Sausage Stuffed Peppers - A New Twist On A Miserable Old Classic
Wednesday, April 8, 2009 at 8:36AM
Stuffed peppers were never one of my favorite dishes growing up. I down right hated green peppers and was never a fan of meat mixed with rice. Nope, you could have them. It was one of those move it around your plate things, but being in it’s own “holder” made it a little difficult...and the dog didn’t like them either.
So...I thought, lets update an old miserable classic. First? No green peppers. Just lovely sweet colorful ones.
Second? No rice, meat or bread crumbs. But instead flavorful Italian sausage, wine and melted cheese. The result? Stuffed peppers that are not primarily filler – just primarily flavor.
Ingredients
Serves 4
4 large and blemish free bell peppers (red, yellow, orange...just not GREEN)
3 sweet sausages, casings removed
3 hot sausages, casings removed
1 medium onion, chopped
2 cups beef broth
1 cup white wine
1/2 cup orzo
1 28oz can chopped tomatoes
1-cup Parmesan cheese, grated
1-1 ½ cups shredded mozzarella cheese
Olive oil
Fry onion in a couple tablespoons of olive oil until soft in a large skillet over medium heat. Add sausage; continue cooking until no longer pink breaking up any large pieces. Add broth, wine and orzo. Continue cooking on low until reduced and syrupy about 45mins – 1hr. Add the chopped tomatoes and cook for another 45minutes or so. You do not want the sausages to be runny a little on the dry side. Add Parmesan and stir to distribute. Let cool.
Cut just the tops of the peppers off and de seed. Oil the bottom of an ovenproof dish just large enough to hold the peppers snuggly. A 9”x9” baking dish works perfectly. Stand peppers in dish and spoon sausage mixture into peppers.
Bake in a preheated 350°F oven for one hour. After 45minutes sprinkle tops with mozzarella, continue baking until cheese melts and beings to brown.
It’s All Delicious Notes: You can make the sausage stuffing 1 day ahead.
Reader Comments (1)
Yum......coudn't keep my spoon out of the filling! I doubled the filling recipe to freeze half and be ready for a weeknight fabulous dinner! The balance of sweet and hot italian sausage was perfect. I used all red bell peppers as they are our favorites-but this filling could be layered with ricotta, spinach and penne pasta and baked too-I have lots of plans for this recipe! I did substitute red wine for the white and think it came out fine-more than fine!
New challenge Sally! Come up with some more re-dos of those nasty things our Moms made way back when! How about "goulash"? That was my personal least favorite!
Be Blessed!!!