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Sausage Stuffed Peppers

8 - 10 sweet banana or Hungarian wax peppers

Sauce Ingredients:                
2 T. butter                     
½ C chopped onion                 
½ C chopped celery                 
1 (28 oz.) can crushed tomatoes         
1 (8 oz.) can tomato sauce                     
2 cloves garlic, minced             
1 T. chopped fresh Basil (or 1 t. dried)     
1 T. chopped fresh oregano ( 1 t. dried)
1 t. salt
¼ t. pepper

Stuffing Ingredients:
1 egg
1 t. Worcestershire sauce
½ C grated parmesan
1 lb. sausage (Mild Italian, turkey or pork sausage)
¾ C. bread crumbs    
½ t. salt


  • Cut off tops of peppers, and remove seeds and pith. Blanche peppers in boiling water for 3 – 5 minutes. Drain and set aside to cool.
  • Make sauce: Heat butter in a medium skillet. Saute onion and celery until tender, 3 – 5 minutes. Stir in remaining ingredients. Simmer for 10 minutes.
  • Make stuffing: In a large mixing bowl, combine all stuffing ingredients. Add ½ - 1 C. sauce.
  • Preheat the oven to 350°.
  • Put the stuffing into a large ziplock plastic bag. Cut about ½ inch or so off one corner. Stuff the peppers by squeezing the bag and piping the sausage mixture into each pepper.
  • Place peppers into a casserole dish large enough to hold them in a single layer. (Spray the dish lightly with cooking spray first.) Pour remaining tomato sauce over the peppers.
  • Bake uncovered for about 1 hour. If desired, top with shredded mozzarella or Romano cheese during last 10 minutes.

NOTE: This is a very easy sauce, but to save time and effort you can substitute a jar of store bought spaghetti sauce, if you must.

If you have leftover sausage mixture, you can use it to make delicious meatballs.

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