.99061750702414 g
- Serving Size 1 1 recipe (97g)
- Sodium 131.032500151688 mg
- Sugar 3.93850000319094 g
- Trans Fat 0.735702500630028 g
- Calories 173 calories
Step-by-step
- Remove the tip of each pepper and discard any unwanted seeds.
- Insert a mozzarella stick and trim just at or right below the opening of the pepper. Repeat until all of the peppers are filled.
- Drizzle olive oil in a large skillet and turn heat to medium low.
- Combine sour cream, water, seasoning and sundried tomatoes and stir until the consistency is uniform.
- Sprinkle in parmesan cheese and turn heat to medium. Continue to stir until the cheese begins to melt.
- Add stuffed peppers to the skillet in a even layer. Bring to a simmer, cover and reduce heat to medium low.
- Baste the peppers in the cream and continue to cook until they begin to soften and the sauce thickens.
- *Optional* Remove lid and place under broiler for about 3 minutes watching carefully until sauce slightly browns.
- Garnish with fresh basil and serve hot!
Dairy-based sauces break down into an oily separation when heated above 185 degrees Fahrenheit, requiring a watchful eye on burner output rather than reliance on digital timers. Low-to-medium heat prevents the sour cream base from curdling while the moisture inside the miniature peppers evaporates. Controlling this thermal threshold ensures the proteins in the mozzarella cheese melt into a stretchy interior without completely liquefying and escaping the pepper cavities.
Visual evaluation replaces internal temperature probes when determining when the dish is finished cooking. Softened pepper walls that yield slightly to the back of a spoon indicate proper cellular breakdown, while a thickened sauce coating the sides of the skillet signals adequate water reduction. Removing the skillet from the heat source right as the sauce reaches a nappe consistency prevents residual pan heat from scorching the dairy.
Broiling the dish for three minutes introduces controlled radiant heat that caramelizes the surface parmesan cheese and evaporates residual surface moisture. Watching the pan closely during this final step prevents the shredded cheese from burning, as high broiler elements can scorch dairy solids within seconds. Fresh basil leaves added immediately after broiling release aromatic essential oils upon contact with the hot sauce.
Refrigerating leftovers in an airtight container for up to three days alters the texture of the dairy sauce upon reheating. Adding one tablespoon of water or milk per serving before microwaving reconstitutes the separated fats, restoring a smooth consistency to the sundried tomato cream.
