Stuffed Peppers
we like to stuff things.
Full Recipe Video:
Servings: 4
Ingredients:
4 bell peppers (any color)
1/4 cup Italian breadcrumbs
1/2 cup pecorino Romano
2 tbsp. fresh parsley; finely chopped
Garlic powder to taste
Salt & pepper to taste
1 tbsp. butter
Combo of sweet & hot sausage; uncased
1 yellow onion; finely chopped
Olive oil
16 oz. tomato sauce (see recipe: How to Doctor Store Brand Red Sauce)
Preheat oven to 375.
In a large frying pan on medium heat, sauté onion in your butter. Add parsley, garlic powder, salt, and pepper. When onions are cooked down, add sausage. Cook thoroughly and chop. Add to large mixing bowl and set aside.
Cut tops off of your peppers and remove the seeds.
Take your sausage mixture, add about 1/4 cup pecorino Romano, bread crumbs and combine. Add olive oil as needed so the mixture is not dry. Should be moist but not saturated.
In a 9x13 baking dish, put a thin layer of tomato sauce on the bottom of the dish, enough to cover entirely. Stuff your peppers with the sausage mixture to the top. Place peppers, top side up, in your baking dish and cover the top with foil.
Bake until tender (40-50 mins).
To serve, add a thin layer of tomato sauce to each plate, place pepper in the middle, and sprinkle remaining cheese on top.
Notes:
This dish is delicious with any color pepper. When serving for a group, a variety of colors makes for a nice presentation. Other options for this dish: Instead of using breadcrumbs in your sausage, it’s also really good with cooked white rice. You can also use ground beef in lieu of sausage. And of course, this would be delicious as a vegetarian dish as well. Account for the extra breadcrumbs or sausage you would need to fill the peppers in the absence of meat.
GoodCooking’s Picks:
Favorite store brand red sauces: Trader Joe’s Arrabbiata Sauce, Rao’s Marinara or Arrabbiata
Favorite Italian Bread Crumbs:
West Coast: Progresso Italian Bread Crumbs
East Coast: 4C Italian Bread Crumbs
Tools:
