Sausage Stuffed Peppers

Sausage Stuffed Peppers

This recipe offers an interesting spin on traditional sausage and peppers.

Six Green Bell Peppers
Two Pounds Of Sweet Italian Sausage
Three Cups Of Bread Crumbs, Divided
Three Cups Of Tomato Puree, Divided
½ Cup And One Tablespoon Of Grated Romano Cheese, Divided
Three Minced Garlic Cloves, Divided
¾ Cup Of Finely Diced Spanish Onion, Divided
¼ Cup Of Finely Chopped Fresh Basil
½ Cup Of Finely Chopped Italian Parsley
½ Cup Of Dry White Wine (Select One That You Would Drink)
Three Tablespoons Of Olive Oil
A Beaten Egg
Two Teaspoons Of Sea Salt, Divided
1/2 Teaspoon Of Ground Black Pepper, Divided
1/2 Teaspoon Of Crushed Red Pepper Flakes (Or More If You Like Spicy Food)

Cut the tops (including the stems) of the peppers off. Remove the seeds and the white ribs inside of the peppers and discard them. There should be some remaining flesh (excluding the stem) on the pepper tops that were cut off. Finely dice this pepper flesh and set it aside. Sprinkle the insides of the peppers with sea salt and ground black pepper.

Remove the sausage meat from the casing. Brown the sausage in a sauté pan. Drain the sausage in a colander but retain about a tablespoon of the pan drippings. Set the sausage aside to cool. To the same pan with the drippings, add ½ cup of the onion, the chopped green bell pepper, two cloves of minced garlic, 3/4 teaspoon of sea salt, and the crushed red pepper flakes. Cook on medium heat for five minutes stirring frequently. Put the vegetables aside and let them cool.

Combine the sausage, the cooked vegetables, two cups of bread crumbs, a cup of tomato puree, ½ cup of the grated cheese, the parsley, the basil, and the beaten egg in a mixing bowl. Mix well. Fill each pepper evenly with the sausage mixture.

Combine the olive oil, ¼ teaspoon of sea salt, a pinch of ground black pepper, a cup of bread crumbs, and a tablespoon of grated cheese in a mixing bowl. Mix well. Make sure that the bread crumbs are thoroughly moistened with the olive oil. Add more olive oil, if needed. Place an equal amount of the bread crumb mixture on top of each pepper.

Preheat the oven to 350 degrees.

Into a Dutch oven (with a lid), add the white wine, two cups of tomato puree, a minced garlic clove, ¼ cup of the onion, 1/2 teaspoon of sea salt, and a pinch of crushed red pepper flakes. Mix well. Place the stuffed peppers in the pot. Cover and bake in the preheated oven for one hour and fifteen minutes.

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