Sausage Stuffed Peppers

4 servings
1 hr

If you are looking for a great weeknight meal, look not further than these Sausage Stuffed Bell Peppers. They are one of my "go-to" weeknight meals and they might be one of yours too this school year.


This dish is a breeze to put together (all in one pan I might add...yay!) and can be made ahead of time! You can make it the morning-of, or prep this dish on Sunday for a busy night during the week. It has all the delicious flavor of sausage and peppers combined with the heartiness of stuffed peppers.


The sweetness from the petite diced tomatoes, the saltiness of the grated pecorino cheese and seasoned breadcrumbs give this dish layers of unexpected flavor. Plus, you just can't go wrong with fresh melted mozzarella. If you don't have fresh on hand, shredded will do the trick!

Recipe details

  • 4  servings
  • Prep time: 25 Minutes Cook time: 35 Minutes Total time: 1 hr
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Ingredients


  • 4 large red, yellow and/or orange bell peppers
  • 1 1/2 lbs pork sausage, casings removed
  • 1 large yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp fresh basil
  • 1 tbsp olive oil
  • 1/4 cup dry white wine
  • 3 tbsp seasoned breadcrumbs
  • 1/2 cup grated pecorino cheese
  • 2 15 oz can of petite diced tomatoes
  • 8 oz fresh mozzarella, sliced at room temperature
  • kosher salt, to taste
  • fresh ground black pepper, to taste

Instructions


Preheat oven to 375 degrees.
In a medium bowl mix together the cans of petite diced tomatoes and can of tomato sauce. Season with salt and freshly ground black pepper to taste and set aside.
Cut the bell peppers in half and remove all the ribs and seeds. Lay flat in a large baking dish cut side up.
In a large sauté pan, heat the olive oil over medium-high heat and add in the sausage and break up with a flat sided wooden spoon. Continue to break up and cook until golden brown, about 10 minutes.
Once the sausage is browned, add in the onions, garlic. Cook until the onions and peppers have softened, about 5 minutes.
Deglaze the pan with the white wine, scraping any bits from the bottom of the pan and let the wine get absorbed into all the ingredients. Add in the petite diced tomatoes and their juices and stir to combine. Let simmer for 10 minutes.
Add in the fresh parsley and basil and sprinkle in the grated pecorino and dried breadcrumbs and gently fold into the mixture.
Turn the heat off and take a large serving spoon and evenly stuff the halved peppers. Cover and bake in the oven for 25 minutes, remove from the oven and top with the fresh mozzarella slices and place back in the oven, uncovered, for about 5-7 minutes until all the cheese in melted.

Caper and Olive
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Comments

  • Tha30052984 Tha30052984 on Oct 12, 2021

    Can you use Italian sausage instead and if I understand correctly when using four peppers you will have eight peppers filled?

    • Caper and Olive Caper and Olive on Oct 13, 2021

      Hi! Of course, you can use which ever kind of sausage is your favorite. Also, yes..there will be 8 halves 🙂

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