Stuffed Roasted Pepper

Roasted Stuffed Peppers & Judge Mosley

Roasted Stuffed Peppers -Today we are making Roasted Stuffed Peppers. The peppers are stuffed with spaghetti, eggplant, zucchini, and olives. This recipe comes from the Hotel Minerva in Sorrento Italy. #sorrento

And we continue our series, “Cooking with Milwaukee Community Leaders”, as Judge Derek Mosley helps me prepare these delicious stuffed bell peppers.

I wanted to try and recreate a dish that I had at the Hotel Minerva. It is a roasted, stuffed bell pepper, and it is stuffed with spaghetti, olives, eggplant, and zucchini.

The Hotel Minerva (  in Sorrento, is where my wife and I stayed for four days recently, while in Italy. Hotel Minerva has a traditional Italian prix fixe (fixed price) menu, that changes daily. Meaning an antipasto, a primi, a secondi and un dolce. So, the chef needs to be creative. This stuffed roasted pepper was one of the best things I ate in Italy. That is why I wanted to recreate it here today.

Roasted Stuffed Peppers

The red peppers are roasted on an open flame, then placed in a plastic bag and steamed for 20-30 minutes. Remove the peppers from the plastic bag and peel off the blackened skin.

Then you cook the pasta and set aside. Heat olive oil and sauté eggplant, garlic, olives, and zucchini., Add pasta to sauté pan with vegetables and stir in red sauce and fold in with the vegetables and pasta. Stuff each bell pepper with pasta/veggie mix.

Preheat the broiler and on a foil-lined baking sheet, place the peppers on the baking sheet. Drizzle olive oil on each pepper and sprinkle bread crumbs on each pepper. Broil until bread crumbs turn golden, 2 to 3 minutes. Red sauce on the plate and top with roasted pepper.

Judge Derek Mosley

Judge Derek Mosley is the Director of the Lubar Center for Public Policy Research and Civic Education at Marquette University Law School. One is on the list of the Top 100 Power Brokers in Milwaukee, as determined by the Milwaukee Business Journal.

Charlie DeSando and Judge Derek Mosley
Charlie DeSando and Judge Derek Mosley

Judge Mosley is a kidney transplant recipient and a supporter of Donate Life Wisconsin, and the National Kidney Foundation. He also plays a role as a Donate Life Hollywood advisor to the television and movie industries.

Judge Mosley is a noted Foodie here in Milwaukee and in surrounding areas. He is seen by many as a Food Influencer. I’ve been following him on social media for years, especially his various restaurant recommendations.

Stuffed Roasted Pepper

Roasted Stuffed Peppers

This roasted, stuffed bell pepper, is filled with spaghetti, olives, eggplant and zucchini. Then roasted again with breadcrumb topping
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Roasted Peppers
Servings: 4 people
Calories: 444kcal


  • 4 red bell peppers roasted and skin and seeds removed
  • ½ lb pasta
  • 1 jar marinara sauce
  • 1 zucchini thinly sliced into matchsticks
  • ½ medium eggplant thinly sliced into matchsticks
  • ½ cup pitted olives thinly sliced
  • 2-3 garlic cloves minced
  • 1 cup bread crumbs
  • Olive oil


  • Roast the red peppers on an open flame or grill
    Charred peppers ready to peel
  • Place roasted peppers in a plastic bag and allow to them steam 20-30 minutes
  • Remove peppers from plastic bag and peel of the blackened skin. Leave the stem attached to the roasted pepper until they cool
    Roasted Red Peppers peeled
  • Cook pasta and set aside
  • Heat spaghetti sauce
  • Heat olive oil and sauté eggplant for 5 minutes
  • Add garlic, olives and zucchini and sauté another 2 minutes
    Stuffing for Roasted Stuffed Pepper
  • Add pasta to sauté pan with vegetables
    Pasta into the Mix
  • Stir in red sauce and fold in with the vegetables and pasta
    Ladle red sauce for roasted stuffed pepper
  • Preheat broiler
  • Stuff each bell pepper with pasta/veggie mix
    Stuffing the roasted pepper
  • On a foil lined baking sheet, place each stuffed pepper on the foil
  • Drizzle olive oil on each pepper
  • Sprinkle bread crumbs on each pepper
    Top with breadcrumbs and olive oil
  • broil until bread crumbs turn golden, 2 to 3 minutes.
  • Red sauce on the plate and top with roasted pepper
    Stuffed Roasted Pepper



Serving: 458g | Calories: 444kcal | Carbohydrates: 30g | Protein: 29g | Fat: 24g | Saturated Fat: 9.6g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 9.7g | Trans Fat: 0.8g | Cholesterol: 121mg | Sodium: 494mg | Potassium: 937mg | Fiber: 5.4g | Sugar: 82g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 245mg | Iron: 2mg
Tried this recipe?Let us know how it was!

Cooking With Milwaukee Community Leaders

I do a short interview with my guest, talk about their work in the community, and then cook something at our condo building. They pick whatever we will cook and I act as their sous chef. You can view the previous Cooking/Interview at the links listed below.

Wendy Baumann (President of WWBIC) Interview – Tuna Bien Masabe Jose Andres Recipe – recipe article is at

Sadhna Lindvall (President of the Shorewood Foundation) Interview – Pastelillos (Dominican empanadas recipe article is at

Wendell Willis (Former MPS Foundation Exec Director) Interview – Steak Fajitas – Easy Margarita Recipe recipe article is

Ricardo Diaz (Former Exec Director of UCC) Interview – Cuban Tostones and Plantains Recipe – Recipe article is

Cooking With Milwaukee Community Leaders

Milwaukee Mayor Cavalier Johnson – Copycat McDonald’s Breakfast Sandwiches – YouTube Video is at The Recipe article is

Joanne Anton, Director of Giving for Herb Kohl Philanthropies – Spanakopita, The Youtube video can be seen at Joanne Anaton -Spanakopita. The recipe article is at

Cecelia Gore is the Executive Director of the Milwaukee Brewers Community Foundation. Cecelia is listed in the 2023 Milwaukee Business Journal’s Top 100 Powerbrokers in Milwaukee. After our interview, Cecelia shows us how to make the Stetson Salad. The YouTube video is here – The recipe can be found here –

Willie Hines, Executive Director, Executive Director, Housing Authority of Milwaukee  – Hoppin’ John (Video is at   The Recipe article is at

Joel Brennan President of Greater Milwaukee Committee   – Grilled Rib Eye & Salmon (Surf & Turf)    Video is at –   The Recipe article is at

Anthony McHenry, CEO, Milwaukee Academy of Science (MAS) – McHenry’s Famous Chili Video is at –      The Recipe article is at 

Mark Mone, Chancellor, Univ or Wisconsin Milwaukee – Chicken Parmesan –         The Recipe article is at – 

Dr. Glen Matthews & Bishop Walter Harvey from the Upstart Kitchen – Chicken Salad on Croissant – The Recipe article is at –

Vincent Noth & Orlando Pacheco, Kinship Community Food Center – Mofongo – The Recipe article is at

David Crowley, Milwaukee County Exec – Chicken Parm Sandwiches and Roasted Broccoli –         The Recipe article is at

Brian Gotter, Major Gifts Officer MACC Fund – Sausage Gravy & Biscuits – Video is at –        The Recipe article is at

Randy Bryant, Exec Director Ten Chimneys – Mango Gazpacho – Video is at – The Recipe article is at

Cooking Secrets for Men 

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We were featured in “Milwaukee Magazine” May 2023 edition, called “Civic Gastronomy”. Here is the link –

Then a few days later, they were discussing me on the radio. It is a local Foodie show – “This Bites”, where my series “Cooking with Milwaukee Community Leaders” is discussed (it’s in the first few minutes of the show)

“Cooking Secrets for Men” is listed as one of the Top 30 Men’s Cooking Websites on the Internet.  You can read that article here. See where we rank for Men’s Cooking Websites.

If you like this recipe for Roasted Stuffed Peppersthen you should try our recipe for Roasted Acorn Squash

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