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Stuffed Red Bell Peppers

  • 1 1/2 pounds sweet Italian sausages, casings removed, or chorizo, for a little spice
  • 1/2 cup finely chopped red onion
  • 1/4 cup fine dry breadcrumbs
  • 1 large egg
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
  • Your favorite cheese for topping, Parmesan works nicely here, or a nice Fontina melted on top

Preheat oven to 350°F. Mix ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. If you’re topping it with cheese, add the cheese for the last 10 minutes.  Transfer peppers to platter. Garnish with rosemary sprigs and serve.

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